Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

Enjoy a delightful twist on classic deviled eggs, where creamy nonfat Greek yogurt mingles with rich egg yolks and fresh, fragrant herbs. This dish is balanced, satisfying, and reinvented for clean eating without compromising on flavor.

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NUTRITION

474kcal
Protein
42.5g
Fat
30.3g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/2 tsp Apple Cider Vinegar

1 tbsp Fresh Dill

1 tbsp Fresh Chives

Pinch Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes until fully hard-boiled. Cool eggs under cold running water and peel them carefully.

  • 2

    Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl.

  • 3

    Mash the yolks with a fork and add the nonfat Greek yogurt, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.

  • 4

    Fold in chopped fresh dill and chives, then season the mixture with salt and pepper to taste.

  • 5

    Spoon or pipe the creamy yolk mixture back into the egg white halves.

  • 6

    Finish with a light sprinkle of smoked paprika on top. Serve immediately or chill in the refrigerator until ready to enjoy.

Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Deviled Eggs with Fresh Herbs

Enjoy a delightful twist on classic deviled eggs, where creamy nonfat Greek yogurt mingles with rich egg yolks and fresh, fragrant herbs. This dish is balanced, satisfying, and reinvented for clean eating without compromising on flavor.

NUTRITION

474kcal
Protein
42.5g
Fat
30.3g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/2 tsp Apple Cider Vinegar

1 tbsp Fresh Dill

1 tbsp Fresh Chives

Pinch Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes until fully hard-boiled. Cool eggs under cold running water and peel them carefully.

  • 2

    Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl.

  • 3

    Mash the yolks with a fork and add the nonfat Greek yogurt, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.

  • 4

    Fold in chopped fresh dill and chives, then season the mixture with salt and pepper to taste.

  • 5

    Spoon or pipe the creamy yolk mixture back into the egg white halves.

  • 6

    Finish with a light sprinkle of smoked paprika on top. Serve immediately or chill in the refrigerator until ready to enjoy.