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Mom's Deviled Eggs

Mom's Deviled Eggs

Nutrition & Movement

This traditional deviled egg recipe is lightened up a bit by reducing the mayo calories.

Prep Time: 15 Min
 Cooling Time: 1 Hr
 Cook Time: 15 Min
 Ready In: 1 Hr 30 Min

 

Servings: 12
 
 Ingredients:

 
     
  • 12 large eggs, in shell
  •  
  • 4 tablespoons light mayonnaise, olive oil mayonnaise or low-fat sour cream
  •  
  • 2 teaspoons mustard
  •  
  • 1 celery stalk, finely chopped (optional)
  •  
  • 2 teaspoons pickle, finely chopped (optional)
  •  
  • Salt and pepper, to taste
  •  
  • Paprika, for garnish
  •  
 

Directions:

 
     
  1. Place a single layer of eggs in a large saucepan. Cover the eggs with at least 1 inch of cold water and bring just to a boil.
  2.  
  3. Remove the pan from the burner. Cover the eggs and let stand in the water for 12 minutes (about 9 for medium eggs and 15 for extra-large eggs).
  4.  
  5. Drain the eggs and cool under cold running water or in a bowl of ice water. When they're cool enough to handle, crack eggs and remove the shells.
  6.  
  7. Split eggs in half, lengthwise. Using a spoon, remove the yolks and place in a small bowl.
  8.  
  9. Add mayonnaise (or sour cream), mustard, celery and/or pickle (if using) and salt and pepper. Mix with a fork until most of the lumps are gone.
  10.  
  11. Spoon mixture into egg white halves. Sprinkle with paprika and refrigerate until time to serve.
 

Note: Other optional add-ins include scallions, olives and cayenne pepper. For a fancier presentation, you can combine the yolk mixture in a plastic zipper-lock bag. Then cut a corner off the bag and squeeze the filling into the egg white halves.

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