Deviled Eggs


Deviled Eggs

12 hard-cooked large eggs, peeled*
2 tbsp. finely chopped spring onion
1/2 cup plus 2 tbsp. low-fat Greek yogurt
3/4 teaspoon kosher salt
1 tablespoon country Dijon mustard

1 tbsp. finely chopped chives
2 tbsp. finely chopped spring onion

Cut eggs in half lengthwise and place yolks into a bowl. Add yogurt and salt mix until smooth, scraping down bowl as needed. Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend. Place egg whites on a platter. Spoon yolk mixture into egg whites. Garnish with chives and onion.

*For perfect hard-boiled eggs, cover the eggs in cold water in a small saucepan and bring to a boil.

Remove from heat and let stand 15 minutes. Place cooked eggs in ice water. Remove from ice water and crack and peel shell.

Nutritional Information:
Calories 88
Calories from fat 57 %
Protein 7.5 g
Fat 5.5 g
Sat. fat 1.8 g
Carbohydrate 1.4 g
Fiber 0.0 g
Sodium 189 mg
Cholesterol 21 mg