Asparagus and Feta Crustless Quiche

This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

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Hello spring! Easter is right around the corner and this delicious asparagus and feta crustless quiche is the perfect dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but I just love how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to my veggie frittata, just with less ingredients and less prep time. Both are equally delicious!

Why You’ll Love this Recipe

• This recipe is healthy, low-carb and gluten-free. It also tastes absolutely delicious!
• Easily customizable to your liking!
• There’s no crust in this quiche so it comes together really quickly with minimal prep time.
• The perfect dish that can be served for breakfast, lunch or dinner.

Ingredients You’ll Need

• eggs – I used 6 whole eggs in this recipe, but feel free to use a combination of egg whites and whole eggs, if you prefer.
• asparagus – this nutrient-rich asparagus is the star of this dish adds great taste and texture. Make sure to look for thin asparagus spears as they are more tender and better suited in this quiche.
• milk + half and half – feel free to use any type of milk you prefer. I also like to add a splash of half and half as it adds some richness and flavor to the quiche without the need for heavy cream. If you don’t want to use half and half, simply use more milk.
• feta cheese – I love using feta cheese as it adds a tanginess and creaminess to the quiche that tastes amazing with the asparagus! Gruyere cheese, goat cheese or even parmesan cheese would also work well in this recipe.
• green onions – punches up the flavor and adds more color.
• chives – adds even more flavor and makes a great garnish.
• seasonings – I used a mixture of oregano, salt and black pepper. You could also add in some crushed red pepper flakes for a little spice!

How to Make Asparagus Crustless Quiche

1. Trim the asparagus. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop your green onions. No need to cook the asparagus beforehand as long as you use thin asparagus spears!
2. Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
3. Assemble the quiche. Arrange the asparagus spears and green onions in the bottom of a 9-inch pie plate sprayed with nonstick spray. Pour the egg mixture over top of the asparagus and top with feta cheese and chives.
4. Bake the quiche. Bake the quiche in the oven at 350 degrees F for 35 minutes, or until the egg is set in the center and the edges are golden. A knife or toothpick inserted should come out clean. Serve warm and enjoy!

Variations

• Add more veggies – feel free to mix things up and add whatever veggies you’d like! Some great options include sliced mushrooms, bell peppers, onions, tomatoes, broccoli, shredded zucchini and more. Similar to my veggie frittata recipe.
• Leafy greens – this quiche is a great recipe to sneak in some extra greens! Spinach, kale and arugula are all great options or even some fresh herbs.
• Add in a protein – you could also add in some meat such as cooked breakfast sausage, ham or even bacon in this quiche, similar to my sausage and veggie egg casserole.
• Make into muffins – this recipe also makes delicious egg muffins! Simply pour the egg mixture into muffin cups and bake for 20 to 25 minutes. Check out my cheesy egg muffins for more details!
• Make this dairy-free – to make this quiche dairy-free, simply use vegan cheese (or leave the cheese out altogether) and make sure to use your favorite non-dairy milk.

Prepping and Storage

To Store: This crustless asparagus quiche recipe will last up to 3 days store in a sealed, airtight container in the fridge. Reheat leftovers in the oven at 350 or in the microwave for a few seconds.

To Freeze: This crustless quiche freezes really well too. To freeze, wrap the quiche tightly in plastic wrap and freeze in a sealed, airtight container for up to 3 months. Let thaw out in the refrigerator overnight before re-heating.

More Brunch Recipes

• Sausage and Egg Veggie Casserole
• Cheesy Salsa Egg Muffins
• My Favorite Veggie Frittata
• Blueberry Lemon Bread Pudding
• Overnight Blueberry French Toast Casserole

Hope you all enjoy this Asparagus and Feta Crustless Quiche and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Asparagus and Feta Crustless Quiche

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This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

Course Breakfast

Cuisine American

Keyword Asparagus Feta Crustless Quiche

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 182kcal

Ingredients

• 8 thin asparagus spears ends removed and cut into 1-inch pieces
• 4 green onions chopped
• 6 large eggs
• 2/3 cup milk of choice
• 1/4 cup half and half (or substitute more milk)
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup feta cheese crumbled
• 2 Tbsp chives finely chopped

Instructions

• Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
• Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
• In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
• Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
• Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.

Nutrition

Serving: 1/4th of recipe | Calories: 182kcal | Carbohydrates: 5.3g | Protein: 13.9g | Fat: 12g | Saturated Fat: 5.2g | Cholesterol: 297.6mg | Sodium: 422.5mg | Fiber: 1.1g | Sugar: 2.2g

The post Asparagus and Feta Crustless Quiche appeared first on Eat Yourself Skinny.

Asparagus and Feta Crustless Quiche

This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

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Hello spring! Easter is right around the corner and this delicious asparagus and feta crustless quiche is the perfect dish to serve your family. Not only is this quiche low in carbs, high in protein and gluten-free, but I just love how versatile this dish is as there are so many fun things you can add into this quiche. This recipe is very similar to my veggie frittata, just with less ingredients and less prep time. Both are equally delicious!

Why You’ll Love this Recipe

• This recipe is healthy, low-carb and gluten-free. It also tastes absolutely delicious!
• Easily customizable to your liking!
• There’s no crust in this quiche so it comes together really quickly with minimal prep time.
• The perfect dish that can be served for breakfast, lunch or dinner.

Ingredients You’ll Need

• eggs – I used 6 whole eggs in this recipe, but feel free to use a combination of egg whites and whole eggs, if you prefer.
• asparagus – this nutrient-rich asparagus is the star of this dish adds great taste and texture. Make sure to look for thin asparagus spears as they are more tender and better suited in this quiche.
• milk + half and half – feel free to use any type of milk you prefer. I also like to add a splash of half and half as it adds some richness and flavor to the quiche without the need for heavy cream. If you don’t want to use half and half, simply use more milk.
• feta cheese – I love using feta cheese as it adds a tanginess and creaminess to the quiche that tastes amazing with the asparagus! Gruyere cheese, goat cheese or even parmesan cheese would also work well in this recipe.
• green onions – punches up the flavor and adds more color.
• chives – adds even more flavor and makes a great garnish.
• seasonings – I used a mixture of oregano, salt and black pepper. You could also add in some crushed red pepper flakes for a little spice!

How to Make Asparagus Crustless Quiche

1. Trim the asparagus. Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop your green onions. No need to cook the asparagus beforehand as long as you use thin asparagus spears!
2. Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
3. Assemble the quiche. Arrange the asparagus spears and green onions in the bottom of a 9-inch pie plate sprayed with nonstick spray. Pour the egg mixture over top of the asparagus and top with feta cheese and chives.
4. Bake the quiche. Bake the quiche in the oven at 350 degrees F for 35 minutes, or until the egg is set in the center and the edges are golden. A knife or toothpick inserted should come out clean. Serve warm and enjoy!

Variations

• Add more veggies – feel free to mix things up and add whatever veggies you’d like! Some great options include sliced mushrooms, bell peppers, onions, tomatoes, broccoli, shredded zucchini and more. Similar to my veggie frittata recipe.
• Leafy greens – this quiche is a great recipe to sneak in some extra greens! Spinach, kale and arugula are all great options or even some fresh herbs.
• Add in a protein – you could also add in some meat such as cooked breakfast sausage, ham or even bacon in this quiche, similar to my sausage and veggie egg casserole.
• Make into muffins – this recipe also makes delicious egg muffins! Simply pour the egg mixture into muffin cups and bake for 20 to 25 minutes. Check out my cheesy egg muffins for more details!
• Make this dairy-free – to make this quiche dairy-free, simply use vegan cheese (or leave the cheese out altogether) and make sure to use your favorite non-dairy milk.

Prepping and Storage

To Store: This crustless asparagus quiche recipe will last up to 3 days store in a sealed, airtight container in the fridge. Reheat leftovers in the oven at 350 or in the microwave for a few seconds.

To Freeze: This crustless quiche freezes really well too. To freeze, wrap the quiche tightly in plastic wrap and freeze in a sealed, airtight container for up to 3 months. Let thaw out in the refrigerator overnight before re-heating.

More Brunch Recipes

• Sausage and Egg Veggie Casserole
• Cheesy Salsa Egg Muffins
• My Favorite Veggie Frittata
• Blueberry Lemon Bread Pudding
• Overnight Blueberry French Toast Casserole

Hope you all enjoy this Asparagus and Feta Crustless Quiche and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Asparagus and Feta Crustless Quiche

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This healthy Asparagus and Feta Crustless Quiche is easily made with just a few simple ingredients, tastes delicious and makes the perfect low-carb dish you can enjoy for any meal!

Course Breakfast

Cuisine American

Keyword Asparagus Feta Crustless Quiche

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 182kcal

Ingredients

• 8 thin asparagus spears ends removed and cut into 1-inch pieces
• 4 green onions chopped
• 6 large eggs
• 2/3 cup milk of choice
• 1/4 cup half and half (or substitute more milk)
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup feta cheese crumbled
• 2 Tbsp chives finely chopped

Instructions

• Preheat the oven to 350 degrees F and lightly coat a 9-inch pie dish with nonstick spray.
• Snap off the ends of the asparagus spears and cut into 1-inch pieces and chop the green onions. (No need to cook the asparagus beforehand as long as you use thin asparagus spears!)
• In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
• Arrange the asparagus pieces and green onions in the bottom of a prepared 9-inch baking dish and pour the egg mixture over top. Sprinkle on the feta cheese and chives.
• Bake the quiche in the oven for 35 minutes, or until the egg is set in the center and the edges are golden. Serve warm.

Nutrition

Serving: 1/4th of recipe | Calories: 182kcal | Carbohydrates: 5.3g | Protein: 13.9g | Fat: 12g | Saturated Fat: 5.2g | Cholesterol: 297.6mg | Sodium: 422.5mg | Fiber: 1.1g | Sugar: 2.2g

The post Asparagus and Feta Crustless Quiche appeared first on Eat Yourself Skinny.

Healthier Deviled Eggs

These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients!  Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo!  When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!

Why You’ll Love These

• We’re swapping mayo for some protein-packed Greek yogurt!
• These deviled eggs are gluten-free, low-carb/keto and make a delicious, high-protein snack that tastes delicious.
• These eggs are a staple at parties, cookouts and especially Easter because they are always a crowd favorite.
• Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!

Ingredients You’ll Need

• eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
• greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayonnaise or even sour cream if you prefer however this will change the calorie amount
• dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
• worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
• relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor!  You could also use chopped pickles in place of the relish
• spices – combination of salt, pepper and smoked paprika for garnish
• chives – this is an optional garnish, but makes an attractive presentation!  You could also garnish with green onions, parsley, fresh dill or even some bacon.

How to Easily Hard Boil Eggs

I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them!  I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel.  I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!

1. Boil the eggs.  In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
2. Make an ice bath.  While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
3. Peel the eggs.  Gently tap the eggs all over to crack and remove the shells.  You now have hard boiled eggs for your recipe!

How to Make Healthy Deviled Eggs

Once you have peeled your hard boiled eggs, it’s time to make the filling!  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.  Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, if needed.

Then you can either just spoon the filling into the center of each egg white, or you can transfer the deviled egg filling to a piping bag with a fitted tip (or use a small plastic bag with the corner snipped) and pipe the filling onto the center of each egg white half.  Garnish with a sprinkle of smoked paprika and some fresh chives!

Prepping and Storing

The great thing about this healthy deviled egg recipe is you can easily make them in advance which is great for parties or if you’re planning to serve them as an appetizer for Easter! 

To Make Ahead – If making ahead, mix together the egg yolk mixture and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge.  You can do this up to 2 to 3 days ahead of time.  When ready to serve, simply spoon or pipe the yolk filling onto the eggs and garnish as desired. 

To Store – Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.

More Egg Recipes You’ll Love

• Tuna Avocado Egg Salad
• Cheesy Salsa Egg Muffins
• Egg White Avocado Salad
• Sausage and Veggie Egg Casserole
• Baked Egg and Roasted Veggie Casserole

Hope you all enjoy these Healthier Deviled Eggs and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthier Deviled Eggs

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These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword Healthier Deviled Eggs

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 78kcal

Ingredients

• 6 large eggs
• 3 tbsp plain Greek yogurt (or mayo)
• 1 tsp dijon mustard (or 1/2 tsp dried mustard)
• 1/4 tsp Worcestershire sauce
• 1 tbsp pickle relish
• Salt and pepper, to taste
• Smoked paprika for garnish, optional
• Fresh chopped chives for garnish, optional

Instructions

• Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Shut the heat off, cover the eggs and let them sit for about 12 minutes.
• While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
• Gently tap the eggs all over to crack and remove the shells.  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
• Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, as needed.
• Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half.  You could also just spoon the filling onto each egg, as well.
• Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!

Nutrition

Serving: 2egg halves | Calories: 78kcal | Carbohydrates: 0.9g | Protein: 7g | Fat: 4.8g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 160mg | Sugar: 0.6g

The post Healthier Deviled Eggs appeared first on Eat Yourself Skinny.

Healthier Deviled Eggs

These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients!  Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo!  When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!

Why You’ll Love These

• We’re swapping mayo for some protein-packed Greek yogurt!
• These deviled eggs are gluten-free, low-carb/keto and make a delicious, high-protein snack that tastes delicious.
• These eggs are a staple at parties, cookouts and especially Easter because they are always a crowd favorite.
• Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!

Ingredients You’ll Need

• eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
• greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayonnaise or even sour cream if you prefer however this will change the calorie amount
• dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
• worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
• relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor!  You could also use chopped pickles in place of the relish
• spices – combination of salt, pepper and smoked paprika for garnish
• chives – this is an optional garnish, but makes an attractive presentation!  You could also garnish with green onions, parsley, fresh dill or even some bacon.

How to Easily Hard Boil Eggs

I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them!  I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel.  I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!

1. Boil the eggs.  In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
2. Make an ice bath.  While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
3. Peel the eggs.  Gently tap the eggs all over to crack and remove the shells.  You now have hard boiled eggs for your recipe!

How to Make Healthy Deviled Eggs

Once you have peeled your hard boiled eggs, it’s time to make the filling!  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.  Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, if needed.

Then you can either just spoon the filling into the center of each egg white, or you can transfer the deviled egg filling to a piping bag with a fitted tip (or use a small plastic bag with the corner snipped) and pipe the filling onto the center of each egg white half.  Garnish with a sprinkle of smoked paprika and some fresh chives!

Prepping and Storing

The great thing about this healthy deviled egg recipe is you can easily make them in advance which is great for parties or if you’re planning to serve them as an appetizer for Easter! 

To Make Ahead – If making ahead, mix together the egg yolk mixture and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge.  You can do this up to 2 to 3 days ahead of time.  When ready to serve, simply spoon or pipe the yolk filling onto the eggs and garnish as desired. 

To Store – Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.

More Egg Recipes You’ll Love

• Tuna Avocado Egg Salad
• Cheesy Salsa Egg Muffins
• Egg White Avocado Salad
• Sausage and Veggie Egg Casserole
• Baked Egg and Roasted Veggie Casserole

Hope you all enjoy these Healthier Deviled Eggs and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthier Deviled Eggs

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These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt!  Perfect for parties, Sunday brunch or even a delicious afternoon snack!  

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword Healthier Deviled Eggs

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 78kcal

Ingredients

• 6 large eggs
• 3 tbsp plain Greek yogurt (or mayo)
• 1 tsp dijon mustard (or 1/2 tsp dried mustard)
• 1/4 tsp Worcestershire sauce
• 1 tbsp pickle relish
• Salt and pepper, to taste
• Smoked paprika for garnish, optional
• Fresh chopped chives for garnish, optional

Instructions

• Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups).  Bring the water to a boil and continue to boil for about 30 seconds.  Shut the heat off, cover the eggs and let them sit for about 12 minutes.
• While the eggs are sitting, create an ice bath by filling a large bowl with water and ice.  Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes.  This step is important so don’t skip!
• Gently tap the eggs all over to crack and remove the shells.  Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
• Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined.  Taste the filling and season with additional salt and pepper, as needed.
• Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half.  You could also just spoon the filling onto each egg, as well.
• Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!

Nutrition

Serving: 2egg halves | Calories: 78kcal | Carbohydrates: 0.9g | Protein: 7g | Fat: 4.8g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 160mg | Sugar: 0.6g

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