Deviled Eggs

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

Yield: 24 servings (serving size: 1 egg half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 50%
  • Fat: 2.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 1.3g
  • Fiber: 0.0g
  • Cholesterol: 80mg
  • Iron: 0.3mg
  • Sodium: 82mg
  • Calcium: 21mg

Ingredients

  • 12 large eggs
  • 1/3 cup plain fat-free yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 to 2 teaspoons hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped green onions (optional)

Preparation

  1. Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
  2. Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. 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. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.
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