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Monday, March 3, 2014

Healthy Deviled Eggs

Happy Monday everyone! I hope you had a fabulous relaxing weekend. We did. We had a rain storm in California. A much needed rain storm. It was nice to hibernate indoors and spend time together. It reminded me of Oregon. It was good for the 2 days it lasted and now the sun is back and the forecast is for 70 degrees. I am one happy girl. Everything is fresh and clear and I am ready to hit this week running!

Today I am bringing you an appetizer that is low in sugar, high in phosphorus, riboflavin,  selenium, and vitamin B12. So yes, these are healthy. My secret? I always use full fat Greek yogurt mixed with a little vinegar, salt, and pepper as a mayonnaise substitute. It tastes the same and is so much healthier for you. I use full fat because I believe in fat. Our bodies need fat. If you buy anything that is skim, fat free, reduced fat, it just means they have added fillers. Fillers are so unhealthy and I believe in trusting God's ingredients, before I trust man's. 

My family and I have always loved deviled eggs, but I have tried to limit making them because of the mayo content. Now they are guilt free because for two of these scrumptious deviled eggs you get a small 83 calories, which makes this a great healthy snack or appetizer. So have your eggs and eat them too! 

Healthy Deviled Eggs
recipe by: Christi Silbaugh

8 large eggs, hard boiled and peeled
1/4 cup Plain Greek yogurt
1 Tbsp vinegar
1 Tbsp mustard
1/4 tsp salt
1/8 tsp pepper
paprika for garnishing

Halve eggs lengthwise. Remove yolks and place in a small bowl.

Whisk together yolks, greek yogurt, vinegar, mustard, salt and pepper. Fill egg whites evenly with yolk mixture. Sprinkle with paprika and serve.

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