Ingredients
Scale
- 4 large eggs
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp nonfat plain Greek yogurt
- 1 tsp Dijon mustard
Instructions
- Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring to boil over medium-high heat.
- Remove from heat, cover, and let stand for 13 minutes.
- Drain and transfer eggs to a bowl of ice water. Let stand until cool.
- Peel eggs and cut in half lengthwise. Transfer yolks to a medium bowl and mash with a fork until smooth.
- Stir in dill, chives, salt, pepper, yogurt, and mustard.
- Place egg whites, hollow side up, on a serving plate. Spoon yolk mixture into egg whites, dividing evenly.
- Cover and refrigerate for at least 15 minutes until filling is set, or for up to 24 hours.
Notes
- Deviled eggs can be stored in the refrigerator for up to 24 hours.
- Greek yogurt can be substituted for mayonnaise for a lighter version.
- Make ahead for easy entertaining.
- For easier peeling, use older eggs and cool them quickly in ice water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 2 egg halves
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg