Sunday Picnic Deviled Eggs
6 hard-boiled eggs
1/4 cup plain non fat Greek yogurt (I prefer Fage)
2 Tablespoons Helman's low fat Mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup sugar free pickle juice (I prefer bread and butter or sweet)
Paprika
chives (optional)
Cut eggs in half lengthwise and remove yolk. Place yolks in a medium bowl and mash well using a fork. Add yogurt, mayonnaise, mustard, and pickle juice. Mix well to combine. Refill egg white halves by spooning 1 full teaspoon filling mixture into each half. Lightly sprinkle paprika and/or chives over top of each. Cover and refrigerate for at least 30 minutes.
1 Smart Point for the entire recipe!
No comments:
Post a Comment