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!
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
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!
Prep the egg mixture. In a large bowl, whisk together the eggs, milk, half and half, oregano, salt and pepper.
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.
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!
Since this is a crustless quiche, make sure your pie pan is coated nicely with nonstick spray or oil so that your quiche doesn’t stick to the pan when ready to serve!
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.
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!
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 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 182kcal
Ingredients
8thin asparagus spearsends removed and cut into 1-inch pieces
4green onionschopped
6large eggs
2/3cupmilkof choice
1/4cuphalf and half(or substitute more milk)
1/2tsporegano
1/2tspsalt
1/4 tsp black pepper
1/3 cupfeta cheesecrumbled
2Tbspchivesfinely 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.
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting!
You are going to love these cozy and delicious carrot cake oatmeal breakfast bars! I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! Cake-like with great texture while still holding their shape. The maple cream cheese drizzle on top is literal icing on the cake!
Why You’ll Love this Recipe
Super easy to make all in one bowl!
These bars are made healthier with whole grain oats, almond milk and zero butter or refined sugar.
Enjoy these bars as a grab-and-go breakfast, as a midday snack or even a healthy dessert.
Perfect for Easter brunch and packed with a whole cup of grated carrots!
Ingredients You’ll Need
rolled oats – we are using a mixture of gluten-free oats along with some oat flour to get that delicious cake-like texture. See instructions below on how to make your own oat flour right at home!
baking powder – acts as a leavening agent to help the bars rise.
carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots.
egg – adds protein and gives these bars their fluffy texture and height.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
milk – I used unsweetened almond milk in these carrot cake bars, but any type of milk will work.
maple syrup – naturally sweetens these bars without using any refined sugar, you could also use honey or other natural sweetener.
vanilla extract – extra boost of flavor.
spices – a combination of cinnamon, nutmeg and salt
Feel free to add in some fun mix-ins such as raisins, chia seeds, chopped walnuts, pecans or any other type of nuts that you prefer or you could even sprinkle them on top of the maple cream cheese glaze!
How to Make Carrot Cake Oatmeal Bars
Mix ingredients. In a large bowl, whisk together the oat flour, rolled oats, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together egg, milk, maple syrup, coconut oil and vanilla and whisk until well-combined. Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
Bake the bars. Pour the carrot cake batter into a prepared 8×8-inch baking pan and bake in the oven at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
Make cream cheese frosting. While the bars are cooling, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess.
Prepare bars. Drizzle the cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!
How to Make Your Own Oat Flour
To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.
To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container for up to 5 days in the fridge. I like to store them in a single layer to prevent the cream cheese from
To Freeze: These bars freeze really well too! I recommend freezing the bars individually and just pulling them out to thaw as needed. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
Hope you all enjoy these Carrot Cake Oatmeal Breakfast Bars and if you love these as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or healthy dessert made with zero refined sugar and drizzled with a delicious maple cream cheese frosting!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16
Calories 128kcal
Ingredients
1 1/2cupsrolled oats
1cupoat flour
1tspbaking powder
1tspcinnamon
1/4tspnutmeg
1/4tspsalt
1egg
1/4cupalmond milkor milk of choice
1/4cupcoconut oilmelted and cooled slightly
1/3cupmaple syrup
1tspvanilla extract
1cupgrated carrots
For the Frosting:
3ozcream cheese
1Tbspmaple syrup
1Tbsoalmond milkor milk of choice
1/4tspvanilla extract
Instructions
Preheat oven to 350 degrees F.
In a small bowl, whisk together oats, oat flour, baking powder, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, whisk together the egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, add in the grated carrots, and mix everything until just combined.
Pour the oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
While the bars are cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get your desired consistency.
Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!
This light and fresh Pea and Arugula Pesto Pasta Salad is the perfect meal or side dish that is easy to make, healthy and delicious!
We’re diving head first into spring and this pea and arugula pesto pasta salad is the perfect recipe to help you transition into the season! Fresh flavors, leafy greens and protein-packed peas all tossed together with warm pasta and homemade pesto make this one of my favorite dishes.
Why You’ll Love this Recipe
Light, healthy and delicious!
Easy to make and comes together in just 15 minutes.
The homemade pesto also tastes great on top of pizza, works as a salad dressing and is a great topping for steak or chicken.
Perfect addition to summer parties, cookouts or a simple meal at home!
Ingredients You’ll Need
pasta – for this recipe I used rotini noodles, but feel free to use any type of curly/corkscrew pasta such as cavatappi or fusilli. The nooks in the pasta really grab hold of the pesto nicely!
arugula – I love the peppery flavor of the arugula in this dish, but any type of leafy greens will work. You’ll be using the arugula both in the pesto and for the salad.
peas – fresh or frozen (thawed) peas work in this recipe and really adds to the creaminess of the pesto while adding a little sweetness!
fresh mint – adds a boost of freshness and flavor.
olive oil – I like to use good quality extra virgin olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
garlic – adds a boost of flavor and tastes amazing with all these fresh flavors!
pine nuts – if you don’t have pine nuts on hand you can use another nut such as cashews, walnuts, pistachios or almonds. If there are nut allergies, sunflower seeds are a great substitute!
parmesan cheese – freshly grated parmesan cheese right from the block is truly best in this pesto! It’s a little more expensive, but really makes a difference in how great this tastes, but of course you could buy pre-grated parmesan cheese from the store if you prefer.
lemon juice – I just love the bright, fresh flavor lemon juice bring to this pesto, you could even add a little lemon zest to this as well.
salt + pepper
If you aren’t a fan of this arugula and pea pesto, feel free to check out my favorite basil almond pesto or even my creamy avocado pesto! Both taste great tossed with pasta and veggies!
How to Make Pea and Arugula Pesto Pasta Salad
Boil the pasta. Bring some water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente. I personally prefer this pasta salad warm, but if you wanted a cold pasta salad, simply run your pasta under cold water after draining it in a colander!
Make the pesto. While the water is coming to a boil we can make the pesto! In the bowl of your food processor, add the arugula, peas, mint leaves, garlic, pine nuts, parmesan cheese, lemon juice and kosher salt and pepper; pulse until finely chopped. Then with the motor still running, add the olive oil in a slow stream until emulsified and creamy. (If you like your pesto thinner, add a little water)
Toss the salad. In a large bowl, toss together drained pasta with pesto sauce, arugula and peas. Season with cracked pepper and a little extra parmesan, serve and enjoy!
Prepping and Storage
The great thing about this pesto pasta dish is that it tastes great warm OR cold and will last up to 3 to 4 days in your fridge. Just make sure to store any leftovers in a sealed, airtight container.
If you want to make this salad ahead of time, I recommend storing the cooked pasta and pesto separately and tossing everything together right before serving (or even an hour or 2 before serving). This way the arugula stays fresh and the pasta doesn’t soak up all the liquid from the pesto.
Hope you all enjoy this Pea and Arugula Pesto Pasta Salad 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!
This light and fresh Pea and Arugula Pesto Pasta Salad is the perfect meal or side dish that is easy to make, healthy and delicious!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8Servings
Calories 322kcal
Ingredients
1lbwhole wheat rotini
4cupsloosely packed arugula leaves
2cupsfresh or frozen peasthawed
For the pesto:
2cupspacked arugula leaves
1cupfresh or frozen peasthawed
2Tbspfresh mint leaves
3clovesgarlic
1/4cuppine nuts
1/3cupfreshly grated Parmesan cheese
2Tbsplemon juice
1/2tspsalt
1/4tspblack pepper
1/3cupolive oil
Instructions
Bring a large pot of salted water to a boil and cook pasta according to the package directions. Drain the cooked pasta.
While the water is boiling, in the bowl of your food processor, add arugula, peas, mint leaves, garlic, pine nuts, Parmesan cheese, lemon juice and salt/pepper and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy. (If you like your pesto thinner, add a little water.)
In a large bowl, toss together warm pasta with pesto, arugula and peas. Season with cracked black pepper and a little extra Parmesan, serve and enjoy!
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!
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!
Deviled eggs are such a staple at parties and on Easter because they’re such a crowd favorite, but they also make a delicious, healthy snack! These deviled eggs also a great option for those on the keto diet because they have barely any carbs in them. 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 mayo 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
Seasonings – combination of salt, pepper and smoked paprika for garnish
Chives – this is an optional garnish, but makes an attractive presentaiton! You could also use green onions, parsley or even fresh dill
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!
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.
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!
Peel the eggs. Gently tap the eggs all over to crack and remove the shells. You now have hard boiled eggs for your recipe!
Pro tip! Don’t hard boil fresh eggs as they tend to be harder to peel. Instead use older eggs that are about a week old.
How to Make Healthier 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 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. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about deviled eggs is you can easily make them in advance which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling 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. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
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
Keyword egg
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 78kcal
Ingredients
6large eggs
3tbspplain Greek yogurt (or mayo)
1tsp dijon mustard (or 1/2 tsp dried mustard)
1/4tspWorcestershire sauce
1 tbsppickle 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!
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!
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!
Deviled eggs are such a staple at parties and on Easter because they’re such a crowd favorite, but they also make a delicious, healthy snack! These deviled eggs also a great option for those on the keto diet because they have barely any carbs in them. 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 mayo 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
Seasonings – combination of salt, pepper and smoked paprika for garnish
Chives – this is an optional garnish, but makes an attractive presentaiton! You could also use green onions, parsley or even fresh dill
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!
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.
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!
Peel the eggs. Gently tap the eggs all over to crack and remove the shells. You now have hard boiled eggs for your recipe!
Pro tip! Don’t hard boil fresh eggs as they tend to be harder to peel. Instead use older eggs that are about a week old.
How to Make Healthier 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 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. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about deviled eggs is you can easily make them in advance which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling 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. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
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!
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 Facts:
Serving Size:2 egg halves
Calories:78
Sugar:0.6 g
Sodium:160 mg
Fat:4.8 g
Saturated Fat:1.6 g
Carbohydrates:0.9 g
Fiber:0 g
Protein:7 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
