Looking for a bit more protein in your deviled eggs? Try this version with Greek yogurt and let us know what you think.
Ingredients
Directions
Start your eggs in cold water. Bring the water to a boil, turn off the heat, cover with a lid, remove from burner and let sit for 12 minutes.
Drain pot and cool eggs by placing in ice water (this will also help with peeling).
Once eggs are cool, peel off the shells and cut them in half. Pop out the cooked yolks and place in a bowl.
Add the relish, mustard, Greek yogurt, Splenda, paprika, and black pepper to the bowl and mix well. Taste and add additional yogurt and/or mustard if needed. Thin the mixture to the desired consistency with pickle juice.
Pipe filling into eggs and garnish with green onions.
Ingredients
Directions
Start your eggs in cold water. Bring the water to a boil, turn off the heat, cover with a lid, remove from burner and let sit for 12 minutes.
Drain pot and cool eggs by placing in ice water (this will also help with peeling).
Once eggs are cool, peel off the shells and cut them in half. Pop out the cooked yolks and place in a bowl.
Add the relish, mustard, Greek yogurt, Splenda, paprika, and black pepper to the bowl and mix well. Taste and add additional yogurt and/or mustard if needed. Thin the mixture to the desired consistency with pickle juice.
Pipe filling into eggs and garnish with green onions.