Switch up your basic deviled egg recipe with this better-for-you version with a hint of fall mixed in.
Hands-on Time: 15 min. | Total Time: 27 min. | Serves: 12 | Difficulty: Easy
- 6 large eggs
- 3 Tbsp. Greek yogurt
- 1 Tbsp. Dijon mustard
- 2 tsp. minced garlic
- ¼ tsp. sage
- ¼ tsp. thyme
- 1 tsp. salt
- Paprika, fresh sage or thyme for garnish
- Place eggs in a medium saucepan and cover with water. Over high heat, bring to a rapid boil. As soon as the water comes to a boil, turn off the heat and cover the eggs. Set a timer for 12 minutes. Once cooked, put the eggs in a bowl filled with ice and water.
- Peel eggs and slice them in half, lengthwise. Remove yolks and set them in a medium bowl.
- In the medium bowl, add the yogurt, mustard, garlic powder, sage, thyme and salt. Stir until well combined.
- Fill the whites with the yolk mixture. Top with paprika, fresh sage or fresh thyme.
- Serve and refrigerate leftovers.
Per serving: Calories 40, Calories from Fat 20, Total Fat 2.5g (4% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 260mg (11% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.