Classic Deviled Eggs

This old school appetizer is making a comeback in a big way and popping up on menus all over. Make yourself for a lightened up protein-packed version.

INGREDIENTS (serves 6):

  • 6 hardboiled eggs, cooled and peeled
  • ½ cup plain 0% Fat Greek yogurt
  • 2 Tbsp pickle juice
  • 1 tsp ground mustard (powder)
  • 1/8 tsp celery salt
  • ¼ tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • paprika, to taste

    1. Halve peeled, hardboiled eggs vertically.  
    2. Scoop out the yolks and set egg whites aside. Place yolks of 4 eggs in bowl, discard remaining two yolks. 
    3. Mix remaining ingredients except paprika in bowl with the yolks. Add additional Greek yogurt to make the filling creamier or, for a thicker filling, use only ¼ cup yogurt. 
    4. Add additional salt and pepper, to taste and mix filling until smooth. Scoop 1 Tbsp of egg yolk mixture into egg white halves.
    5. Sprinkle with paprika as garnish.

    Serves 6, 2 deviled eggs per serving – This is a Step 1 Approved Recipe


    • FOR JOURNALING ON THE F-FACTOR DIET: 1g carbohydrate, 0g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 86 calories, 8g protein, 2g carb, 0g fiber, 2g net carb, 1g sugar, 5g fat, 2g sat fat, 221mg



    • FOR JOURNALING ON THE F-FACTOR DIET: 0g carbohydrate, 0g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 43 calories, 4g protein, 1g carb, 0g fiber, 1g net carb, 0g sugar, 2g fat, 1g sat fat, 110mg