Deviled Eggs – Two Ways

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What’s Easter without Deviled Eggs? Here I offer you two ways to stuff’em. The first way is my classic take, pure and simple.

The second way offers you a way to wake up an ordinary brunch or dinner with an eggstra-ordinary twist. I promise you’ll barely notice the tiny bit of jalapeño peppers mashed into the creamy yolk mixture 9unless you want to), but I find the extra touch of flavor and zing has everyone coming back for more.

Both ways, of course, have been lightened up from the original to bring some guilt-free goodness to your brunch table. (With just 35 calories per half, deviled eggs make a great high protein snack.)

To hard boil the eggs, simply place them in a pot of cold water. Bring to a vigorous boil, cover, and pull them off the heat. Let them set for 12 minutes. Pour out the hot water, and fill the pot with very cold water. Repeat. After two runs of cold water, jiggle the dry eggs firmly in the pot until they crack all over. Add more cold water to the pot. Let set 5 minutes and peel the eggs. (Freshly cooked eggs are the easiest to peel.)

Makes 12 stuffed egg halves


6 hard-cooked eggs, peeled, cut in half
2 tablespoons light mayonnaise
2 tablespoons plain Greek yogurt
½ teaspoon prepared yellow mustard
1/8 teaspoon each salt and black pepper

1. In a small bowl mash 8 of the egg yolks halves with a fork (ie, discard the yolks from 4 of the egg halves). Add the mayonnaise, yogurt, mustard, and salt and pepper and mix until very smooth.

2.Fill the whites evenly with the mixture. Garnish tops with a sprinkle of paprika.

Nutrition Information Per Serving:  Calories 35  | Carbohydrate 1 g (Sugars 0g)  |  Total Fat 2 g (Sat Fat 0.5 g)  |  Protein 2 g  |  Fiber 0 g  |  Cholesterol 45 mg  |  Sodium 95 mg  | Food Exchanges:  1/4 lean meat | Weight Watcher Plus Point Comparison 1 Smart Point Comparison 1


Place 6 jarred jalapeno pepper rings onto a cutting board and mash them with a fork and add them to the egg yolk mixture. Garnish the deviled eggs with minced green onion tops.

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