Home
Heart Healthy
Deviled Eggs

Heart Healthy Deviled Eggs Recipe

               
Deviled Eggs
Healthy Greek yogurt replaces high-fat mayonnaise in this easy deviled eggs recipe. Perfect for brunch, a light lunch or an easy appetizer, this low-calorie egg dish can be made ahead for a touch of down home deliciousness any time of day.
Facebook
Bread icon
Ingredients
Recipe yields 8 servings
8 large eggs
1/4 tsp salt
1/3 cup nonfat plain Greek yogurt (gluten free if needed)
1 Tbsp Dijon mustard (gluten free if needed)
1 tsp lemon juice
1 Tbsp minced shallots
1/4 tsp hot sauce
Black pepper to taste
1 scallion, chopped
Paprika, for garnish
Play icon
Helpful how to videos
Play icon
Directions
Step 1

In a medium saucepan, cover eggs with cold water. Add 1/8 teaspoon of the salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. Drain. Run eggs under cold water to cool them. Remove from saucepan with a slotted spoon.

Step 2

In a medium bowl, mix yogurt, mustard, lemon juice, shallot and hot sauce.

Step 3

Peel the eggs and halve them lengthwise. Remove the yolks, setting the whites aside, and transfer the yolks to the bowl with the yogurt mixture. Season with pepper and the remaining 1/8 teaspoon salt. Mash yolks with a fork until smooth.

Step 4

Place yolk mixture in a resealable plastic bag and seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe yolk mixture into the whites. Sprinkle with chopped scallion and paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.

Time: 50 minutes
Servings: 8
Calories: 78
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 2 egg halves
Per serving:
calories:78
total fat:5g
sat fat:2g
cholesterol:186mg
sodium:161mg
total carb:1g
fibers:0g
proteins:7g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Deviled Eggs
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Deviled Eggs Recipe
Ingredients
Recipe yields 8 servings
8 large eggs
1/4 tsp salt
1/3 cup nonfat plain Greek yogurt (gluten free if needed)
1 Tbsp Dijon mustard (gluten free if needed)
1 tsp lemon juice
1 Tbsp minced shallots
1/4 tsp hot sauce
Black pepper to taste
1 scallion, chopped
Paprika, for garnish
Directions
Step 1

In a medium saucepan, cover eggs with cold water. Add 1/8 teaspoon of the salt. Bring to a boil. Remove pan from heat; cover and let stand for 10 minutes. Drain. Run eggs under cold water to cool them. Remove from saucepan with a slotted spoon.

Step 2

In a medium bowl, mix yogurt, mustard, lemon juice, shallot and hot sauce.

Step 3

Peel the eggs and halve them lengthwise. Remove the yolks, setting the whites aside, and transfer the yolks to the bowl with the yogurt mixture. Season with pepper and the remaining 1/8 teaspoon salt. Mash yolks with a fork until smooth.

Step 4

Place yolk mixture in a resealable plastic bag and seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe yolk mixture into the whites. Sprinkle with chopped scallion and paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.

Share to Email