The Atlanta Journal-Constitution
LESS-DEVILISH EGGS
Dill relish, shallot and Dijon go into the filling; the secret to this more healthful version of deviled eggs is replacing half the mayonnaise with nonfat Greek yogurt.
Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving. The filling can be prepared a day in advance; store in a gallon-size zip-top bag (for potential piping). It’s best to fill the eggs the same day they are served.
Adapted from “Eating Well Quick + Clean: 100 Easy Recipes for Better Meals Every Day,” by the editors of Eating Well magazine (Houghton Mifflin Harcourt, 2017).
12 large eggs, hard-cooked 1/4 cup plain nonfat Greek
yogurt
1/4 cup low-fat mayonnaise 1 tablespoon minced shallot 1 tablespoon dill relish 2 teaspoons Dijon-style
mustard
1 teaspoon white wine vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground
black pepper
Aleppo pepper, for garnish
Cut the eggs in half lengthwise. Place the yolks in a food processor along with the yogurt, mayo, shallot, relish, mustard, vinegar, salt and black pepper; puree until smooth.
Make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)
Spoon or pipe about a tablespoon of the filling into each egg white half. Just before serving, sprinkle each one lightly with Aleppo pepper. Serves: 6 (makes 24 halves)
Per filled half: 45 calories, 3 g protein,
0 g carbohydrates, 3 g fat, 1 g saturated fat, 95 mg cholesterol, 80 mg sodium, 0 g dietary fiber, 0 g sugar