Recipe of the Week 4/11: Deviled Eggs

Yields 8 Servings 


8 hard boiled eggs, peeled 

1/2 cup plain organic Greek yogurt 

2 tsp. yellow mustard 

1 tsp. coconut aminos (or Worcestershire) 

1/4 tsp. garlic powder or minced garlic 

Sea salt and pepper, taste 

Optional: smokey paprika and chopped fresh parsley Instructions: 


Slice hard boiled eggs in half. Remove the yolks and place them (the yolks) in a food processor. 


To the food processor add the yogurt, mustard, coconut aminos, garlic powder and a little salt and pepper. Process until smooth. May also use a blender. 


Transfer yolk filling into a piping bag (may also spoon into egg whites). 4. 

Fill each egg white half with the yolk filling. 


Dust eggs with smokey paprika and top with parsley. 

Meal Plan Check Boxes: 

1 Protein 


Nutrition Facts Per Serving: 1 piece: Calories: 87, Fat: 5 g, Sodium: 90 mg, Carbohydrate: 3 , Fiber: 0 g, Sugar: 1 g, Protein 8 g 

Adapted From: 10047 

Found by: Brianna Lawless, MS, RDN

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