Ingredients
for 12 servings
- 12 eggs
-
3 tablespoons nonfat greek yogurt -
2 tablespoons relish -
1 tablespoon mustard -
1 tablespoon hot sauce - salt, to taste
- pepper, to taste
- paprika, to serve
- fresh parsley, chopped, to serve
- nonstick vegetable oil cooking spray
Special Equipment
- aluminum foil
Nutrition Info
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Calories
96
-
Fat
6g
-
Carbs
1g
-
Fiber
0g
-
Sugar
1g
-
Protein
8g
Estimated values based on one serving size.
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Preparation
- Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
- Preheat oven to 300°F (150°C).
- Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
- Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don’t turn brown).
- Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn’t touch any of the eggs.
- Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
- Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
- Remove foil and muffin tin from baking dish and let cool.
- With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
- In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
- Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
- Enjoy!
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Tips
-
demzeo
This recipe’s a little testy but tasty. Here’s a few tips: don’t be afraid to mix up the egg whites to break up a bit of the membrane that can make pouring a struggle—also, pour from a measuring cup; it’s much easier that way. Also, if you can find or have them, try using silicone mini muffin pans. That way, you can pop out those lil suckers super easily.
2018-07-04T20:53:44Z Helpful (13) -
sweet_lover
These actually worked really well. It’s really important (to not make the mistake I made :p) and spray the muffin tin because the egg whites will have trouble getting out otherwise,
2018-07-20T01:18:51Z Helpful (12) -
Kathryn Schiml
I did not put boiling water in the pan I just put in water and it came out just fine .
2018-07-08T16:42:01Z Helpful (4) -
pharm55
Had to cook for an extra 3 minutes to get the whites to cook fully. Cooked to 160 degrees F.
2019-01-21T00:52:00Z Helpful (2)
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