Once the eggs are peeled, slice the eggs in half lengthwise and pop out the yolks. The yolks are golden globes of protein and flavor, but they also contain all of the egg’s fat. To make my deviled eggs a little less devilish, I take three of the halved yolks and pop them into the fridge for another use, like on a salad, crumbled in a breakfast burrito or grated over smoked salmon. By slightly reducing the number of egg yolks in the filling, I cut 1 gram of fat — and none of the rich flavor — from each deviled egg.
Take the remaining yolks and mix them with fat-free Greek yogurt instead of fat-full mayonnaise. The swap won’t make a significant difference in taste or texture, I promise. Then play with your seasonings. Here, I suggest tangy Dijon mustard, accompanied by the flavor-rounding notes of garlic and onion powder. Feel free to get fancy by adding your own touches, like a squeeze of Sriracha, a dollop of harissa or a tablespoon of freshly chopped basil. Then spoon or pipe the filling back into the egg whites and enjoy your essentially delicious protein.