Deviled Eggs

Course : Appetizers
Serves: 12
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1/4 cup plain low-fat yogurt
12 large eggs -- hard-boiled
1/4 cup fat-free mayonnaise
1 1/2 tablespoons sweet pickle relish
1 tablespoon dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1 teaspoon paprika -- optional

Preparation / Directions:

1. Spoon low-fat yogurt onto several layers of heavy-duty paper towels: spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape yogurt into a medium bowl using a rubber spatula, and set aside. 2. Cut eggs in half lengthwise, and remove yolks. Add 12 yolk halves to yogurt. and mash yolks with a fork until smooth. Reserve remaining 4 yolk halves for another use. Finely chop 4 egg white halves, and add to mashed yolk mixture. Add mayonnaise, sweet pickle relish, mustard, salt, and pepper to yolk mixture, and stir well. Pipe or spoon 1 1/2 tablespoons yolk mixture into each remaining egg white half. Cover and refrigerate at least 1 hour. Sprinkle eggs with paprika, if desired.


Nutritional Information:

CAL 64 (48% from fat); PRO 4.4 g; FAT 3.4 g (sat 1g); CARB 3.8 g; FIB 0.1 g; CHOL 107 mg; IRON 0.4 mg; SOD 135 mg.

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