Creamy Deviled Eggs

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

Creamy Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Eggs

Enjoy these velvety, tangy deviled eggs with a modern twist. Silky creamy filling made with nonfat Greek yogurt and a hint of mustard pairs perfectly with the rich, hard-boiled eggs. A delightful dish that works beautifully any time of day.

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NUTRITION

401kcal
Protein
36.4g
Fat
24.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp yellow mustard

1/4 tsp paprika

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Place the eggs in a single layer in a saucepan and cover with cold water.

  • 2

    Bring the water to a boil over medium-high heat, then cover and remove from heat, letting the eggs sit for 10-12 minutes.

  • 3

    Once the eggs are cooked, transfer them to a bowl of cold water and let them cool completely.

  • 4

    Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.

  • 5

    Mash the yolks with a fork, then mix in the nonfat Greek yogurt, yellow mustard, salt, and black pepper until smooth and creamy.

  • 6

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

  • 7

    Sprinkle a small amount of paprika over the filled eggs for garnish.

  • 8

    Serve immediately or chill for an enhanced flavor.

Creamy Deviled Eggs

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

Creamy Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Eggs

Enjoy these velvety, tangy deviled eggs with a modern twist. Silky creamy filling made with nonfat Greek yogurt and a hint of mustard pairs perfectly with the rich, hard-boiled eggs. A delightful dish that works beautifully any time of day.

NUTRITION

401kcal
Protein
36.4g
Fat
24.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/4 cup nonfat Greek yogurt

1 tsp yellow mustard

1/4 tsp paprika

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Place the eggs in a single layer in a saucepan and cover with cold water.

  • 2

    Bring the water to a boil over medium-high heat, then cover and remove from heat, letting the eggs sit for 10-12 minutes.

  • 3

    Once the eggs are cooked, transfer them to a bowl of cold water and let them cool completely.

  • 4

    Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.

  • 5

    Mash the yolks with a fork, then mix in the nonfat Greek yogurt, yellow mustard, salt, and black pepper until smooth and creamy.

  • 6

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

  • 7

    Sprinkle a small amount of paprika over the filled eggs for garnish.

  • 8

    Serve immediately or chill for an enhanced flavor.