Deviled eggs are a hit at any party or potluck. Loaded with protein, hard-boiled eggs are my go-to low nickel snack. Most deviled egg recipes include mayonnaise, which tends to be derived from soybean oil. Before my diagnosis, I preferred to eat vegenaise as a mayonnaise substitute, but even vegenaise contains soy protein. Using plain yogurt to substitute for the mayonnaise, these deviled eggs are quick and easy to make.
2 Tablespoons of yellow mustard
¼ of a cup of plain yogurt
2-3 teaspoons of black pepper
1 large dill pickle
Paprika to season
The Cooking Steps:
Hard boil the eggs by placing them in a large saucepan on high heat with the lid on top. Once the water begins to boil, turn off the heat, but leave the lid on the saucepan and the saucepan on the stove allowing the water to cool down over time. Wait for the water to cool for about 20-30 minutes.
When the eggs have cooled, drain the water and peel the shells off the eggs. One by one, cut each egg in half lengthwise. Scoop out the hard yolk into a small bowl and place the remaining empty egg white on a serving plate. Repeat this step for each of the hard boiled eggs. Mash the harden yokes using a fork and spoon. Next finely dice the pickle. Combine the pickle, plain yogurt, mustard, and black pepper to the egg yolk mixture and thoroughly blend together the ingredients. Next scoop a teaspoon of the egg yolk mixture into each empty half of the hard-boiled egg whites. Lastly lightly sprinkle the paprika over filled deviled eggs and enjoy!