These healthier deviled eggs are a lightened up twist on a well-loved appetizer that are lower on calories and higher in protein than the original. One thing they're not missing? Flavor!
Why Are These Healthier?
These deviled eggs are made healthier than the original with an easy swap from mayonnaise to Greek yogurt. The use of yogurt drastically reduces calories and increases the protein in the recipe.
If you're already familiar with using Greek yogurt in your diet, then you'll already be acquainted with its flavor and you'll absolutely love these healthier deviled eggs!
My secret to using Greek yogurt in place of mayonnaise in this or other similar recipes is adding a squeeze of lemon juice or apple cider vinegar. Just a bit! It adds a little bit of acid and tang and helps the Greek yogurt more closely resemble the flavor profile that the mayo usually gives to the deviled egg filling.
Does It Matter What Size Eggs I Use?
I used large eggs for this recipe. You can use larger or smaller eggs, but you may end up with a bit more or less boiled yolk. Just adjust the other ingredients as needed to get the desired consistency and flavor.
How To Make Peeling Boiled Eggs Easier
If there's one thing that can make someone shy away from creating healthier deviled eggs, it's the chore of having to peel the boiled eggs. The peel sticks to the egg, it takes parts of the white with it, and soon you're left with jagged pock-marked eggs that may taste delicious, but dash your hopes of a beautiful platter of deviled eggs.
I've learned a few tips along the way to help the peels release from the eggs easily. I'm not going to say it's 100% perfect every single time, but using these techniques has certainly made peeling boiled eggs less of a dreaded chore:
- Fresher Isn't Better - we've all heard that slightly older eggs will peel more easily, but if you're like me, you've usually just bought a fresh batch for making a big plate of deviled eggs so... just do your best here, haha.
- Boil The Water First - leave the eggs on the counter until the water comes to a full boil, and then lower the eggs in gently using a big spoon.
- Let Them Sit - after boiling the eggs for about 30 seconds, turn off the heat, put a lid on the pot, and let them sit for 10 minutes.
- Shake and Shock - once the 10 minutes are up, pour off the hot water - as much as you can - into the sink. Shake the pan back and forth to crack the shells on the eggs, and then pour very cold water into the pan (I always add a few ice cubes, too).
- Peel The Eggs Underwater - get yourself a big bowl of room temperature water and hold the cracked eggs underneath the water while you peel them.
Smoked Or Regular Paprika?
There are many varieties of paprika available: Hungarian, Spanish, smoked, sweet... but which is the best to use for deviled eggs? I'll break down the two most common types of paprika found in standard U.S. grocers: regular and smoked.
"Regular" paprika is the stuff you're most used to seeing in the grocery store. It just says "paprika" on the container. This will be the mildest option without adding too much heat or intensity to the eggs.
Smoked paprika simply comes from peppers have have been smoke-dried before crushed and made into the final form of the spice. It adds a more robust flavor profile with distinct smoky notes. I'm a huge fan of smoked paprika and use it in most cooking applications and, of course, sprinkled on deviled eggs.
So what's the best to use? It's totally up to you. Use what you have in your pantry or try something new - each variety will contribute something a little different to the overall flavors.
Can I Make These In Advance?
Deviled eggs are best eaten the same day they are made, otherwise the filling has a tendency to start "weeping" after sitting in the refrigerator for a bit. If you're making them in the morning for a meal later in the day, however, you'll be good to go. Just keep them chilled in the interim and they'll be jus fine!Print
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