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Deviled Eggs


Making deviled eggs is a great way to use up hard cooked eggs from your Easter egg hunt. Even if you are on a low fat diet, eating eggs occasionally is fine. You could reduce the fat and cholesterol count further by tossing some of the yolks and replacing them with low fat cottage cheese. Only use eggs that have been handled safely--ones that have been out of the refrigerator for less than two hours, have no cracks in them, and have not been in contact with yard chemicals or animals.


  • 12 hard-cooked eggs
  • 1/2 cup fat free mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp scallions, finely chopped
  • 1 tbsp chives, finely chopped
  • Paprika


Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Top with chives. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving if you like.

24 Servings

Per Serving: Calories 36, Calories from Fat 22, Total Fat 2.5g (sat fat 0.8g), Cholesterol 105mg, Sodium 41mg, Carbohydrate 0.3g, Fiber 0g, Protein 3.1g

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