YOUR SOLIN GENERATED RECIPE
Classic Protein-Packed Deviled Eggs with Fresh Herbs
Savor these creamy and protein-packed deviled eggs where hard-boiled eggs meet a light, tangy filling enhanced with nonfat Greek yogurt, Dijon mustard, and a medley of fresh herbs. This recipe is a delightful twist on a classic, boasting vibrant flavors from fresh dill and chives, and a gentle spice of paprika.
INGREDIENTS
6 large Eggs
2 tbsp Nonfat Greek Yogurt
1 tsp Dijon Mustard
Pinch of Salt
Pinch of Black Pepper
1 tbsp Fresh Dill
1 tbsp Fresh Chives
Pinch of Smoked Paprika
PREPARATION
Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and let the eggs simmer for 9-12 minutes until hard-boiled.
Once cooked, transfer the eggs to a bowl of ice water to cool. This will make them easier to peel.
Peel the eggs and slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Mash the yolks with a fork and add the Greek yogurt, Dijon mustard, and a pinch each of salt and black pepper. Mix until smooth and well combined.
Stir in the finely chopped fresh dill and chives for a burst of herbaceous flavor.
Fill each egg white half with the yolk mixture using a small spoon or piping bag.
Garnish with a light sprinkle of smoked paprika on top of the filled eggs before serving.