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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:24Yield:24 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:24Yield:24 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:24
Servings:
24
Yield:24 servings
Yield:
24 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12large eggs¼cupnonfat plain Greek yogurt¼cupmayonnaise1tablespoonminced shallot1tablespoondill relish or sweet pickle relish2teaspoonsDijon mustard1teaspoonwhite-wine vinegar¼teaspoonsalt¼teaspoonground pepper⅛teaspoonpaprika
Cook Mode(Keep screen awake)
Ingredients
12large eggs
¼cupnonfat plain Greek yogurt
¼cupmayonnaise
1tablespoonminced shallot
1tablespoondill relish or sweet pickle relish
2teaspoonsDijon mustard
1teaspoonwhite-wine vinegar
¼teaspoonsalt
¼teaspoonground pepper
⅛teaspoonpaprika
DirectionsPlace eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, relish, mustard, vinegar, salt and pepper and process until smooth.Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.TipsMake Ahead Tip: Loosely cover and refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, May/June 2015
Directions
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, relish, mustard, vinegar, salt and pepper and process until smooth.Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.TipsMake Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, relish, mustard, vinegar, salt and pepper and process until smooth.
Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.
Tips
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, May/June 2015
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Nutrition Facts(per serving)48Calories3gFat1gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
