Are deviled eggs healthy?

They can be a part of a healthy diet. Deviled eggs using mayonnaise are calorie dense and should be eaten in moderation. While deviled eggs get a bad rep because eggs are high in cholesterol, research suggests that there is little evidence that it contributes to heart disease . Furthermore, those people following a low-carb or ketogenic diet will be happy to know that deviled eggs have zero grams of carbohydrates in them. These deviled eggs have about half the calories of a traditional deviled egg.

Can you make this without mustard?

Yes, but note that the mustard provides a bit of acidity and tanginess. To compensate for not adding the mustard, try adding 1/2 teaspoon vinegar to the filling (or lemon juice if you are on a vinegar-free diet.)

Can deviled eggs be made in advance?

These are great for a make-ahead recipe and can be kept refrigerated for 1 to 2 days. If using paprika to garnish, add it just before serving.

How do you make them look pretty?

The best way to pipe deviled egg filling is to use a pastry bag with a plain tip or a star tip. This helps the filling look less messy. Garnish with chives and paprika for a polished look.

Healthy Deviled Eggs Without Mayo

Description

If you are looking for a foolproof method for making deviled eggs without mayo, then these no-may deviled eggs with Greek yogurt are for you! I have all the details on how to hard-cook the eggs and what to add to the filling to make them taste just as creamy and zippy as higher-fat versions.

Ingredients

Scale

12 eggs, hard boiled and peeled

½ cup whole milk plain Greek yogurt

1 teaspoon Dijon mustard or 1 to 2 teaspoons yellow mustard

1 ½ teaspoons dill relish, optional

½ teaspoon kosher salt

¼ teaspoon white pepper

Pinch garlic powder

2 tablespoons chopped herbs, such as parsley, chives and tarragon plus chopped chives for garnish, optional

paprika for garnish

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Instructions

Place eggs in a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain a gentle boil. When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
Peel the eggs and carefully cut them in half lengthwise. Pop out yolks and place in a medium bowl. Arrange whites, hollow-side up, on a serving platter.
Mash yolks with a fork or potato masher. Add yogurt, mustard, relish (if using), salt, pepper and garlic powder and mash until smooth. Add herbs, if using, and stir to combine.
Transfer the yolk mixture to a piping bag with a large tip (like Ateco 804) or a re-sealable plastic bag and cut off the corner. Pipe yolk mixture into the eggs. Garnish with chives and paprika.

Notes

If you have a batch of eggs that aren’t peeling well, crack the shells all over, and then put them back into the pot and fill it with cool tap water. Let them sit in the cool water for several minutes, and this can help loosen the membrane and make it easier to peel. You can also peel them under cool running tap water.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 deviled egg
Calories: 40
Sugar: 0
Fat: 3 g
Saturated Fat: 1
Carbohydrates: 0
Fiber: 0
Protein: 3 g

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