Deviled eggs

Deviled eggs

Points® value
Total Time
28 min
11 min
17 min
This lightened-up version of the favorite picnic staple is amped up with a trio of vegetables for a heartier two-bite snack. Instead of the usual high-calorie egg yolk-and-mayonnaise mashup used as the base filling, this recipe relies on a medley of cooked yolks blended with chopped cooked egg whites that are bound with a mix of low fat mayo and sour cream for a devilishly deceptive healthier spin. Keep the eggs chilled until serving time and garnish with some snipped fresh chives or a bit of chopped parsley or tarragon for a pretty presentation.



8 large egg(s)


¼ cup(s), chopped, finely chopped


¼ cup(s), shredded


2 Tbsp, thinly sliced

Reduced fat sour cream

2 Tbsp

Reduced calorie mayonnaise

1 Tbsp


2 tsp, deli-style

Apple cider vinegar

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, ground


  1. Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.
  2. Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.
  3. Spoon the filling into the hollows of the remaining 12 halves of whites, mounding to fill. Place on a platter, cover with plastic, and refrigerate at least 1 hour. Serve cold. Yields 2 stuffed egg halves per serving.