Holiday Deviled Eggs
Greek yogurt and peppers create a nutritious and festive spin on this classic appetizer.
Recipe type: Snacks
- Servings: 12
- Prep time:
- Cook time:
- Total time:
- Created by: Midwest Dairy Association
- 6 uncooked large eggs
- 5 tablespoons plain non-fat Greek Yogurt
- 2 tablespoons finely chopped sweet green pepper, divided
- 2 tablespoons finely chopped sweet red pepper, divided
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon sweet Hungarian paprika
- Shredded lettuce to serve
- In a 2-1/2 quart saucepan, add water to cover eggs by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and set timer for 12 minutes. Pour off hot water and run cold water over the eggs; cool completely. Eggs can be peeled, placed in an airtight container, and stored in refrigerator overnight.
- Cut hard-cooked eggs in half. In a medium bowl, break up cooked yolks with the back of a fork. Stir in yogurt, 1 tablespoon of green pepper, 1 tablespoon of red pepper, onion, celery, salt, black pepper, and paprika. Spoon the yolk mixture into the egg white halves. Store eggs in an airtight container in refrigerator. Place deviled eggs on a bed of shredded lettuce to serve. Sprinkle with remaining green and red pepper.
- Recipe Variations: To add a different flavor to your deviled eggs consider adding one of the following: dry mustard, prepared mustard, cayenne pepper instead of paprika and black pepper, celery seed, or curry powder.
Nutritional Facts Per Serving
- Calories: 40
- Total Fat: 2.5g
- Saturated fat: 1g
- Cholesterol: 110mg
- Sodium: 85mg
- Carbohydrates: 1g
- Dietary Fiber: 0g
- Protein: 4g
- Calcium: 2% Daily Value