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Not So Deviled Eggs

Yields6 Servings

Not So Deviled Eggs - Bariatric Women

 12 eggs
 2 tsp dill pickle relish, heaping
 2 tbsp mustard
 5 tbsp plain Greek yogurt
 1 packet Splenda
 1 dash paprika
 1 dash ground black pepper
 pickle juice, as needed
 green onions, to garnish
1

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.

2

Drain pot and cool eggs by placing in ice water (this will also help with peeling).

3

Once eggs are cool, peel off the shells and cut them in half. Pop out the cooked yolks and place in a bowl.

4

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.

5

Pipe filling into eggs and garnish with green onions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories148
% Daily Value *
Total Fat 10g13%
Total Carbohydrate 1g1%

Total Sugars 1g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.