Easy Deviled Eggs
Ingredients
The eggs
The filling
-
2
teaspoons
Dijon mustard
-
⅓
cup
2% Plain Greek yogurt
-
1
teaspoon
mayo (or olive oil)
-
3
teaspoons
pickle juice
-
1
teaspoon
fresh dill, minced
-
⅛
teaspoon
salt
-
⅛
teaspoon
pepper
-
pinch
paprika
Instructions
- Boil water in a large pot and carefully add the eggs.
- Boil the eggs for 9 minutes, then transfer them to an ice bath for 15 minutes.
- In a mixing bowl, combine Greek yogurt, mayo, pickle juice, fresh dill, salt, and pepper.
- Peel the cooled eggs and slice them in half, removing the yolks.
- Add the yolks to the mixing bowl and mix until smooth.
- Transfer the yolk mixture to a Ziploc bag, snip a corner, and fill the egg whites.
- Sprinkle with salt, pepper, paprika, and fresh dill before serving.
Nutrition Facts (estimated)
Servings
6
Calories
86
Total fat
6g
Total carbohydrates
0g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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