Name: Creamy Deviled Eggs with Zesty Herb Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large eggs; 0.5 cup non-fat Greek yogurt; 1 tbsp Dijon mustard; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp fresh chives; 1 tbsp fresh parsley

Creamy Deviled Eggs with Zesty Herb Topping

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 Zesty Herb Topping

Hard-boiled eggs filled with a silky Greek yogurt and Dijon center, topped with a vibrant burst of fresh herbs and smoky paprika.

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NUTRITION

Protein

55.8g

Fat

34.7g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh chives

1 tbsp fresh parsley

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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 cover the pan, remove it from the heat, and let it sit for 12 minutes.
3
Transfer the eggs to an ice bath for 5 minutes to stop the cooking process before peeling and slicing each egg in half lengthwise.
4
Gently scoop out the yolks into a medium mixing bowl and mash them thoroughly with a fork until no large lumps remain.
5
Add the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper to the yolks, stirring until the mixture is silky and combined.
6
Spoon the yolk mixture back into the egg white cavities, or use a piping bag for a more polished look.
7
Garnish each egg with a dusting of smoked paprika and a sprinkle of finely chopped fresh chives and parsley.