Frittata Deviled Eggs
The perfect light snack you won’t feel guilty about!
Servings: 2
Prep Time: 5 Minutes
Total Time: 25 Minutes
Ingredients
1 Spinach Egg White Frittata
6 Eggs
2 tbsp mayo or plain Greek Yogurt
1 tsp lemon juice
1 tsp dijon mustard
1/4 tsp salt
Paprika, for garnish
Featuring our Spinach Egg White Frittatas
Preparation
Cook Spinach Egg White Frittata according to package directions. Mash with a fork and set side.
Place eggs in a saucepan and cover with water until there is 2 inches of water above the eggs.
Heat the saucepan on high until the water comes to a boil, then reduce heat to low, cover the pot, and cook for 1 minute.
Remove the pot from heat and leave covered for 12 minutes, then rinse the eggs under cold water until completely chilled.
Crack egg shells and carefully peel.
Slice the eggs in half lengthwise. Add the yolks to the bowl with the frittata mash. Mash the yolks into the frittata until well crumbled. Add mayonnaise, vinegar, mustard, salt, and pepper, and stir until smooth.
Use a spoon or a piping bag to fill the egg whites with the yolk mixture.
Sprinkle with paprika and enjoy!