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Skinny Little Deviled Eggs

by Marla Murphy April 02, 2014

Holidays are all about gathering with family and friends and of course... food! While I believe in a good 'cheat' day it is also nice to have some lightened up favorites on hand to help lessen the blow. I recently made these deviled eggs at a cooking demo for Williams-Somona and no one could believe these were the healthy version! Try them yourself and let me know what you think!! Nutrition for each one: 35.6 calories, 2.2 g fat, 0.2 g carbs, 2.39 g protein Ingredients:
  • 6 hard boiled eggs
  • 1/4 cup Greek yogurt
  • 1 tbsp Dijon mustard:
  • Pinch of paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp dill relish
  • Sprinkle celery seed powder
  • Pinch of Salt and pepper
  1. Place eggs in a medium pot. Add just enough cold water to cover eggs. Turn stove on high heat, bring to a boil and cover pot for 12-15 minutes  
  2. Fill a large bowl with ice cold water. Remove eggs from pot and place in the cold water. Keep them in the cold water until completely cooled 
  3. Once cooled, peel eggs
  4. Cut eggs lengthwise and scoop out yellow. Place the yellows in a separate bowl and place the whites on a tray or large plate 
  5. Mix yellows with the rest of the ingredients except paprika  
  6. With a spoon, scoop yolk mixture back into each egg white 
  7. Garnish each deviled egg with a sprinkle of paprika or chili powder  

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Love, Marla

Marla Murphy
Marla Murphy


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