Deviled Eggs

Deviled Eggs Recipe
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.


24 servings (serving size: 1 egg half)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 50 %
Fat 2.1 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 1.3 g
Fiber 0.0 g
Cholesterol 80 mg
Iron 0.3 mg
Sodium 82 mg
Calcium 21 mg


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)


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.

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.

Nancy Hughes,

Cooking Light

August 2001
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