When it comes to bringing an appetizer to a party, I know I can never go wrong with deviled eggs. The last time I brought a
double batch of them to a party (48 servings!), people started rushing me…but not to say “Hi,” give hugs and kisses, etc.
Instead it was more like a stampede with exclamations of “Oh my god, you made deviled eggs!” People were grabbing the little
puppies straight off the platter—it was clean 15 minutes later.
Popular as these two-bite appetizers are, they’re not typically healthy. Classic deviled-egg recipes are loaded with fat and
calories. Our healthier version of deviled eggs has about two-thirds of the calories of a classic recipe, half the total fat
and about 25% less cholesterol and sodium.
EatingWell Deviled Eggs
- 34 calories
- 2 grams fat
- 1 gram saturated fat
- 71 mg cholesterol
- 85 mg sodium
Classic Deviled Eggs
- 58 calories
- 4 grams fat
- 1 gram saturated fat
- 94 mg cholesterol
- 115 mg sodium
Although making deviled eggs is pretty straightforward, it is definitely possible to mess them up. Even though I’m the food
editor of EatingWell Magazine, there are times I’ve added too much salt by accident. Other mistakes: way too much mustard or
no mustard at all or (gag) broken eggshell in the filling. When done right, they’re smooth and creamy and the filling has the
perfect balance of tangy and salty flavors. But if you follow these rules for making perfect deviled eggs it’s not hard to
make them delicious and healthier too. How? Here are my 6 simple secrets for perfect, velvety deviled eggs.
Don’t go for the freshest eggs you can find. I know that sounds odd, and for most
applications the fresher the better. But in this case, you don’t want to use eggs straight from the farm, as they’re harder
to peel and you’ll end up losing half the whites in the process.
Don’t overcook the eggs. My mom always said put them in water and boil for 12 minutes at a
hard boil. Now I know gentler is better so that the yolks get just set, but not overcooked. Place the eggs in a saucepan
filled with cool water. Bring the water to a boil, then reduce to a gentle simmer and cook for 10 minutes.
Peel like a pro. After you boil the eggs, run them under a little cold water so that they’re
cool enough to handle. Then crack them all over and put them in cold water to finish cooling. This makes them easier to
Use two-thirds of the yolks. (The yolks have most of the calories and fat in eggs. One yolk
has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.) Instead, use nonfat cottage
cheese to stand in for some of the yolks—it keeps the filling velvety and rich while reducing some of the fat.
Instead of regular mayo choose low-fat. It has 15 calories per tablespoon and 1 gram of fat.
It really is a miracle in creating a velvety filling.
When it comes to a classic-tasting deviled egg, you must use yellow mustard. It has the
right acidity and saltiness that adds a special punch. (If you’re a mustard snob, you can do a blend of a more high-brow
mustard with a little yellow mustard.)
Most of all, have fun! You don’t have to go just straight up and put mustard, mayo and paprika in your filling. Think of fun
mix-ins like anchovies, olives, sun-dried tomatoes, chives, cilantro or Tabasco. Or even try stuffing them with guacamole.
And don’t forget this important food-safety tip: don’t leave deviled eggs out longer than a couple hours. (If your parties
are anything like mine, your guests will eat them much faster than that anyway!)
Get the Recipe: EatingWell Deviled Eggs
Active time: 20 minutes | Total: 20 minutes | To make ahead: Cover and refrigerate for up to 1 day.
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping
the filling velvety and rich while reducing some of the fat. No one will know the difference.
12 large hard-boiled eggs (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the
remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Makes 24 servings.
Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 85 mg
sodium; 31 mg potassium.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high
heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the
eggs with ice-cold water. Let stand until cool enough to handle before peeling.
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