• Bethany Thompson

Light Deviled Eggs


Ingredients

12 Eggs, Hard boiled and Shells Removed

½ Cup Plain Fat Free Greek Yogurt

2 tsp Apple Cider Vinegar

1 T Dijon Mustard

Salt & Pepper (to taste)

Paprika (topping for garnish)

Directions

  1. Hard boil 12 eggs and allow eggs to cool (cold water or refrigerate).

  2. Peel and cut each egg lengthwise and scoop egg yolks into a small bowl.

  3. Use a fork (or food processor if you prefer) to mash the egg yolks.

  4. Add Greek Yogurt, vinegar, Dijon mustard and salt and pepper to the egg yolks and stir until smooth.

  5. Use a spoon to fill each egg white with the yolk mixture. Sprinkle a very light layer paprika over eggs when complete.


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.