I grew up loving eggs. Any form of eggs – you name it, I ate them.Well except Eggs Benedict, hollandasie sauce gives me the heebie-geebies.So you can imagine how much I liked Easter. Easter meant hard boiled eggs, deviled eggs, egg salad sandwiches. And if my dad had anything to do with it, pickled eggs.

Unfortunately any which way you eat hard boiled eggs tends to accompany mayo. And while I used to love mayo as well, you and I both know it doesn’t exactly benefit a healthy lifestyle.

Enter greek yogurt.

I swear the stuff can be a substitute for anything. Sour cream, cream cheese, mayo, cream, you get my drift? It’s pretty awesome.

In this case, it’s the perfect substitute for mayo in deviled eggs. Or your egg salad, whichever floats your boat.

Ingredients

6 eggs

1/3 c. plain greek yogurt

2 tsp. mustard – dijon if you prefer!

1/8-1/4 tsp. cayenne pepper (to taste)

Sea salt & pepper

Paprika for garnish

Optional: finely chopped pickle, onion, or even celery!

Directions

Add eggs to a saucepan in a single layer and cover with enough cold water so that it reaches about 1 inch above the eggs. Bring the water to a boil.

As soon as the water reaches a boil, turn off the heat and cover with a lid. Set the timer for about 12-15 minutes (you may have to use trial and error to determine what the best time is for you).

Once the eggs are done, remove from saucepan and rinse with cold water. This will make peeling much easier!

When you are ready to make the deviled eggs, peel and slice in half length-wise. Remove the yolk and set the whites aside. Mash the yolks and mix with the remaining ingredients. Use a spoon, or a ziplock with a hole in a corner if you want to get fancy, and fill each egg white with the mixture.

Now go ahead and enjoy these protein packed deviled eggs guilt free this Easter! Or if you want to get real crazy, just cut up the egg whites and make yourself an egg salad sandwich 😉

Fun fact: did you know that you can actually “hard boil” eggs in the oven as well? Set the temperature to 325 degrees, place your eggs in a muffin tin to keep them from rolling around and bake for 25-30 minutes.

Greek Yogurt Deviled Eggs

Not so devilish Deviled Eggs, perfect for a protein packed appetizer!

Directions

Add eggs to a saucepan in a single layer and cover with enough cold water so that it reaches about 1 inch above the eggs. Bring the water to a boil.
As soon as the water reaches a boil, turn off the heat and cover with a lid. Set the timer for about 12-15 minutes (you may have to use trial and error to determine what the best time is for you).
Once the eggs are done, remove from saucepan and rinse with cold water. This will make peeling much easier!
When you are ready to make the deviled eggs, peel and slice in half length-wise. Remove the yolk and set the whites aside. Mash the yolks and mix with the remaining ingredients. Use a spoon, or a ziplock with a hole in a corner if you want to get fancy, and fill each egg white with the mixture.