Easy Deviled Eggs

Name: Easy Deviled Eggs
Total time: 30 min
Ingredients: 12 large eggs; ¼ cup nonfat plain Greek yogurt; ¼ cup mayonnaise; 1 tablespoon minced shallot; 2 teaspoons Dijon mustard; 1 teaspoon white-wine vinegar; ¼ teaspoon salt; ¼ teaspoon ground pepper

Rating: 2 stars

1 Rating
1 Review

This basic deviled egg recipe will please purists--no relish here! Our secret to healthy, creamy deviled eggs with fewer calories: swap half the full-fat mayo for nonfat Greek yogurt. Garnish with paprika, plain or smoked, for a pretty presentation. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen

Gallery

Ingredients

12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper

Directions

Step 1

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 the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

Advertisement
Step 2

Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, mustard, vinegar, salt and pepper and process until smooth.
Step 3

Spoon about 1 tablespoon of the filling into each egg white half.

Tips

Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size: 1/2 egg

Per Serving:

47 calories; 3.2 g total fat; 0.9 g saturated fat; 94 mg cholesterol; 78 mg sodium. 37 mg potassium; 0.8 g carbohydrates; 1 g sugar; 3.4 g protein; 136 IU vitamin a iu; 11 mcg folate; 15 mg calcium; 3 mg magnesium;

Exchanges:

1/2 medium-fat meat

Reviews (1)

Read More Reviews

1 Ratings

5 star values: 0
4 star values: 0
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Gari

04/18/2017

Very sour with dijon mustard vinegar AND greek yogurt. It didn't taste anything like traditional deviled eggs. Greek yogurt is NOT a good way to add creaminess while reducing fat. It was overpowering. I added sweet relish but it didn't help. There was nothing I could do to rehabilitate it Did someone really test this first? I'll consider a different recipe - or just make the traditional eggs and eat less. Read More

Back to Easy Deviled Eggs

All Reviews for Easy Deviled Eggs

- of Reviews

Account

More