Deviled Eggs


  • 1/4 cup plain low-fat yogurt
  • 8 hard-cooked large eggs
  • 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
  • paprika - optional


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.

Recipe Health Review:

How Healthy is the Deviled Eggs Recipe?

Recipe makes: 16 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 52
Carbohydrates: 3
Total Fat: 3
Saturated Fat: 1
Cholesterol: 0
Sodium: 182
Good for You
Fiber: 0
Protein: 4
Weight Watchers
Points: 1