healthy deviled eggs requires just four main ingredients.は、4つの主要材料です。 ギリシャヨーグルト、ディジョンマスタード、レモンジュース、そしてもちろん…卵です。 ホットソースとスパイスを加えれば、たまらない味になります。 お好みでトッピングすれば、さらにおいしくいただけます。
あるいは、ジップロックの袋の先端を切って、アイシングバッグで作ったように見せます。 Or if you like to keep things easy, you can simply spoon the filling into the whites.
No matter how you fill the eggs, top with paprika and chives for a presentation that nobody can ignore.
Need more appetizer ideas?
Finger foods are everyone’s favorite, so it’s best to be prepared and have delicious recipe ideas right at your fingertips! Here are some Live Eat Learn favorites that you may enjoy. Present any of these appetizers alongside your healthier deviled eggs, and you will have one pleased crowd.
Healthy Spinach Artichoke Dip
Baked General Tso’s Cauliflower
Buffalo Mushroom Poppers
Spanakopita Triangles
Healthy Egg Salad
Healthier Deviled Eggs
4.5 from 10 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Sarah Bond
Calories: 82kcal
Servings: 6 servings
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This healthier Deviled Eggs recipe is made using Greek yogurt, mustard, and lemon juice. They’re tangy, delicious, and contain a fraction of the calories and fat as compared to traditional deviled eggs!
Ingredients
▢ 6 large eggs
▢ 3 Tbsp thick Greek yogurt or mayonnaise, 45 g
▢ 1 tsp dijon mustard 5 g
▢ 1 tsp lemon juice 5 mL
▢ Optional flavorings: dash of hot sauce, ¼ tsp garlic powder
▢ Optional garnishes: paprika, chives
Instructions
Boil: Add eggs into a large saucepan and add cold water so that water covers eggs by about 2 inches. Cover and bring water to a boil* over high heat. Once boiling, remove pot from heat and let set for 10 minutes.
Ice Bath: While eggs sit, fill a large bowl with cold water and ice cubes. When eggs have reached 10 minutes, remove them from the hot water and drop them into the ice bath until cooled completely.
Prep Eggs: Gently tap eggs on the counter all around the shell to break it, then peel off shell. Cut eggs in half, lengthwise, then use a small spoon to gently scoop out the yolk.
卵白と卵黄を混ぜたものを別々に冷蔵庫で保存し、密封して前もって作っておくこと。 Can be made ahead by 2 days.
*For induction stoves, set the pot over high heat, not on the “boiling” setting (otherwise it will come to a boil too quickly and the eggs will not cook fully).