Vegetarian

Beth's Angelic Deviled Eggs takes 15 minutes to prepare.

Beth's Angelic Deviled Eggs takes 10 minutes to cook.

Beth's Angelic Deviled Eggs makes 6 servings.

The ingredients for Beth's Angelic Deviled Eggs are:

6 hard boiled eggs
3 tbsp low-fat plain yogurt
1 tbsp dijon mustard
2 garlic cloves, finely crushed
1/2 tsp no-salt seasoning, like Mrs. Dash
1/2 tsp black pepper
1 tsp finely diced and mashed onion
1 tsp paprika

Here is how you make Beth's Angelic Deviled Eggs:

Cut hard-boiled eggs in half length-wise. Scoop out yolks and mash yolks well in bowl with fork, getting out all lumps.Place egg white halves on plate with indentation facing up.Add all remaining ingredients to mashed egg yolks except paprika and mix well. If yolk mixture is too heavy at this point, you may add more yogurt until it is the desired consistency. *Make sure you drain any liquid off the top of the yogurt when you open it before measuring it out.*Fill egg white indentations with yolk mixture, making small mounds.Sprinkle each egg yolk mound with paprika.Serve and enjoy!Makes six (6) servingsNumber of Servings: 6Recipe submitted by SparkPeople user BETHPROVERBS31.

The nutritional information for Beth's Angelic Deviled Eggs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 88.0

• Total Fat: 5.5 g
• Cholesterol: 212.5 mg
• Sodium: 127.8 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.2 g
• Protein: 6.8 g

The dietary needs meet for Beth's Angelic Deviled Eggs is Low Carb