Deviled Eggs Three Ways

Deviled Eggs Three Ways

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From: Diabetic Living Magazine

For your next batch of Deviled eggs, choose between a BLT topping, Southwest topping and cucumber dill topping. Better yet, try all three!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 hard-cooked eggs, peeled
  • 3 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon light mayonnaise
  • 2 teaspoons Dijon-style mustard
  • ½ teaspoon white wine vinegar
  • ⅛ teaspoon cayenne pepper
  • Desired Toppings


  • Prep

  • Ready In

  1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a small bowl mash egg yolks with a fork. Stir in the next five ingredients (through cayenne pepper).
  2. Fill a heavy resealable plastic bag with yolk mixture; snip off one corner of the bag. Pipe yolk mixture into egg white halves. Cover and chill up to 24 hours.
  3. Add desired toppings (see Variations). If desired, cover and chill until ready to serve.
  • Variations:
  • BLT Topping: Top stuffed eggs with 2 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled; 6 grape tomatoes, halved; and 2 tsp. snipped fresh chives.
  • Southwest Topping: Top stuffed eggs with 2 Tbsp. drained fresh salsa, 12 slices fresh jalapeño chile pepper and 12 fresh cilantro leaves, torn.
  • Cucumber-Dill Topping: Top stuffed eggs with 1 Tbsp. finely chopped cucumber, 1½ tsp. drained capers and 12 very small sprigs fresh dill.

Nutrition information

  • Serving size: 2 deviled egg halves
  • Per serving: 90 calories; 6 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 7 g protein; 22 mcg folate; 188 mg cholesterol; 1 g sugars; 280 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 1 mg iron; 119 mg sodium; 65 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat protein

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