Super Skinny Deviled Eggs

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It’s crunch time! I always gain a little winter weight. And around this time of year I start to feel a little uncomfortable in my own fat layered skin.

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I said I wasn’t going to talk about this anymore because I felt like I was becoming too superficial about my weight. But I can’t help it, it’s what I do. It’s what I think about an exorbitant amount of the time and if I write it down it makes me more accountable and keeps me from getting too bogged down in my thoughts on the matter. Which, are losing a little weight for summer so I can wear shorts and tank tops without feeling super self-conscious.

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So for the next few weeks Ben and I aren’t taking any days off. We usually take one day off a week and pretty much eat whatever we want that day. The rest of the week we stick to eating super healthy.
I won’t be posting carb, fat, and calorie laden foods for the next six (or so) weeks.
To kick off our plans I made these Super Skinny Deviled Eggs. You can eat 5 of them for around 100 calories!

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My dad challenged me awhile back to come up with a cholesterol free, fat free, whole foods version of deviled eggs. I think these are right on the money!
The jalapeños and mustard pack the flavor punch while the Greek yogurt and garbanzos give you the rich, creamy deviled egg texture.
I’m so excited for summer!!!

Super Skinny Deviled Eggs

Ingredients

  • 12 hard boiled eggs
  • 125 g. ~1/2 cup garbanzo beans-drained and rinsed
  • 2 to 3 oz. ~3 to 4 Tbsp. plain Greek yogurt (I used FAGE 0%)
  • 8 slices pickled jalapeños
  • 2 tsp. yellow mustard
  • Kosher salt and black pepper to taste
  • paprika optional

Instructions

  1. Peel the eggs.
  2. Cut in half lengthwise.
  3. Scrape out, and discard, all the yolks.
  4. If you mess up any whites in this process just toss them in your filling.
  5. Add the rest of the ingredients to the food processor and blend until almost smooth.
  6. Scrape the processor mixture into a small Ziploc.
  7. Snip off one bottom corner of the bag and pipe your whites full of the filling. Sprinkle with a little paprika, if desired. Eat!!!

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6 Comments

  1. woody says:

    Julie: I am excited about this recipe. I will make them this weekend. Healthy deviled eggs, makes life worth living.

  2. Lisa H | from My Lemony Kitchen... says:

    beautiful photos and I like your skinny version 😀
    As we are heading towards winter, I dread the cold days and fighting off hunger pangs 🙁

    1. Juliana Walters says:

      I’m sad for you that your winter’s just starting. I hate cold! I’m glad my summer is just around the corner! I hate being hungry in winter. It’s why I always gain weight! Thanks for stopping by!

  3. Julia says:

    WOW, the eggs sound really terrific and I will sure help Woody in doing the taste test this weekend.

  4. Chanatel says:

    Julie, I love this. I never thought of using yogurt instead of mayo. Have you ever used avocado instead of mayo for deviled eggs? It is amazing!

    1. I haven’t tried avocado yet but it sounds fantastic!

Comments are closed.