- 12 eggs, hard cooked and peeled
- ¼ C mayonnaise
- ¼ C plain fat-free greek yogurt
- 1 TBSP dijon mustard
- 1 Maple Bacon Flex Flavors
- Pepper to taste
Split peeled eggs, and place cooked yolks in a small mixing bowl. Place whites onto a platter or serving tray.
To make the egg filling, add mayonnaise, greek yogurt, mustard, Flex Flavors and pepper to the egg yolks and beat well to combine. Divide filling between cooked whites and garnish as desired.
Garnish ideas: crumbled bacon, a pinch of cayenne, sprinkle of paprika, some dill pickle relish, minced chives and sliced olives are all great ways to add a little something special to your presentation.
Macros per egg (two halves): Cal 109 // Fat: 8.7 // Sat Fat: 2 // Carbs: 0.3 // Fiber: 0 // Pro: 6.8 // Sugar: 0.3