Low-Fat Deviled Eggs
Summer is (basically) here, and summer picnics are starting up! What’s the perfect snack to bring to those picnics? How about deviled eggs?!
All while growing up, I avoided these for absolutely no reason other than I thought I wouldn’t like them because I thought I didn’t like egg yolks. One glorious Penn State tailgate years later, I finally tried a deviled egg-- the rest was history.
Now if you put deviled eggs out in front of me, I can easily house an embarrassing amount in no time. The only problem with this? They’re often packed with fat :(
Between the yolks themselves and the mayo mixed in, the typical half of a deviled egg will run you around 5-6 grams of fat. Multiply that by the 3 or so whole eggs I could happily take down, and we’re looking way more fat than I’m comfortable spending on protein-packed “snack”.
My solution? THESE low-fat deviled eggs! This 3-egg snack will only cost you 9 grams of fat while delivering 18g of protein! Now we’re talking!
Low-Fat Deviled Eggs
Servings: 6 whole eggs
6 hard boiled eggs emptied
3 hard boiled egg yolks
56g nonfat Greek yogurt
3-4 tsp yellow mustard
1-2 tsp dijon mustard (optional)
2 spoonfuls pickle juice *option: sub in 1-2 tsp white vinegar instead*
1. Hard boil your eggs and let cool
2. Peel eggs
3. Slice eggs down the middle and pop yolks out
4. Discard 3 of the yolks, keep remaining 3 in a small bowl
5. Mash yolks with 56g of nonfat Greek yogurt
6. Mix in yellow and dijon mustard (I love mustard, so I tend to go around 4 tsp yellow, 2 dijon, but you can do this to taste!)
7. Add 2 spoonfuls (regular kitchen spoon) pickle juice OR 1-2 tsp white vinegar into creamy mixture
8. Stir in dill, salt, and pepper to taste
9. Use spoon to fill halved eggs OR if you have piping bags, pipe filling into eggs
10. Sprinkle with paprika and a little sea salt
11. Try not to eat all 6 at once…
*Nutritional information will vary based off of ingredient choices: 1 whole egg= 53 calories, 3g fat, <1g carbs, 6g protein*
These only take a few minutes to whip up and are a great mid-day snack, however- if you plan to make them in bulk to eat throughout the week, I recommend keeping the filling in a separate container and fill as you go as it can get a little runny after a few days inside the eggs in the fridge.
This recipe is too delicious to wait on, so go get those eggs boiling right now! You can thank me later ;)