Classic Deviled Eggs

Classic Deviled Eggs

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From: EatingWell Magazine, May/June 2015

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 12 large eggs
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon minced shallot
  • 1 tablespoon dill relish or sweet pickle relish
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon paprika

Preparation

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  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.
  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, relish, mustard, vinegar, salt and pepper and process until smooth.
  3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with paprika.
  • Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: ½ egg
  • Per serving: 47 calories; 3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 11 mcg folate; 94 mg cholesterol; 1 g sugars; 0 g added sugars; 150 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 83 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ medium-fat meat

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