Deviled Eggs with Paprika
15min
15min
1
194
Chef's Note
For the creamiest filling, make sure your eggs are completely cooled before peeling. Using Greek yogurt instead of mayonnaise significantly reduces the fat content while maintaining a creamy texture. For an extra protein boost, you can add a small amount of unflavored protein powder to the filling.
Tags
Ingredients
3 large eggs
1 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
1 teaspoon fresh dill
1 teaspoon chives
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small stalk celery
Instructions
- 1
Place 3 large eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, remove from heat, cover, and let sit for 10 minutes.
- 3
Transfer eggs to an ice bath and cool for 5 minutes.
- 4
Peel the eggs carefully and rinse to remove any shell fragments.
- 5
Cut each egg in half lengthwise and gently remove the yolks into a small bowl.
- 6
Finely dice 1 small stalk of celery and add to the bowl with the egg yolks.
- 7
Add 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon white vinegar, 1 teaspoon chopped fresh dill, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to the yolks.
- 8
Mash and mix until smooth and well combined.
- 9
Spoon or pipe the filling back into the egg white halves.
- 10
Sprinkle with 1/4 teaspoon paprika and 1 teaspoon chopped chives.
- 11
Refrigerate for at least 15 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
194
24g
10g
6g
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