Creamy Greek Yogurt Deviled Eggs

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

Creamy Greek Yogurt Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Deviled Eggs

Enjoy a modern twist on the classic deviled eggs with a creamy, tangy filling made from nonfat Greek yogurt infused with a touch of Dijon mustard. This dish delivers a protein-packed punch, balanced with subtle spice and a velvety texture – perfect as a versatile meal or snack for any time of day.

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NUTRITION

472kcal
Protein
42.3g
Fat
30.3g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

Pinch of Paprika

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard cook.

  • 2

    Drain the hot water and transfer eggs to a bowl of ice water. Let them cool completely.

  • 3

    Peel the cooled eggs and cut them in half lengthwise. Remove the egg yolks and place them in a mixing bowl.

  • 4

    Mash the egg yolks with a fork until smooth. Add the nonfat Greek yogurt and Dijon mustard, mixing until the filling is creamy.

  • 5

    Season the mixture with a pinch of salt and black pepper to taste.

  • 6

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

  • 7

    Garnish each deviled egg with a small pinch of paprika for a pop of color and extra flavor.

Creamy Greek Yogurt Deviled Eggs

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

Creamy Greek Yogurt Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Deviled Eggs

Enjoy a modern twist on the classic deviled eggs with a creamy, tangy filling made from nonfat Greek yogurt infused with a touch of Dijon mustard. This dish delivers a protein-packed punch, balanced with subtle spice and a velvety texture – perfect as a versatile meal or snack for any time of day.

NUTRITION

472kcal
Protein
42.3g
Fat
30.3g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

Pinch of Salt

Pinch of Black Pepper

Pinch of Paprika

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard cook.

  • 2

    Drain the hot water and transfer eggs to a bowl of ice water. Let them cool completely.

  • 3

    Peel the cooled eggs and cut them in half lengthwise. Remove the egg yolks and place them in a mixing bowl.

  • 4

    Mash the egg yolks with a fork until smooth. Add the nonfat Greek yogurt and Dijon mustard, mixing until the filling is creamy.

  • 5

    Season the mixture with a pinch of salt and black pepper to taste.

  • 6

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

  • 7

    Garnish each deviled egg with a small pinch of paprika for a pop of color and extra flavor.