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
- 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
- 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.
- 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).
- 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.
- Split eggs in half, lengthwise. Using a spoon, remove the yolks and place in a small bowl.
- 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.
- 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.