After the long Easter weekend, we all slowly wean off the sugar high that came from eating all of the candy in our siblings’ Easter baskets. The Easter bunny brings jelly beans and Cadbury eggs but leaves us in a caloric coma.

Not only do I miss the candy, but I can’t stop thinking about the deviled eggs my grandma brought to lunch on Sunday. I couldn’t help but try to prepare them myself in the campus dining centers.

Experimenting with various recipes returned eggcellent results (no apologies for extremely lame jokes), which taught me to not be so afraid of trying new things.

The typical deviled egg recipe calls for about a pound of mayo mixed with egg yolks and a few other fattening substances. The dining centers do carry these ingredients, but I like to make some substitutions that help draw down the caloric intake.

For instance, Greek yogurt can take mayo out of the equation. Salt can also be left out as there is plenty of sodium in the egg yolks. The key to a good deviled egg is to decorating it in fancy seasonings and finding complimentary flavors to top it at the end.

For most of my life, I had only been exposed to one kind of deviled egg: Dijon mustard sprinkled over with paprika. There are, according to Pinterest, over 50 ways to prepare this hors d’oeuvres. If you ask me, the blue cheese bacon is the best and luckily can be prepared at the RDC at any time.

To start, cut two hard-boiled eggs in half and empty their yolks into a small bowl. Then mix the yolks with a spoonful of plain Greek yogurt and one spoonful of blue cheese crumbles. After mixing the ingredients together well, spoon the mixture into the 4 egg whites and sprinkle with salt and pepper. So far, the deviled eggs will have the perfect combination of salty and sour components, but topping it off with crumbled bacon bits turns is what turns this dish into a masterpiece.

If blue cheese and bacon isn’t your thing, try cucumber lemon or cream cheese and mustard. The possibilities are absolutely endless and you can never go wrong with simply topping it in paprika. The best part about deviled eggs is, despite their name, they are actually quite friendly to the scale and having one or two won’t make you gain weight over the holidays.

If you want to start preparing for next Easter or if you just want to eat something different, go experiment with some hard-boiled eggs in the dining center, all in just under 500 calories.