Thursday, February 16, 2012

Deviled Eggs for 2

Sebastian asked for pickled eggs, and I hard boiled just a few too many eggs.  I decided to do a quick deviled egg for my boys.  They turned out DELICIOUS!  I am going to have to figure out a larger version for this recipe (maybe with a few minor changes).

Unfortunately, I didn't take a picture.  We'll just pretend they looked like this (they looked very similar, so let's just go with it.)
2 hard boiled eggs
1 TB plain Greek yogurt
1 teaspoon  relish
1 teaspoon mustard
cracked pepper and salt (to taste)
paprika (for sprinkling on top)

  1. Cut eggs in half, scoop out yolk into bowl.
  2. Add yogurt, relish, mustard, salt and pepper (to taste).
  3. Crack some pepper and salt over the empty white eggs.  Add the yoke mixture into yolk cavity.  
  4. Add some paprika on top (and some more cracked pepper if you desire)
  5. Hoover it down.
I never have mayo on hand, but I always have Greek yogurt.  It gave it a bit of a tangy flavor.  Here are the nutritional stats per egg (NOT per half.)

Nutrition Facts
Deviled Egg (for 2)
 2 Servings
Amount Per Serving
  Calories 81.5
  Total Fat 5.4 g
      Saturated Fat 1.6 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 2.1 g
  Cholesterol 212.0 mg
  Sodium 115.1 mg
  Potassium 86.6 mg
  Total Carbohydrate 2.2 g
      Dietary Fiber 0.1 g
      Sugars 0.6 g
  Protein 7.7 g

  Vitamin A 5.8 %
  Vitamin B-12 10.6 %
  Vitamin B-6 3.3 %
  Vitamin C 0.2 %
  Vitamin D 0.0 %
  Vitamin E 2.8 %
  Calcium 4.4 %
  Copper 0.6 %
  Folate 5.6 %
  Iron 3.7 %
  Magnesium 1.9 %
  Manganese 1.1 %
  Niacin 0.3 %
  Pantothenic Acid     7.8 %
  Phosphorus     10.5 %
  Riboflavin 16.8 %
  Selenium 23.3 %
  Thiamin 2.8 %
  Zinc 3.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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