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.

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

1/2 egg
48 calories; protein 3.5g; carbohydrates 0.9g; sugars 0.6g; fat 3.3g; saturated fat 1g; cholesterol 94.1mg; vitamin a iu 141.7IU; vitamin c 0.5mg; folate 11.8mcg; calcium 17.6mg; iron 0.3mg; magnesium 3.1mg; potassium 40.5mg; sodium 97.5mg.

1/2 medium-fat meat