Skinny Wasabi Deviled Eggs

Easter is coming up and the first thing that comes to mind is all the beautifully decorated Easter eggs and all the fun memories making and then hunting for them!  Looking for an idea on what to do with all those hard-boiled eggs after all the fun?  I’ve got a delicious, metabolism boosting deviled eggs recipe here that’ll be great as an appetizer for your Easter party or as a snack for later.  

 
This easy skinny twists to the classic deviled eggs recipe will make a perfect appetizer for your Easter party!  No mayo is used yet this spicy wasabi deviled egg is still rich and creamy.  Includes step-by-step instructions on how to make this recipe using the Ninja Master Prep tool for a simple, fast, and perfect creamy consistency.
 

Hard-boiled eggs make for a nutritious low-carb snack when you are watching your weight.  Upgrading them into deviled eggs makes for a perfect snack to look forward to!  The creamy texture of the egg yolk automatically makes it a more decadent snack in my mind.  

Skinny Twists to the Classic Deviled Eggs Recipe

The classic deviled eggs recipe uses mayonnaise to achieve the creamy yolk texture but most commercially made mayonnaise are not exactly on the healthy side.  Luckily, fat-free Greek yogurt makes for a healthy creamy substitute without sacrificing the taste!  Not only are you cutting out the fat, but you are also adding protein, calcium, and probiotics. 

For my deviled eggs recipe, I like to add wasabi to give it an extra kick in flavor and a fusion flair!  Wasabi has many health benefits and is known for its anti-microbial, anti-inflammatory and anti-cancer properties.  It packs a heat that can boost your metabolism to help you lose weight.

To make a dozen of these deviled eggs, start by hard boiling 6 eggs.  Cut the peeled eggs in half, lengthwise.  Remove the yolks from the egg whites.

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You can hand mash the yolks with the back of a fork in a bowl until there are no large lumps, then combine and stir the Greek yogurt, mustard, salt, black pepper, and wasabi until smooth.  This is what I used to do and this approach takes a bit of time and the yolk mixture doesn’t always come out silky smooth in the end.   

After I became a busy mom to twins, I realized that I needed to keep my hands-on prep time in the kitchen to a minimum.  I had originally purchased the Ninja Master Prep Professional toolset to make pureed food for my twins.  It worked wonders for pureeing their meals.  

It turned out to be an even more amazing tool to efficiently cut down on meal prep time, whether it’s for chopping garlic and onions, or in this case, mixing the deviled eggs ingredients to a perfect creamy consistency!

Deviled-eggs-recipe-ingredients-display

Simply add all yolk mixture ingredients into the Ninja chopper bowl and press the Ninja to pulse until the mixture is well combined.   
 

And look at this smooth creamy consistency!

I usually transfer the egg yolk mixture to a plastic food storage bag.  Cut one of the bottom corners off of the bag, then squeeze the filling through the hole (just like a piping bag).  I think it’s easier and looks nicer this way.  Alternatively, you could also use a spoon to scoop the yolk mixture to fill the egg whites.

Skinny Wasabi Deviled Eggs

skinny-wasabi-deviled-eggs

INGREDIENTS

  • 6 hard boiled eggs, peeled and cut lengthwise     
  • 1/4 cup nonfat plain yogurt
  • 2 teaspoons Dijon mustard 
  • 3/4 teaspoons wasabi paste
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt
  • Sprinkles of Paprika

INSTRUCTIONS

  1. Place the eggs in a large pot. Add enough water to the pot to completely cover the eggs. Bring the water to a boil. Boil the eggs for 10 minutes.
  2. Remove the eggs from the pot into a bowl filled with ice and water.  Let the eggs rest for 10 minutes.
  3. Peel the shell from the eggs. Cut the eggs in half, lengthwise.  Remove the yolks from the egg whites.
  4. a)Mix by hand: Add the yolks to a small bowl. Mash the yolks with the back of a fork until there are no large lumps. Add the Greek yogurt, mustard, salt, black pepper and wasabi to the bowl. Stir until well combined and smooth. b)Mix by Ninja Master Prep: add the yolks to the Ninja chopper bowl.  Add the Greek yogurt, mustard, salt, black pepper and wasabi to the bowl and pulse until well combined.
  5. Transfer the filling to a small plastic food storage bag. Snip one of the corners off of the bag. Squeeze the filling through hole into the egg whites. Alternatively, spoon the filling into the egg whites.
     

All in all, it took less than 10 minutes to make these (excluding the time for hard boiling the eggs) with the Ninja Master Prep.  The clean up is super quick as well, as the blades and the bowl come apart for an easy rinse.

This Skinny Wasabi Deviled Eggs is an easy party appetizer and crowd pleaser, and makes for a delicious low-carb and high-protein snack that is sure to satisfy your hunger!

 

What's in your favorite deviled eggs recipes?

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