Even though this week (…all one day of it) has felt a little chillier than I expected, tomorrow is *technically* spring. So when we were recipe testing this past weekend, we really had spring on the brain! When I think spring foods, I think fresh—and nothing screams fresh like herbs on herbs. Last year, we brought you our Green Goddess Dip, and today we’re giving your traditional deviled eggs the Green Goddess makeover!
Honestly, I’ve probably had a traditional deviled egg fewer times than I could count on one hand. However, it has been fun [and delicious] seeing what different combos for the filling we can come up with. And now, I find myself getting excited at every mention of deviled eggs.
Since we’ve ditched the mayo, these deviled eggs make a yummy, healthy, protein-packed snack. Plus, between all the fresh herbs and lemon juice, every bite will leave you feeling refreshed and ready for spring!
Bonus points: who doesn’t love feeling fancy AF when you put filling in a baggie and pretend to be a pastry chef?!
Green Goddess Deviled Eggs
- 4 large eggs
- 3 tbsp plain nonfat Greek yogurt
- juice of 1/2 lemon (about 1 tbsp)
- 1 tbsp basil leaves, finely minced
- 1 tbsp parsley leaves, finely minced
- 1 tbsp scallions, finely minced
- 1 clove garlic, minced
- 1/2 tsp sea salt
- Hard boil eggs, then place in an ice bath to cool.
- When eggs are cooled, peel, halve, and remove yolks. Set aside.
- In a small bowl, combine yolks, Greek yogurt, basil, parsley, lemon juice, scallions, garlic, and salt. Gently mash until combined.
- Evenly spoon yogurt mixture back into egg whites. Hack: If you feel so inclined, place yogurt mixture in a ziplock bag. Cut a small piece off the corner of the baggie, and squeeze an even amount into each egg white.
Yield: 4 servings
Serving size: 2 deviled eggs
81 calories • Fat: 4.8g • Carbohydrates: 2.2g • Protein: 7g