This lighter version of the deviled eggs we all know and love makes for a perfect appetizer or side dish. Different spices and condiments can be added to the filling, however we keep ours on the simpler side.

STEP ONE – Preparations

1. Get out a medium pot.
2. Get out a small mixing bowl and a small serving platter.

STEP TWO – Cook the Eggs

Ingredients:

5 large eggs

Instructions:

1. In the medium pot, cover the eggs with cold water and set to high heat.
2. Once boiling, remove the pot from heat and cover for 18 minutes.
3. Remove the lid, place the pot in the sink, and run cold water over the eggs.
4. Let the eggs cool for a few minutes.

STEP THREE – Make the Filling and Assemble

Ingredients:

1 tablespoon mayonnaise
1 tablespoon sour cream
½ teaspoon fine sea salt
Paprika

Instructions:

1. Gently tap the eggs along the inside of the kitchen sink.
2. With cold water running, slowly peel off the shells.
3. Cut the eggs in half lengthwise, scoop out the yolks, and place in the small mixing bowl.
4. Set the whites aside.
5. Add the mayonnaise, sour cream, and salt to the yolks and mash with the back of a fork until smooth and creamy.
6. Divide the filling between the whites.
7. Top the deviled eggs with a sprinkle of paprika and arrange on the serving platter.

Recommended Serving Size: 2 eggs

Exchanges: 1 protein, 1 fat