Recipes

Yields: 12 servings
Prep Time: 12 minutes
Cook Time: 22 minutes
Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 40 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 93mg 31%
Sodium 78mg 3%
Potassium 52mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 4g 8%
Vitamin A 6%
Vitamin C 11%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe By: Midwest Dairy Association Print
Print Recipe
Greek yogurt and peppers create a nutritious and festive spin on this classic appetizer.
Yields: 12 servings
Prep Time: 12 minutes
Cook Time: 22 minutes

Ingredients

Directions

  1. In a 2-1/2 quart saucepan, add water to cover eggs by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and set timer for 12 minutes. Pour off hot water and run cold water over the eggs; cool completely. Eggs can be peeled, placed in an airtight container, and stored in refrigerator overnight.
  2. Cut hard-cooked eggs in half. In a medium bowl, break up cooked yolks with the back of a fork. Stir in yogurt, 1 tablespoon of green pepper, 1 tablespoon of red pepper, onion, celery, salt, black pepper, and paprika. Spoon the yolk mixture into the egg white halves. Store eggs in an airtight container in refrigerator. Place deviled eggs on a bed of shredded lettuce to serve. Sprinkle with remaining green and red pepper.

Notes

To add a different flavor to your deviled eggs consider adding one of the following: dry mustard, prepared mustard, cayenne pepper instead of paprika and black pepper, celery seed, or curry powder.

Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 40 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 93mg 31%
Sodium 78mg 3%
Potassium 52mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 4g 8%
Vitamin A 6%
Vitamin C 11%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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