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Deviled Eggs
This classic appetizer is lightened up with Siggi's yogurt and is packed with protein!
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, brunch, vegetarian
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
10
Deviled Eggs
Calories:
45
kcal
Author:
Lauren Kelly
Ingredients
5
hard boiled eggs
½
cup
Plain Yogurt
1
teaspoon
Dijon mustard
1
teaspoon
sriracha or hot sauce
½
bunch of chives
finely chopped, leaving some to the side for garnish
Paprika
for garnish
Instructions
Peel eggs, cut them in half lengthwise, and remove the yolks. Add yolks to food processor. Arrange the whites on a platter.
Add the yogurt, mustard, sriracha and chives to the food processor and process until blended.
Stuff the egg whites with yolk-yogurt mixture. Sprinkle with additional chives and paprika before serving.
Notes
To store in the refrigerator: Place in an airtight container for up to 3 days.
Nutrition
Calories:
45
kcal
|
Carbohydrates:
1
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.001
g
|
Cholesterol:
94
mg
|
Sodium:
51
mg
|
Potassium:
47
mg
|
Fiber:
0.02
g
|
Sugar:
1
g
|
Vitamin A:
131
IU
|
Vitamin C:
0.3
mg
|
Calcium:
24
mg
|
Iron:
0.3
mg