Deviled eggs are a favorite party snack, but if you limit how many eggs you eat, you might pass on them. This healthier version uses only eight, not all, of the yolks, and swaps out half of the mayonnaise for plain yogurt.
The secret to easy-to-peel hard boiled eggs: Use older ones (check the date stamped on the carton). Egg shells are porous, and over time, the white evaporates. When an older egg is boiled, an air pocket forms at the wider end. If you start to peel from that end, the shell often comes off easily.
Makes 12 servings
1 dozen large eggs
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Freshly ground pepper
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