I think my Aunt Lela would be proud of me and these Deviled Eggs.
Have one last BBQ this year and make these Easy Deviled Eggs and use Stonyfield Whole Milk Yogurt instead of mayo to cut back fat and calories.
As a kid, I looked forward to certain dishes made by certain members of my family. Let’s see I loved my Grandma Daisy’s Fried Apples, my Aunt Valerie’s Cornbread Stuffing, and my Uncle Kevin’s Collard Greens. I loved them all! But the other person in my family whose food I always looked forward to was my Aunt Lela’s Deviled Eggs! I use to think it was magic how she took the yolk out and whipped them into deliciousness. I would eat, as a kid, 4 Deviled Eggs in a given serving. Yea, they were that good! I never asked her how she made them but my mom told me how she made them and it was really quite simple. She used a little mayo, maybe some mustard, relish, a little sugar, and salt and pepper. Oh, and you can’t forget the smoked paprika to sprinkle on top. Oh yea, that was the good stuff as a kid man! She also made this fruit salad with marshmallow cream ( I think) and some other stuff that was incredible. I also always looked forward to her punch where she combined Hawaiian Punch, Sprite, and topped it off with Rainbow Sherbert. Man, those were the days! I mean those were the days where you could eat as much of this stuff as you wanted and you would never gain a single pound and didn’t have to worry about high cholesterol, diabetes, or high blood pressure.
Well my recipe for Deviled Eggs could help you with the diabetes and the high cholesterol by one simple substitution. That substitution is yogurt. Whole Milk Yogurt that is. We all know that Mayo is made with oil and eggs or simply put…fat. If you substitute the mayo with yogurt you will be eliminating a lot of that yucky fat stuff that you are putting in your body. Let see shall we:
Typically one serving size of mayo is 1 tablespoon which consists of 40 calories. My recipe causes for 1/2 cup of yogurt. So we will simply multiply 8 (there are 8 tablespoons in a 1/2 cup) by each nutritional value for mayo. This will leave you with
- 320 calories
- 40 mg cholesterol
- 840 mg sodium
- No fiber
- No protein
Now if we look at Stonyfield Whole Milk Yogurt you will find that a serving is 1 cup, which we only need half, right? SO the nutritional value leaves you with
- 85 calories
- 17.5 mg cholesterol
- 62.5 mg sodium
- 9 g. protein (BONUS!!)
- No fiber
I mean one does not compete with the other. Using Stonyfield Whole Milk Yogurt cuts the bad stuff by almost more than half! The best part of this substitution is that you don’t lose any of the flavor! I cannot taste a difference and I guarantee that you and guests won’t either. I still added the relish a little mustard, and some seasoning. If you are dying to give this a try, make them for Labor Day.
- 6 whole large eggs
- 1 tsp. yellow mustard
- ½ c. Stonyfield Whole Milk Yogurt
- 1 tbsp. Sweet Relish
- 1 dash of hot sauce
- salt and pepper to taste
- smoked paprika for sprinkling
- Bring the eggs to a boil and cook for 20-25 minutes. Pour out the hot water and add cool water and allow to cool for, at least, 15 minutes.
- Peel the shell off the eggs and rinse the eggs to ensure that all shell residue has been removed. Cut the eggs in half and in small bowl, remove the yolk. Place the egg on a serving tray and set aside.
- In the bowl with the yolk, add the mustard, yogurt, and relish. Stir until smooth. There may be some lumps in the mixture but that is okay. Add salt and pepper to taste. Pour the yolk mixture in a piping bag or Zip lock bag. Cut the tip of the bag to allow the mixture to come out with ease. Pipe the mixture in the boil eggs and sprinkle with paprika.
- NOTE: I know some people like more yolk than the rest of the ingredients. If you are one of those people, start off with ¼ cup of yogurt to see how you like the consistency and add more but no more than ½ cup if you like.