Made with Greek yogurt, this take on the classic appetizer is lower in fat and higher in protein, says Laura Rege, a New York City-based recipe developer.
It’s blended with vitamin C-rich roasted red peppers to create an orange hue. Inky activated charcoal powder is thought to improve digestion.
Ingredients
Directions
Step 1
In a medium saucepan, cover eggs with cold water. Bring to a boil. Then remove from heat, cover, and let stand for 10 minutes. Drain and rinse eggs under cold water until cool.
Step 2
Peel the eggs and cut in half lengthwise. Remove the yolks and transfer whites to a serving platter.
Step 3
In a food processor, add the yolks, red pepper, mayonnaise, yogurt, mustard, vinegar, and paprika. Season with salt. Pulse until smooth.
Step 4
Mound yolk mixture in each egg-white half. Cover and refrigerate until ready to serve. Sprinkle with activated charcoal before serving.