Balance in Bites

Deviled eggs are one of those things that I rarely make, yet always love.

SO. GOOD.

Here’s how!

Things you’ll need:

any number of eggs (remember, you’ll end up with twice as many as you start with because they get cut in half)

nonfat plain greek yogurt

dijon mustard

a variety of spices: salt, pepper, paprika, cayenne, etc

1/4 of a medium onion

any other veggies you want to mix in there: spinach, mushrooms, peppers, whatever.

First, you want to hard boil the eggs. From what I’ve read, the best way to hard boil eggs is to put them in a pot with water covering them, and bring the water to a boil while the eggs are in there. Once you’ve got a steady rolling boil, turn down the heat to a medium boil and set your timer for 10 minutes. Once ten numbers are up, turn off the heat and drain the water, then put the eggs in cold water for a bit – 10 more minutes or so.

Then, peel the shell off the eggs.

Then, cut each egg in half. Squeeze the half of the egg a bit to get the yolk to pop out, and put the yolks in a bowl.

Mash up the yolks and add in your desired spices.

Then add in about 1/4 cup of greek yogurt (depends on how much yolk you’ve got) and 2+ tbsps of dijon. Mix.

Mince your veggies and throw them into the mix as well.

Then, once everything is mixed and has the consistency, put it all in a plastic bag and cut off the tip to pipe the mixture back into the egg whites. Or, if you’re fancy, you can use a pastry bag =)

Sprinkle with paprika, and voila!

Delicious! And pretty healthy too, considering it’s made with greek yogurt and dijon.