We love the taste of dill relish in the filling of this deviled egg recipe, but if you like a sweeter deviled egg‚ opt for sweet relish instead. Our secret to healthy, creamy deviled eggs with fewer calories is to swap out half the full-fat mayo for nonfat Greek yogurt.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.

Tips

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

Nutrition Facts

48 calories; protein 3.4g 7% DV; carbohydrates 1g; dietary fiberg; sugars 0.8g; fat 3.2g 5% DV; saturated fat 0.9g 5% DV; cholesterol 93.8mg 31% DV; vitamin a iu 149.6IU 3% DV; vitamin cmg; folate 11.5mcg 3% DV; calcium 15.5mg 2% DV; iron 0.3mg 2% DV; magnesium 3mg 1% DV; potassium 37.8mg 1% DV; sodium 82.7mg 3% DV; thiaminmg 2% DV.