Easter Deviled Eggs
Ingredients
The eggs and filling
-
8
large
eggs
-
⅓
cup
plain Greek yogurt
-
1
tablespoon
pickle juice
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
fine sea salt
The decorations
-
1
carrot
-
to taste
black sesame seeds
Instructions
- Boil water in a large saucepan and gently lower the eggs into the boiling water.
- Boil the eggs for 10 minutes, then transfer them to a bowl of ice water to cool for 15 minutes.
- Peel the eggs and slice them in half lengthwise, removing the yolks into a mixing bowl.
- Add Greek yogurt, pickle juice, mustard, and salt to the yolks and mash until smooth.
- Taste the mixture and adjust seasoning if necessary.
- Pipe the yolk mixture into the egg whites.
- Decorate each egg with carrot triangles for beaks and black sesame seeds for eyes.
- Chill in the fridge until ready to serve.
Nutrition Facts (estimated)
Servings
8
Calories
87
Total fat
5g
Total carbohydrates
2g
Total protein
7g
Sodium
178mg
Cholesterol
187mg
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