Name: Creamy Deviled Eggs with Smoky Paprika
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Eggs; 0.25 cup Plain Greek yogurt; 1 tbsp Dijon mustard; 1 tsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 oz Smoked salmon; 1 tbsp Fresh chives; 0.5 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Creamy Deviled Eggs with Smoky Paprika

Hard-boiled eggs filled with a velvety Greek yogurt and Dijon center, topped with savory smoked salmon and a dusting of aromatic paprika for a protein-packed, silky bite.

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NUTRITION

Protein

40.4g

Fat

30.7g

Carbs

6.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.25 cup Plain Greek yogurt

1 tbsp Dijon mustard

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Smoked salmon

1 tbsp Fresh chives

0.5 tsp Smoked paprika

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PREPARATION

1
Place the eggs in a medium saucepan and cover with cold water by at least one inch.
2
Bring the water to a rolling boil, then immediately remove the pan from the heat, cover with a lid, and let the eggs sit for 12 minutes.
3
Prepare an ice bath in a bowl and transfer the cooked eggs into the cold water for 5 minutes to stop the cooking process.
4
Gently peel the eggs and slice them in half lengthwise, removing the yolks and placing them into a small mixing bowl.
5
Mash the yolks with a fork until fine, then stir in the Greek yogurt, Dijon mustard, apple cider vinegar, sea salt, and black pepper until the filling is creamy and smooth.
6
Spoon or pipe the yolk mixture evenly back into the centers of the egg white halves.
7
Finely chop the smoked salmon and chives.
8
Garnish each egg half with a small piece of smoked salmon, a sprinkle of fresh chives, and a light dusting of smoked paprika before serving.