Name: Creamy Deviled Eggs with Smoky Paprika
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large Eggs; 0.33 cup Plain Greek Yogurt; 1 tsp Dijon Mustard; 0.25 tsp Smoked Paprika; 0.13 tsp Sea Salt; 0.13 tsp Black Pepper; 1 tsp Fresh Chives

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, finished with a dusting of smoky paprika for a savory, protein-packed bite.

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NUTRITION

Protein

50.8g

Fat

38.8g

Carbs

7.6g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

0.33 cup Plain Greek Yogurt

1 tsp Dijon Mustard

0.25 tsp Smoked Paprika

0.13 tsp Sea Salt

0.13 tsp Black Pepper

1 tsp Fresh Chives

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PREPARATION

1
Place the eggs in a single layer in a saucepan and cover with at least an inch of cold water.
2
Bring the water to a rolling boil, then immediately turn off the heat, cover the pan, and let sit for 12 minutes.
3
Transfer the eggs to an ice water bath for 5-10 minutes to stop the cooking process and make peeling easier.
4
Carefully peel the eggs and slice them in half lengthwise, placing the yolks into a small mixing bowl.
5
Add the Greek yogurt, Dijon mustard, sea salt, and black pepper to the yolks and mash with a fork until the texture is velvety and smooth.
6
Spoon or pipe the yolk mixture back into the center of the egg white halves.
7
Sprinkle the tops with smoked paprika and garnish with finely chopped fresh chives before serving.