We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs.

Source: EatingWell Magazine, November/December 1993


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chives (or scallions) and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tips: To hard-boil eggs: 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 hot water and run a constant stream of cold water over the eggs until completely cooled.

To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition Facts

44 calories; protein 3.4g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.2g; fat 2.7g; saturated fat 1g; cholesterol 94mg; vitamin a iu 155.3IU; vitamin c 0.2mg; folate 15.5mcg; calcium 19.6mg; iron 0.5mg; magnesium 3.8mg; potassium 41mg; sodium 67.2mg.

1/2 medium-fat meat