Healthy Deviled Eggs

When I was a kid, I LOVED deviled eggs. No holiday was complete without a tray full of 3 or 4 dozen of these delicious lil devils. Grandma made the best in the world (... sorry mom).  But as I went out on my own and learned how to cook healthy, deviled eggs were a no-no. The egg yolks were demonized for over a decade due to their cholesterol content. And as time went on, science proved that their cholesterol content had no affect on your own blood cholesterol levels, if eaten in moderation.

Last week, I wrote a Facebook post on a healthy breakfast idea, and was immediately bombarded with pro-yolk comments which prompted my appetite to want deviled eggs. And this is what I have come up with.

INGREDIENTS:
- 12 X-large eggs
- 1/2 cup  (4 oz) Yoplait Greek Yogurt 2X (0% fat)
- 2 Tbs of Dijon Mustard; I prefer Dijonaisse
- 1/2 tsp pepper
- 1/4 tsp Mediterranean or Himalayan sea salt
- Paprika to garnish

DIRECTIONS:

1)  A few hour before, place eggs in a large boiler with water at room temperature, but only enough water to completely submerge eggs.  Place burner on high heat and turn off the burner once the water starts to boil. Leave on stove top until the water cools, less than an hour.  Then place eggs in refriderator until ready to make. You can place eggs in a bowl of ice water to speed of the cooling process, if you don't want to wait that long.

2)  Once cooled, peel eggs and slice them in half length wise.

3)  Remove the yolks and place them in a small or medium size mixing bowl.

4)  Place egg whites, hole side up, on a serving platter or one designed for eggs.

5)  Combine egg yolks with the yogurt, dijon mustard, salt and pepper. And mix well

6)  Spoon this mixture back into the eggwhite holes

7)  Garnish with paprika. You can use

 

NUTRITIONAL FACTS
** One full egg (2 egg halves equals one serving.)
90 Calories per serving
Protein 8.5 g
Carbs 1.5 g
Fat 6 g
Saturated Fat 2 g
Cholesterol 238.25 mg