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Low-fat Deviled EggsLow-fat Deviled Eggs

Jami Nolen, Nutrition Program Associate

April 8, 2012


Try this healthier version of the traditional deviled egg for your Easter meal or make them after Easter to use up all the remaining dyed eggs.



  • 12 large eggs
  • 1/4 cup plain traditional Greek yogurt
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped green onions



  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.


Nutrition Information

Calories: 38
Calories from fat: 50%
Fat: 2.1 g
Saturated fat: 0.6 g
Monounsaturated fat: 0.7 g
Polyunsaturated fat: 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


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