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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




Ingredient Checklist


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.

  • 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.

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


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

Nutrition Facts

1/2 egg
47 calories; protein 3.4g; carbohydrates 0.8g; sugars 0.6g; fat 3.2g; saturated fat 0.9g; cholesterol 93.8mg; vitamin a iu 135.9IU; folate 11.5mcg; calcium 15.5mg; iron 0.3mg; magnesium 2.9mg; potassium 37.4mg; sodium 77.5mg.

1/2 medium-fat meat