Healthier Deviled Eggs Recipe

By Laura Dolson | Updated May 30, 2018
deviled eggs
Hillary Kladke/Getty Images

Nutrition Highlights (per serving)

Calories 92
Fat 7g
Carbs 1g
Protein 6g
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Nutrition Facts
Servings: 12 (2 halves each)
Amount per serving  
Calories 92
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 185mg 62%
Sodium 334mg 15%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 1g Added Sugars 2%
Protein 6g  
Vitamin D 1mcg 5%
Calcium 30mg 2%
Iron 1mg 6%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 30 min
Prep 20 min, Cook 10 min
Servings 12 (2 halves each)

This deviled eggs recipe is a basic recipe with a healthy twist. The reduced-fat mayonnaise and sugar-free sweet relish take what normally is high in calories, fat, sugar, and carbs and turns this favorite into an appetizer you can eat without feeling guilty. You can also vary the flavors by adding herbs, low-fat blue cheese dressing, or even crab or smoked salmon.

This recipe calls for sugar-free sweet relish, but you can leave it out or use dill relish. If you use dill relish, taste to see if it would be better with a tiny bit of sugar added to balance out the flavors.

Ingredients

  • 12 large eggs, hard cooked
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons prepared mustard (yellow or brown)
  • 1/4 cup  dill relish (optional)
  • A few drops of hot sauce
  • 1/4 teaspoon kosher salt
  • Ground black pepper to taste
  • 2 tablespoons chopped fresh chives (optional)
  • Sprinkle of paprika

Preparation

  1. Peel the eggs then carefully split them in half and remove the yolks to a medium bowl.
  2. Mash the egg yolks with a fork, and mix well with the remaining ingredients.
  3. Fill the cavities of the egg white halves, smoothing the mixture over the top (or you can use a pastry bag to pipe it in).
  4. Sprinkle additional paprika over the top. Refrigerate until ready to serve.

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