Servings: 16 deviled eggs 1x
Ingredients
- 8 hard-boiled eggs, peeled (use this recipe to make easy-peel hard-boiled eggs)
- ⅓ cup plain full-fat Greek yogurt
- 2 teaspoons yellow mustard or Dijon mustard
- 1 teaspoon coconut aminos (or Worcestershire)
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt, or more to taste
- Optional toppings: dash of smoked paprika and chopped fresh parsley or chives
Instructions
- Slice each hard boiled egg in half. Remove the egg yolks and place them in a food processor or blender. Set the egg white halves aside.
- To the food processor, add the yogurt, mustard, coconut aminos, garlic powder, and salt. Process until smooth.
- Transfer the yolk filling to a piping bag or plastic bag and pipe the filling into the egg white halves. Or, simply spoon the filling into the egg white halves.
- If desired, dust eggs with smoked paprika and parsley or chives.
Notes
May use mayo in place of Greek yogurt, or use a mixture of half Greek yogurt and half mayonnaise/sour cream.
Nutrition Information
- Serving Size: 1 deviled egg
- Calories: 44
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 87 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 4 g
- Cholesterol: 94 mg