Deviled eggs are great for appetizers, side-dishes, buffet plates and snacks. Traditional recipes call for heavy mayonnaise, which can load up the unnecessary calories. Instead of using mayonaise, try substituting plain greek yogurt or avocado. These healthier substitutions will cut back the unhealthy fat and calories, while maintaining a wonderful flavor. It’s also worth mentioning, that eggs are a protein packed food with a high amount of Vitamin D. After eating a couple of these deviled eggs, you won’t have to feel any guilt.
This afternoon, I decided to test a made-up recipe for healthy deviled eggs. After taking one bite, I was surprised at how flavorful these bite-sized creations were!
- 12 large eggs
- 1 tsp. baking soda
- Kosher salt or Crazy Jane salt
- 1 TBL. white vinegar
- 1/3 cup plain greek yogurt, or mashed avocado
- 2 teaspoons spicy brown mustard or Dijon mustard
- 1/4 teaspoon cayenne pepper or a splash of your favorite tabasco sauce
- dash of black pepper
- dash of paprika
- 3 strips turkey bacon
- 1/4 cup green onions
Fill a pot of cold water. Mix in the baking soda, as it will be easier to peel your eggs after they are done cooking. Add the eggs, and make sure there is at least an inch of water above your eggs. Then, bring your water to a full boil. Immediately put a lid on the pot, remove it from heat, and let the eggs sit there cooking for 11 minutes.
After the eggs are done cooking, submerge them into a bowl of cold water (it helps if you put a few ice cubes in) . This will stop them from over cooking, and help keep the eggs tender. Wait about 5 minutes.
While waiting, cook the turkey bacon. I like to cook mine on a skillet over medium heat. Occasionally turn the slices until they reach a crispy texture and turn a brownish color. Let cool, break up into bits, and set aside.
Peel the eggs and cut them crosswise. Gently remove the egg yolk and place into a bowl. Mash the yolk, and stir in salt, vinegar, greek yogurt (or avocado), mustard, cayenne pepper (or tabasco) and black pepper. Stir until you have a smooth mixture.
Scoop (I used a small ice-cream scooper) or pipe the mixture into egg whites. Garnish with turkey bacon, green onions and paprika. Serve chilled, and make sure you don’t leave them sitting out too long.