Hard Boiled Egg Snacks 2 Ways

It’s important to eat enough protein. Sometimes it’s difficult to get enough protein in the day without also eating a lot of fat too. We could just go around eating bacon all day, but it wouldn’t be good for digestion or heart health. I sometimes make a batch of hard boiled eggs on Sundays and then use them for higher protein snacks throughout the week. I like to come up with different ways of eating them cause plain old hard boiled eggs are pretty boring.

First up is an easy lower fat take on Deviled Eggs


  • 2 Hard Boiled Eggs
  • 2 T. 0% Fage Yogurt (or other low fat Greek style yogurt)
  • 1 t. Dijon Mustard
  • 1-2 t. Pickle Juice or Red Wine Vinegar
  • Spices to taste (I like garlic, onion and celery powder, salt and pepper)


Peel the eggs. Cut them in half carefully and place the yolks in a small ziplock bag (or in a bowl if you want to be more green and have time to wash dishes later). Add the remaining ingredients to the bag/bowl. Start with 1 t. of pickle juice or vinegar and add more if the consistency of the mixture is too dry after the next step. Squish the ingredients together until well blended. Cut the corner of the bag and use it like a pastry bag to fill the egg whites, or use a spoon to fill the eggs if you used a bowl.

Nutrition Facts:

  • Calories: 151
  • Protein: 14
  • Fat: 9.5
  • Carbs: 1.3
Non-Fat Greek Yogurt stands in for the traditional mayonnaise without adding extra fat
The ziplock bag doubles as a way to mix the ingredients and pipe the filling into the egg halves. If you are making eggs for more than one person this also works using a larger ziplock.
This day I could have used another teaspoon of pickle juice as these turned out just a tad on the dry side

The second recipe is one I like to have for breakfast when I’m not feeling like My Favorite Oatmeal


  • 1 Whole Wheat Hamburger Bun (or English muffin or Thin Type Sandwich Rounds)
  • 2 Hard Boiled Eggs
  • Mustard
  • Mild Pepper Rings or Pepperoncini
  • Salt and Pepper to taste


Toast the bun/bread in the toaster. Slice the egg using an egg slicer or carefully using a sharp knife. Place the egg slices on the toast (eat the ones that don’t fit), add mustard, peppers and a dash of salt and pepper to taste. Serve with fruit or veggies for more nutritional value.

Nutrition Facts (not including fruit):

  • Calories: 280
  • Protein: 20
  • Fat: 12
  • Carbs: 23
Mustard and pepper rings add flavor without adding calories

Leave a Reply

Your email address will not be published. Required fields are marked *