Deviled Eggs

Nutrition Facts

8 portions / 35g per each
35 Calories
per portion
3g protein
2g fat
0.5g carbohydrates
+ Low in sugar
+ High in phosphorus
+ High in riboflavin
+ Very high in selenium
+ High in vitamin B12


4 large eggs
1 tbsp plain yogurt
1 tsp mustard
garlic clove
salt and pepper


1 Place eggs in a saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the stove and cover the saucepan. Let the eggs stand in hot water.

15 minutes for extra large eggs
12 minutes for large eggs
9 minutes for medium eggs

Tip: Fresher eggs are harder to peel. So if you want to make the peeling experience easier, try using eggs that have been in your fridge for a week or so.

2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, yogurt, crushed garlic and season with salt and pepper. Spoon egg yolk mixture into the egg white halves and serve.

Deviled Eggs Recipe

Deviled Eggs Recipe

Deviled Eggs Recipe

Deviled Eggs Recipe

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