Deviled Eggs with Paprika
20min
15min
3
444
Chef's Note
For the creamiest deviled egg filling, make sure your eggs are at room temperature before boiling. This helps prevent the shock of cold-to-hot temperatures that can make eggs difficult to peel. The addition of Greek yogurt instead of traditional mayonnaise boosts the protein content while keeping the fat content low. The accompanying quinoa-chickpea salad transforms this classic appetizer into a complete, nutritionally balanced meal.
Tags
Ingredients
18 large eggs
6 tablespoons Greek yogurt
3 teaspoons Dijon mustard
1.5 teaspoons white vinegar
1.5 teaspoons smoked paprika
1 teaspoon sweet paprika
3 tablespoons fresh chives
1.5 tablespoons fresh dill
0.75 teaspoon sea salt
0.5 teaspoon black pepper
1.5 cups quinoa
2 cans (15 oz each) chickpeas
6 cups mixed greens
1 cup cherry tomatoes
1 medium cucumber
2 tablespoons lemon juice
1 tablespoon olive oil
Instructions
- 1
Place 18 large eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, remove the pot from heat, cover, and let sit for 10 minutes for perfectly cooked hard-boiled eggs.
- 3
While eggs are cooking, prepare an ice bath in a large bowl.
- 4
Transfer eggs to the ice bath and let cool for 5 minutes.
- 5
Peel the eggs carefully, rinse to remove any shell fragments, and pat dry with paper towels.
- 6
Cut each egg in half lengthwise and gently remove the yolks, placing them in a medium bowl.
- 7
Arrange the egg white halves on a serving platter or in a container for storage.
- 8
Mash the egg yolks with a fork until smooth.
- 9
Add 6 tablespoons of Greek yogurt, 3 teaspoons of Dijon mustard, 1.5 teaspoons of white vinegar, 0.75 teaspoon of sea salt, and 0.5 teaspoon of black pepper to the yolks. Mix until well combined and creamy.
- 10
Fold in 2 tablespoons of the chopped chives and 1 tablespoon of the chopped dill, reserving the rest for garnish.
- 11
Transfer the yolk mixture to a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off.
- 12
Pipe the filling into each egg white half, creating an attractive swirl.
- 13
Sprinkle the filled eggs with 1.5 teaspoons of smoked paprika and 1 teaspoon of sweet paprika for color and flavor.
- 14
Garnish with the remaining fresh herbs.
- 15
Meanwhile, cook 1.5 cups of quinoa according to package instructions (typically 15 minutes).
- 16
Drain and rinse 2 cans of chickpeas and combine with the cooked quinoa.
- 17
In a large bowl, toss 6 cups of mixed greens with 1 cup of halved cherry tomatoes and 1 medium diced cucumber.
- 18
Dress the salad with 2 tablespoons of lemon juice and 1 tablespoon of olive oil.
- 19
Serve 6 deviled egg halves per person alongside a portion of the quinoa-chickpea mixture and dressed greens for a complete high-protein, fiber-rich meal.
Nutrition Information (per serving)
444
39g
50g
10g
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