SLIMher's VERSION OF DEVILED EGGS - Tasty Thursday

Let's go easy today with this easy evening recipe filed up with good proteins and fat.

You were a lot to celebrate Easter last WE... So let's stay in that theme with my SLIMher's version of Deviled Eggs.

Make 3 servings (have 2 half each)

Perfect for a starter on M5 Combine with a Salad or a Soup.

Or a good M3 on the side of the Mixed Salad.

Ingredients

• 1/2 dozen eggs (previously boiled)

• 1 can of tuna in brine

• 2 teaspoons dijon mustard

• 1/3 cup greek yogurt (replaced from the original version with Mayonnaise)

• 1 Tbsp minced shallot or onion

• 1/4 teaspoon Tabasco sauce

• 1tsp of Curry Powder

• Salt and pepper

• Dash of Paprika on the top

Directions:

- Hard boil or steam the eggs: (See how to make hard boiled eggs below.) Fill up a large saucepan half-way with cold water and gently add the eggs. Cover the eggs with at least an inch of water, preferably two inches. Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes.

- Peel eggs, cut in half, remove yolks. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

- Mash yolks with mustard, greek yogurt, onion, Tabasco, curry powder, salt, pepper, and the tuna all together.

- Simply use a spoon to put the egg yolk/tuna mixture into the egg white halves. Sprinkle with paprika.

Note: If you get the chance of having a good riped Avocado. Cut it in half and stuff each side with the egg york/tuna mixture!!! Even better taste!

To Know everything about how to cook it perfectly follow the link below:

Source: http://www.pillsbury.com/everyday-eats/breakfast-brunch/how-to-boil-eggs?crlt.pid=camp.TbjTZhOhyrqU

#tastythursday