Deviled Eggs


Deviled Eggs

3 egg halves – 0 FSP, 4-8 halves, 1 FSP

  • 12 hard boiled eggs
  • 1/4 cup fat free Greek yogurt
  • 3 Tbsp reduced fat mayo
  • 2 Tbsp mustard
  • salt and pepper to taste
  • paprika (optional, for garnish)

  1. Peel eggs. Cut in half and place yolks in a bowl

  2. Mash up yolks with a fork

  3. Add mayo, yogurt, mustard, salt and pepper

  4. With an electric mixer with the whisk attachment, beat until smooth.

  5. Fill each half of egg with mixture using a spoon or a piping bag fitted with a wide star tip.

  6. Sprinkle with paprika if desired.