Greek Yogurt Deviled Eggs
24 Hard Boiled Eggs
1.5 cups 0% Plain Greek Yogurt (I use Fage)
2 Tbsp Yellow Mustard
Salt and Pepper to taste
Paprika or Chili Powder for garnish
Hard Boil 2 dozen eggs by placing eggs in stock pot and covering with water. Bring to a roaring boil, reduce heat and boil for 10 minutes. Drain, then place eggs in an iced water bath for 10 minutes to cool. Peel and halve. Place whites on a serving platter and yolks in a mixing bowl.
mash yolks with a fork or fingers to a fine crumb. Add yogurt and mustard and mix with hand mixer for 5 minutes until creamy smooth. Add pinch of salt and pepper to taste.
Use a pastry bag and pipe filling into egg white halves. Top with Paprika or Chili Powder.
Serving Size: Makes 48 Half Eggs - 2 halves = 1 serving
Total Fat 4.0 g
Total Carbohydrate 1.7 g
Protein 7.5 g
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134
| current weight: 143.0