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Healthified Deviled Eggs

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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Mayonnaise and mustard add an irresistible flavour to these classic deviled eggs - perfect appetizers.
Created Oct 25, 2012
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Ingredients

  • 6 eggs
  • 3 tbsp (45 mL) fat-free mayonnaise or salad dressing
  • 1/2 tsp (2 mL) ground mustard
  • 1/8 tsp (0.5 mL) salt
  • 1/8 tsp (0.5 mL) pepper

Steps

  •  
    1
    In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
  •  
    2
    To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside.
  •  
    3
    Stir mayonnaise, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Expert Tips

  • Tip 1
    Tip: Very fresh eggs are difficult to peel. So plan ahead, purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate, cut a thin slice from the bottom of each egg white half before filling.
  • Tip 2
    Denver Deviled Eggs: Mix 1 tablespoon each finely chopped red bell pepper, green bell pepper and fully cooked ham into egg yolk mixture.
  • Tip 3
    Deviled Eggs with Olives: Omit mustard. Mix 1/4 cup finely chopped ripe or pimiento-stuffed olives and 1/4 teaspoon curry powder into egg yolk mixture.
  • Tip 4
    Zesty Deviled Eggs: Mix 1 to 2 tablespoons chopped fresh parsley and 1 teaspoon prepared horseradish into egg yolk mixture.

Nutrition Information

40 Calories, 3g Total Fat, 3g Protein, 0g Total Carbs

Nutrition Facts

Serving Size: 12 Servings (1/2 Egg Each)
Calories
40
Total Fat
3g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
105mg
Sodium
85mg
Total Carbs
0g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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