Deviled Eggs

Deviled Eggs

Most deviled eggs are low in carbohydrate (the only bit of carbohydrate comes from the pickle relish and the mayonnaise). But these are even lower in carbs because we use dill relish instead of sweet. Plus, they have the advantage of being lower in fat than traditional deviled eggs.

Oxmoor House JANUARY 2005

  • Yield: 12 servings (serving size: 1 filled egg half)


  • 6 hard-cooked large eggs, peeled
  • 2 1/2 tablespoons light mayonnaise
  • 1 tablespoon dill pickle relish, drained
  • 1 tablespoon grated onion
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • Dash of ground white pepper
  • Paprika


1. Slice eggs in half lengthwise. Scoop out yolks, and place 4 yolks in a small bowl. (Reserve remaining yolks for another use.) Set whites aside.

2. Mash yolks with a fork. Add mayonnaise, pickle relish, onion, mustard, salt, and pepper; stir well.

3. Spoon mixture evenly into egg whites; sprinkle with paprika.

carbo rating: 0

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 0.0%
  • Fat: 1.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 0.2mg
  • Sodium: 69mg
  • Calcium: 9mg

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Deviled Eggs recipe