Ingredients and Weight:
- Large eggs: 8 (400g)
- Greek yogurt: 1/2 cup (120g)
- Dijon mustard: 1 tablespoon (15g)
- Horseradish cream: 1 tablespoon (15g)
- Onion, finely chopped: 1/4 cup (15g)
- Celery, finely chopped: 1/4 cup (15g)
- Paprika: 1/4 teaspoon (1g)
- Salt, to taste (optional)
- Black pepper, to taste (optional)
Preparation Time:
15 minutes
Cooking Time:
12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Place eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil, then cover and remove from heat. Let eggs stand in hot water for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs and cut in half lengthwise.
- Scoop out egg yolks into a small bowl. Add Greek yogurt, Dijon mustard, horseradish cream, onion, and celery to the bowl. Season with paprika, salt, and pepper (if desired).
- Use a spoon or piping bag to fill egg white halves with the yolk mixture.
- Sprinkle with additional paprika, if desired.
Nutritional Information:
Per serving (1 egg half):
- Calories: 100
- Fat: 5g
- Protein: 7g
- Carbohydrates: 2g
Dish Characteristics:
- Creamy and flavorful without mayo
- Perfect for appetizers, parties, or a healthy snack
- Easily customizable with different toppings or fillings
User Comments:
- "These deviled eggs are so delicious! I love that they don't have any mayo."
- "I added some chopped bacon to mine, and they were amazing!"
- "These are the best deviled eggs I've ever had, and I don't even like deviled eggs!"
- "They're so easy to make and always a hit at parties."
- "I love the tanginess of the horseradish cream in these deviled eggs."
Special Precautions and Tips:
- If you don't have horseradish cream, you can substitute prepared horseradish.
- For a spicier version, use more horseradish cream or add a pinch of cayenne pepper.
- If you want to make the eggs ahead of time, cover them and refrigerate for up to 2 days.
