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Why do the yolks of deviled eggs get all the love? This healthy deviled eggs recipe reserves some of the seasoning to sprinkle on the usually bland whites as well.

Source: EatingWell Magazine, December 2019




Ingredient Checklist


Instructions Checklist
  • Finely grind mustard seeds, rosemary and peppercorns together in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in paprika and ginger.

  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle.

  • Carefully peel the eggs and cut each in half lengthwise. Place the yolks in a medium bowl and smash with a fork until crumbly. Add mayonnaise, olives, salt and 1 1/2 teaspoons of the spice blend. Mash and stir until smooth. Divide the yolk mixture among the whites. Just before serving, sprinkle with the remaining spice blend.


Tip: Tellicherry peppercorns are grown on India's Mount Tellicherry. They are typically larger than other black peppercorns and have citrus notes.

To make ahead: Refrigerate for up to 1 day.

Equipment: Spice grinder or mortar and pestle

Nutrition Facts

1 deviled egg
69 calories; protein 3.2g; carbohydrates 0.4g; dietary fiber 0.1g; sugars 0.1g; fat 5.9g; saturated fat 1.3g; cholesterol 94.9mg; vitamin a iu 159.1IU; vitamin c 0.1mg; folate 12.1mcg; calcium 16.6mg; iron 0.5mg; magnesium 3.2mg; potassium 36.2mg; sodium 109.9mg.

1 fat, 1/2 medium-fat protein