Description
A great twist on a classic deviled eggs recipe that is so simple and easy to make.
Ingredients
- 8 Hardboiled Eggs
- 3 Tablespoons Nonfat Greek Yogurt
- 1 Ripe Avocado, Peeled And Pitted
- ¼ teaspoons Paprika, Plus More For Garnishing
- Salt And Pepper, to taste
- 6 ounces, weight Canned (or Cooked) Crab Meat
Preparation
If you do not have hard boiled eggs, here is my method for making them. Place eggs in a large pot of water, with enough water to cover the eggs. Place lid on top and bring to a boil for 14 minutes. Remove the eggs from heat, use a slotted spoon and put them in a bowl. Place bowl in the refrigerator to cool for 30 minutes or until you are able to handle the eggs.
If you do have hard boiled eggs or once eggs are cool enough to handle, carefully peel each egg, cut in half lengthwise and scoop yolk into a medium size bowl, while carefully placing the egg whites on a serving dish.
Into the bowl with the egg yolks add yogurt and avocado. Mix with a fork until well incorporated. Add the paprika and season to taste with salt and pepper. Once all seasonings are to taste, mix in the cooked crab meat until well distributed.
Using a spoon or scoop, put about a tablespoon of the yolk mixture into each half of an egg white and sprinkle with a touch of paprika on top for garnish.
