Deviled Protein Eggs
A stunning ring of stuffed egg white halves with creamy urda filling and seeds on a yellow plate — 32g protein at only 165 calories
Ten egg white halves arranged in a circle, each stuffed with a fluffy urda-yogurt filling seasoned with mustard and garlic. Mixed seeds on top for texture.
📊Nutrition
Per serving
🧾Ingredients
Pure Protein Base
- 5Large eggs, hard-boiledBoiled, halved, yolks completely removed — 10 perfect zero-fat protein boats
Lean "Fat Trap" Fix Filling
- 70gFat-free urda or 0% cottage cheeseFat-free version gives the creamy mound without unnecessary saturated fat
- 1 tbspPlain non-fat (0%) Greek yogurtMakes the filling fluffy and smooth while adding extra protein
- a tiny dropYellow mustardClassic savory deviled egg flavor
- a pinch eachSea salt and garlic powder
Controlled Crunch
- 1 tspMixed seeds (pumpkin, sunflower, flax)Carefully place 3-4 seeds per egg half for visual impact without dumping 6+ grams of fat
👨🍳Method
Prep the Boats
12 minHard-boil your 5 eggs. Peel them, slice them cleanly in half lengthwise, and pop out the yolks completely. Rinse the whites gently so they are perfectly clean.
Whip the Protein Filling
2 minIn a small bowl, vigorously mash your fat-free urda, 0% Greek yogurt, a tiny drop of mustard, salt, and garlic powder until it forms a thick, smooth, creamy paste.
The Cafe Plating
1 minArrange your 10 empty egg white halves in a perfect, tight circle around the edge of a bright yellow plate for that stunning color contrast.
Stuff the Eggs
2 minUsing a small spoon or piping bag, generously divide your creamy urda filling among the 10 egg white halves, creating a textured mound on each one.
The Visual Garnish
2 minTake your single teaspoon of mixed seeds and carefully press just 3 to 4 seeds directly into the filling of each half. Make sure to include at least one green pumpkin seed per egg for the rustic cafe visual.
Serve
0 minEnjoy this massive, visually beautiful platter of pure, fat-burning protein!