Deviled eggs (Higher Protein Style)





So, here in Washington, we are all basically quarantined to our homes. Our kiddos are out of school for 6 weeks.. Yep, SIX weeks... To help try and prevent the spread of the Covid-19 virus. So, to make room for some much needed tequila sodas that I will be consuming while my amazing son is home all day with me, lol, I will be sticking to my Macros!


One of my friends posted some deviled eggs she made this morning that looked so good! So I decided, I'm stuck at home, and hungry... Let's make a more macro-friendly version of one of my favorite foods. After a few trials, I came up with what I think was a pretty amazing recipe. They aren't as pretty as normal, because I can't find my decorating tip.. My 5-year-old seems to think we share a kitchen and steals my stuff all the time.. Fun Times over here you guys.. HAHA. Maybe someday I will get a chance to make them again with the decorating tip and swap the pic out.


Now enough rambling, because I despise when I go to read a recipe and I have to scroll for dayssss to find the recipe LOL




Deviled Eggs-


Nutrition Per 1 egg half- Recipe makes 24 total

Calories: 55 / Carbohydrates: 0.5 / Fat 3.4 g / Protein 4.7 Gram


Ingredients


  • 12 eggs, Hard boiled and peeled *See below for my Instant Pot tried and true method on hard boiled eggs.

  • 1/2 cup of nonfat greek yogurt

  • 1/8 cup light mayo

  • 1 tablespoon yellow mustard

  • 1 tablspoon dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika

  • 3 cooked slices of turkey bacon

  • 1/4 cup of diced or shredded cheese



Instructions


  1. Slice hard boiled eggs in half. Lengthwise. Remove the yolks and place them in a small mixing bowl.

  2. Mash the yolk. then add all other ingredients, aside from the bacon and cheese to the mixing bowl and mix until smooth.

  3. Fill each egg white with equal amounts of the mixture.

  4. Last but not least, the best part.. Top eggs with the bacon and cheese. Or with anything you'd like!

  5. And Enjoy! Refrigerate and cover, until ready to serve.





** Instant Pot Hard Boiled Eggs**


I make these once per week to have on hand. This is by far the easiest.. and most convenient and consistent method. And for some reason, they are easier to peel.


  1. Add 2 cups of water to your instant pot (1 cup if 6 qt, 2 if 8 qt size) and set the trivet/ rack in the bottom.

  2. Place the eggs on the rack. I do 12

  3. Place the lid on and lock in place. Turn the steam release knob to the sealing position.

  4. Press the Manual button and set it for 5 minutes

  5. After the cook time is over, let the pot sit for 5 minutes before releasing the steam. Then manually release the steam by turning it to the venting position.

  6. After pressure releases (The pin in the lid drops down) immediately remove the eggs and transfer to an ice bath. I let them sit in here for about 20 minutes before peeling.




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