New American Deviled Eggs

Leigh Beisch
serves 16 (serving size: 1 egg half)


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8 hard-boiled large eggs, shells removed
1/4 cup plain fat-free yogurt
2 tablespoons low-fat mayonnaise
2/3 cup cooked cubed peeled baking potato
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon hot pepper sauce
2 tablespoons chopped green onions (optional)


Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use.

Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.

Note: To perfectly center the yolks before hard-boiling the eggs, wrap a rubber band around your egg carton and refrigerate the carton on its side for several hours or overnight.

Created date

October 2003

Nutritional Information

Calories 34
Caloriesfromfat 38 %
Fat 1.4 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 2.7 g
Carbohydrate 2.5 g
Fiber 0.2 g
Cholesterol 53 mg
Iron 0.2 mg
Sodium 123 mg
Calcium 13 mg