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.
If you try and love this recipe, let me know in the comment section or by rating it below!
Deviled eggs are a hit at any party or potluck. Loaded with protein, hard-boiled eggs are my go-to low nickel snack.
- 10-12 eggs
- 2 Tablespoons of yellow mustard
- ¼ cup plain yogurt
- 2-3 teaspoons black pepper
- 1 large dill pickle
- Paprika to season
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. Mash the harden yokes using a fork and spoon.
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.
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!
Deviled eggs are best eaten immediately or chilled!