Tex Mex, & Buffalo Blue Cheese Deviled Eggs

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Dyan’s Deviled Eggs:

Base Ingredients:
6 hard boiled eggs, peeled and halved lengthwise
¼ cup plain Greek yogurt
1 T spicy brown (or Dijon) mustard
1 t each kosher salt and freshly ground black pepper

For Buffalo Blue Cheese version:
1 T hot sauce
¼ cup crumbled blue cheese
1 t onion powder
2 T finely diced celery, plus leaves for garnish

For Everything Bagel version:
1 T diced capers
¼ cup finely diced smoked salmon (lox)
1 t garlic powder
1 t each sesame & poppy seeds, plus more for garnish

For Tex Mex version:
¼ cup shredded cheddar cheese
1 small jalapeño, seeded and finely diced
1 t chili powder
1 T chopped fresh cilantro, plus more for garnish
Directions:
The best and easiest way to hard boil eggs is by placing eggs in a medium saucepan and covering with cold water. Bring to a boil, turn off the heat and cover. Allow to sit on the hot stove for 13 minutes. Remove from stove, drain, and run cold water over until cool. Peel while running under cold water. Note: eggs that are at least a week or two old will be easiest to peel.
Remove yolks from egg white halves to a medium bowl and smash with a fork. Add yogurt, mustard, salt & pepper, and stir well. Then add in the ingredients for version of your choice. Once combined, you can spoon into the egg white halves. Or, transfer yolk mixture to a zip top bag, snip a half-inch size hole in the bottom corner, and fill the whites from the bag. Garnish and enjoy!
For any eggs that don’t look perfect or any leftovers, just mash them up into egg salad. Add to a whole wheat tortilla or whole grain bread for lunch the next day.
Eggs are among the single healthiest foods available. Whole eggs (yes to yolks!) are a high-quality protein source and high in amino acids, choline, and antioxidants like lutein. Plus, they can help reduce triglycerides and improve blood cholesterol levels. On top of all that, they are super cheap, last in the fridge for weeks, and can be eaten any time of day!

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