Vinegary hot sauce, such as Frank's Red Hot, gives this healthy deviled egg recipe great Buffalo-style flavor. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt.

EatingWell Test Kitchen
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, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and process until smooth.

  • Spoon about 1 tablespoon of the filling into each egg white half. Top each with a blue cheese crumble.


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

Nutrition Facts

48 calories; protein 3.5g 7% DV; carbohydrates 0.9g; exchange other carbs; dietary fiberg; sugars 0.6g; fat 3.3g 5% DV; saturated fat 1g 5% DV; cholesterol 94.1mg 31% DV; vitamin a iu 141.7IU 3% DV; vitamin c 0.5mg 1% DV; folate 11.8mcg 3% DV; calcium 17.6mg 2% DV; iron 0.3mg 2% DV; magnesium 3.1mg 1% DV; potassium 40.5mg 1% DV; sodium 97.5mg 4% DV; thiaminmg 2% DV.