-
-
Add this recipe to your binder
This recipe is in your binder
-
Pickle devilled eggs recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
If you fancy elevating your protein snacks, try prepping this modern twist on devilled eggs, filled with Greek yogurt instead of mayonnaise. They'll keep in the fridge for a few days, so you'll always have a healthy snack to hand, whatever time of day! See method
Ingredients
- 6 eggs
- 14 mini cornichons, 2 finely chopped
- 3 tbsp Tesco Finest 0% fat Greek yogurt
- 15g fresh dill, finely chopped
- ½ tsp smoked paprika
- hot sauce, to serve (optional)
High in protein, which supports the maintenance of muscle mass
Each serving contains
-
Energy
175kj
42kcal
2%
-
Fat
3g
4%
-
Saturates
1g
4%
-
Sugars
0g
0%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 0.3g
Protein 4.2g
Fibre 0.1g
Method
- Cook the eggs in a pan of boiling water for 10 mins. Drain, then run under cold water until cool enough to handle.
- Put 2 finely chopped mini cornichons in a bowl with the Greek yogurt and 10g fresh dill. Peel and halve the eggs. Put the yolks in the yogurt bowl and mix with a fork until creamy. Season with ¼ tsp smoked paprika.
- Spoon the yolk mixture back into the egg halves, top each half with a mini cornichon, sprinkle over the remaining ¼ tsp paprika and 5g dill. Serve with hot sauce, if you like. Cover and keep in the fridge for up to 3 days.
See more Healthy recipes