Tuesday, September 25, 2012

Tangy Deviled Eggs

I love the idea of deviled eggs - they are so cute.  But I have never liked mayonnaise.  I decided to try making them with less mayonnaise and more of my favorite ingredients like mustard, honey and blue cheese. They turned out to be everything I had hoped they would and more! 

6 hard-boiled eggs
1 tablespoon nonfat Greek yogurt
1 tablespoon of light mayo
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/2 teaspoon honey
1 tablespoon crumbled blue cheese

Hard boil the eggs by covering them with water and bringing the water to a boil in a pot, uncovered.  As soon as the water starts to boil, remove the pot from the heat and cover for fifteen minutes.  Then drop the eggs into ice water to cool.  Peel off the shells, then cut the eggs in half and scoop out the yolks into a bowl. Mix in the rest of the ingredients with the yolks, then scoop the mixture back into the eggs.  Sprinkle with paprika. 

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