CARBS 10% / PROTEIN 40% / FATS 50%

Deviled almond eggs

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Eggs chicken whole - 2 large
Yogurt greek plain 0% fat - 113ml
Spring onions - 15g
Almonds - 9 almonds
Mustard smooth - 2.5tsp
Chives fresh - 1g
Paprika - 0.5tsp


  1. Place eggs in a saucepan and cover with cold water, bring to the boil, remove from the heat and leave to sit for 10 minutes.
  2. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, break up the yolks and mix with yoghurt, mustard, spring onions and half of the almonds, chopped up.
  3. Spoon mixture or pipe into egg whites. Garnish with paprika, freshly cut chives and remainder of almonds, whole. Chill until ready to serve.