Deviled eggs always remind me of picnics. When I was a kid, my mom would make them as a special treat to have along with our sandwiches and juice boxes. We’d eat them on top of a picnic blanket while waiting for the 4th of July fireworks or in the backseat of the car after a fun day at the amusement park.
While I love my mom’s version and they’re great for an occassional treat, I decided to make a lighter version that can be enjoyed more frequently. In place of mayo, I used protein packed Greek Yogurt which made for an extra creamy filling and a little bit of hummus provided a whole lot of flavor.
These deviled eggs would be great as a healthy appetizer served before a meal off the grill or as lighter finger food when you have a few friends over. You could even make a meal out of them, much like Alex and I did. You and your guests won’t be disappointed.
- 6 eggs
- 2 Tbsp greek yogurt (I used Fage Total 0%)
- 1 Tbsp hummus
- 1/4 to 1/2 tsp garlic powder
- 1/4 to 1/2 tsp salt
- dash of pepper and paprika
- To hard boil the eggs, place them in a saucepan and fill the pan with cold water just until the eggs are covered. Place the pan over high heat and bring the water to a boil. Once it is boiling, cover the pan and remove it from the heat. Leave the cover on for 12 to 14 minutes. Drain the hot water and dunk the eggs into ice water. Let them sit in the water until they are cool to the touch. Peel the eggs.
- Slice the eggs lengthwise and place the yolks into a small bowl. Add the rest of the ingredients, except paprika, to the bowl and mix with a fork. Fill each egg white with a scoop of filling and dust with paprika.
Do you have food that reminds you of summer time picnics? Do you like deviled eggs?