12 giant eggs
5 tablespoons mild mayonnaise
¼ cup nonfat Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon every salt and pepper
Paprika for topping (non-compulsory)
1. Place the eggs in a saucepan and canopy with 1 inch of chilly water. Over medium-high warmth, carry the water to a boil. Instantly take away the pan from the warmth, cowl, and let the eggs steep for quarter-hour.
2. Place the pan within the sink and gently run chilly water into it till the eggs are cool sufficient to deal with. Peel them underneath slowly operating heat water.
3. Slice the eggs in half; take away the yolks and place them in a bowl. Mash them with a fork. Add the mayo, yogurt, mustard, vinegar, Worcestershire sauce, salt, and pepper. Combine till easy. Fill every egg white half with a spoonful of the yolk combination. Sprinkle with paprika if utilizing. Refrigerate in a sealed container till able to serve or for as much as 4 days.
Makes 12 servings*
Vitamin info per 2 deviled eggs: 90 energy, 6 g fats, 1.5 g saturated fats, 2 g carbs, 0 g fiber, 0 g sugars, 6 g protein, 180 mg sodium
*Observe: This recipe and the variations beneath could also be halved utilizing 6 eggs and half the filling substances.
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