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Healthy Deviled Eggs

Deviled eggs have always been a favorite of mine at parties, but I am not a fan of the fact that they’re usually drowning in mayo, so I set out to make a healthier but still tasty version. Introducing: Healthy Deviled Eggs! It will be our little secret that they’re healthy – you won’t know the difference!

healthy deviled eggs



Healthy Deviled Eggs

Ingredients:

  • 6 hard boiled eggs, peeled and cut lengthwise
  • 1/4 C plain Greek yogurt
  • 2 tsp dijon mustard
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • paprika to garnish

Instructions:

First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.

Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.

Once they’ve cooled, peel them and cut them lengthwise.

Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together. If you would like the mixture to be smooth, use a blender.

Once it is mostly uniform, add the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy! :)

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Comments

  1. 3

    CAN’T WAIT TO MAKE THE HEALTHY DEVILED EGGS…THX

    SON AND I WERE SALIVATING AT THE PIC…LOL

  2. 4

    I’ve used non fat yogurt on top of baked potatoes and someone I know made little puff pastries using yogurt rather than butter — this deviled egg recipe looks great. I may use non fat yogurt, especially the Greek kind (my favorite) instead of mayo in tuna salad.

  3. 5

    I always put the mayo in last when making my Mom’s deviled eggs. That way I don’t over do it. For our family recipe we use Mt. Olive Sweet Cube Pickle, the juices from that give you a nice vinegar twist. Then mom insist it has to be yellow mustard…. partly for the flavor and partly for the color. Salt & Pepper. Then the mayo. I have used fat free and low fat mayo so I will have to try using yogurt next time.

    What I have always wondered…. have you heard of omelets in a bag? Where you put all the fixings and egg mixture into a freezer ziploc bag and then put it in boiling water. It’s a camping/tailgating breakfast trick. I was thinking about taking egg beaters and cooking some like that and then mashing it up instead of egg yolks. I just haven’t had a chance to do that yet. My husband loves deviled eggs but it’s the cholesterol that I need to control. So I’m thinking this might be a way to get rid of the bad yolk and keep the deviled egg. I hope that makes sense what I suggested.

    • 6

      Hey Tammy! I haven’t heard of omelets in a bag… interesting idea! Give it a try and let me know how it works :)

    • 7

      Tammy, my husband also has high cholesterol. We have used the “fake eggs” in the omelets in a bag. It works just fine. You don’t get that real “sturdy” formation. But it all tastes the same to use. The omelets are a bit softer than if you cooked them in a skillet or flat top. Perhaps boiling them longer might help, but as long as they are cooked through and taste good it all that matters.

    • 8

      Bev, I have tried mashing up chic peas and adding some spices, like salt, pepper, garlic powder, loosen it up with a little yogurt. makes a tasty stuffing for your eggs.

  4. 9

    So, how many calories are in 1 deviled egg with your recipe?

    • 10

      I’m sorry – I don’t know! Being in grad school I just don’t have time to calculate the nutritional stats for my recipes. If you have time to calculate it, let me know and I’ll add it into the post! :)

    • 11
      mcmgrad89 says:

      Using SparkPeople Calorie Calculator: 84 calories, 5.4g fat, 1.1g carbohydrate, 7.2g protein

  5. 12
    Heather says:

    Those look good! I’ve made them the same way, but with curry instead of the mustard and I top them with a little bit of Mango Chutney! I’ll have to try these soon!

  6. 13

    My friend makes the most awesome deviled eggs – she uses hummus.

  7. 15

    Could you use soy yogurt instead? I am a lactard :)

  8. 17

    So excited to try this! I love deviled eggs!

  9. 18
    Carla Meredith says:

    Hi Anne,
    Love your recipes. I added snipped chives to the Deviled Eggs. Great color and a mild onion flavor.

  10. 19

    Sounds great! If you put the yolks in a Baggie, smash them and then add the remaining ingredients , clip the corner of the Baggie and pipe into whites, it works great with just a bit of clean up.

  11. 21

    Where can I find the nutritional value for these?

  12. 23

    Nutrition Facts

    Healthy Deviled Eggs: 6 Servings

    Amount Per Serving:
    Calories 79.6
    Total Fat 4.0 g
    Saturated Fat 1.5 g
    Polyunsaturated Fat 0.0 g
    Monounsaturated Fat 0.0 g
    Cholesterol 190.0 mg
    Sodium 247.2 mg
    Potassium 14.2 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 6.8 g

    Vitamin A 6.6 %
    Vitamin B-12 0.8 %
    Vitamin B-6 0.2 %
    Vitamin C 0.1 %
    Vitamin D 0.0 %
    Vitamin E 0.0 %
    Calcium 3.1 %
    Copper 0.0 %
    Folate 0.0 %
    Iron 4.1 %
    Magnesium 0.3 %
    Manganese 0.0 %
    Niacin 0.0 %
    Pantothenic Acid 0.5 %
    Phosphorus 1.1 %
    Riboflavin 1.2 %
    Selenium 0.0 %
    Thiamin 0.4 %
    Zinc 0.0 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  13. 24

    Ok, so I tried this recipe and it definitely did not taste like the regular recipe with mayo. I think the statement that you won’t be able to tell the difference is misleading. I ended up throwing out the egg yolk mixture because I didn’t care for the taste at all. Glad there’s a healthier alternative for those who like the Greek yogurt but it wasn’t for me.

  14. 26

    These are DELISH!! I added a splash of dill pickle juice in mine.. Something I think my grandma taught me to do. I took them to work and my coworker who doesn’t like deviled eggs LOVED them! She told me the other day she was craving them! I am making them again tonight :)

    I also use plain Greek yogurt as a sour cream substitute whenever I make tacos or nachos!

  15. 28

    I added a little sautéd broccoli (~1/3 cup) and a 1/2 tablespoon of pesto and 1/2 teaspoon of hot sauce. They’re amazing! Thanks for proving I could do this with yogurt!

  16. 29

    These were great, my usually picky extended family scarfed them down. They couldn’t tell they were healthy! Thanks for the great recipe! :)

  17. 31
    emjayay says:

    Like shelly said, no, these will NOT be the same as the regular mayo kind. Because of the mustard and yolks, people scarfing them down might not notice. In a side by side comparison they certainly would.

    But not wanting to put all the calories and fat on a lot of things I use nonfat Mayo. Not the same, but worth the sacrifice. I have made deviled eggs with it also. Nonfat Greek yogurt would be similar. Thick, smooth, white, a little tang.

    There are many variations possible with deviled eggs, as a few people suggested. When I didn’t have paprika, I used chile powder for a similar look, and also I knew the taste would work. Red pepper, salt, cumin, etc. It was fine. Another simple variation is putting some curry powder in the mixture. The chives idea above is another. It’s eggs. Whatever makes any sense will work. What the heck, bacon bits or whatever.

    It’s too bad that someone writing about what is supposed to be healthier food, (and substituting Greek yogurt for mayo obviously is healthier and lower calorie without further calculations) is just FAR TOO BUSY to spend a few minutes figuring out the actual nutrition numbers. Thanks to those who weren’t FAR TOO BUSY to spend the few minutes! One might think that with that Miles Per Hour in Nutrition that wouldn’t be all that hard.

    • 32
      emjayay says:

      Oh (no edit feature) I meant to mention that the pesto suggestion above sounds like another good one.

    • 33

      The reason I don’t share nutrition information for my recipes is not, as you assume, because I am lazy, but because I am anti calorie counting. I work with clients using an intuitive eating approach, so sharing calorie counts isn’t part of what I preach.

    • 34
      Kathleen says:

      She’s sharing a recipe for free. You shouldn’t criticize her for not doing more, for not doing what YOU THINK she should be doing with her time.
      Nutrition facts were posted back in January by someone who cared, and the info was shared for free.
      What more do you want? A free recipe, free nutrition facts. Seems to me it’s all good yet you found a way to complain.

    • 35

      I was just surfing for a healthy alternative for our 4th of July BBQ and this sounds great…what I don’t understand is why emjayay has to be so mean – this is FOOD not a discussion on politics or religion. Maybe your blood sugar was a little low :) Have some wine and relax!

  18. 36
    joy clark says:

    This does cut out the fat from the mayo, but I have to watch cholesterol, so I was hoping the yolks weren’t used.

  19. 38
    ruffian says:

    In my opinion, you left out one of the essential ingredients in a deviled egg…vinegar (white, or apple cider will work), and it’s not even “unhealthy”!

  20. 40

    I just made these and I’m in love! Thanks for such a tasty and satisfying snack! I will definitely make these again. I added a little crushed red pepper to mine for a but of a kick, too :)

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