Sugar Free Classic Healthy Deviled Eggs
I previously talked about how much I love cooking and baking around Easter because it involves two of my favorite ingredients, carrots and eggs. So I obviously had to give you guys one of my favorite recipes that includes eggs! It’s those classic deviled eggs with a twist, they are healthy rather than being loaded with calories!
Anytime my kids want to dye eggs I instantly would rather be eating them than coloring them. I decided a couple years ago that if we are ever dying the eggs we also better be having an egg snack. While I love all types of eggs, my girls are a little bit more picky, so I had to find something we would all love. These healthy deviled eggs are exactly that! They love them. And it always makes dying the eggs that much more fun.
These deviled eggs contain the different spices we all love, but by adding in the plain, low-fat Greek yogurt we are making them healthier than normal. And trust me when I say you’ll want to make sure they ‘re healthy because one, two, three of these are not enough. You’ll keep going back for more! I always love tasting a large mixture of flavors together because it sparks new ideas in for my brain for the next recipe. How I can add certain things together and keep them healthy. These eggs are just one example of that, but they will be a crowd pleaser for all of your little Easter Bunny Lovers.
Yields: 24 servings
12 large eggs, boiled
⅔ cup plain low-fat Greek yogurt
2 tablespoons minced Dill, fresh
1 ½ teaspoons Dijon mustard
1 ½ teaspoons yellow mustard
3 dashes of Worcestershire sauce
Salt and White Pepper to taste
Hungarian Paprika for garnish
Large Round Tip and piping bag
Shell the boiled eggs taking care not to break the surface of the egg white.
Half the eggs with a sharp knife, gently, from top to bottom lengthwise.
Scoop out the egg yolks into a separate bowl and arrange the egg white halves on a pan to prepare for piping the filling.
With a whisk attachment on a mixer, whip the egg yolks, mustards, dill, greek yogurt, Worcestershire sauce, salt and pepper. Whip until combined thoroughly. It should be smooth and slightly fluffy.
Prepare your piping bag with the tip installed. Spoon the filling into it and pipe into the empty yolk cavity until nicely swirled and full.
- Garnish with a sprinkle of paprika and a bit of dill leaf. Arrange on a tray and serve immediately!
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