Lightened Up Cajun Spice Deviled Eggs
A Louisiana twist on the traditional Deviled Eggs. Packed with protein and flavor!
Servings 12 servings
Ingredients
- 6 Hard boiled eggs
- 1 TBL Dijon Mustard
- 1/4 cup Nonfat Plain Green Yogurt
- 1/4 cup Mayonnaise Can sub light mayo if desired.
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 tsp Cajun Seasoning (I use Tony Chachere's)
- Garnish Pinch of additional Cajun seasoning & chopped chives
Instructions
- Peel hard-boiled eggs, then cut in half lengthwise, removing yolks. Place egg white halves on a serving plate: set aside.
- Place yolks in a food processor or medium bowl. Add mustard, Greek Yogurt, Mayo, and seasonings to yolks. Pulse or mash with a fork until combined and smooth.
- Add yolk mixture to a piping bag or large plastic zipper bag with the corner snipped. Fill egg white halves with yolk mixture.
- Sprinkle with additional Cajun seasoning and garnish with a few chives. Refrigerate until ready to serve.