Deviled eggs have long been the anchor of Easter tables and church picnics, but their stock is rising. You're more likely to see these stuffed eggs at fancy cocktail hours and featured on brunch menus from barbecue joints to elegant cafés. Horseradish adds a zing of spice and flavor to the yolk mixture, warming the mouth with each bite. It'll keep guests reaching for more. Plus, a two-piece serving is only 100 calories.
12 hard-cooked large eggs
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons canola mayonnaise
2 tablespoons chopped chives
2 tablespoons prepared horseradish
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
4 cooked, crumbled bacon slices
Est. added sugars 0g
How to Make It
Cut hard-cooked eggs in half. Place yolks in a bowl; add yogurt, mayonnaise, chives, horseradish, pepper, and salt. Mash until smooth; stir in bacon. Spoon into egg whites.
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