Prep: 15 minsTotal: 15 mins
Servings: 8 servings 1x



  1. Slice hard boiled eggs in half. Remove the yolks and place them (the yolks) in a food processor.
  2. To the food processor add the yogurt, mustard, coconut aminos, garlic powder and a little salt and pepper. Process until smooth. May also use a blender.
  3. Transfer yolk filling into a piping bag (may also spoon into egg whites).
  4. Fill each egg white half with the yolk filling.
  5. Dust eggs with smokey paprika and top with parsley.


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Nutrition Information

  • Serving Size: 1/8 of recipe (will vary depending on yogurt used)
  • Calories: 87
  • Fat: 5 g
  • Sodium: 90 mg
  • Carbohydrate: 3 g
  • (Fiber: 0 g
  • Sugar: 1 g)
  • Protein: 8 g


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