Deviled eggs
1
Points®
Total time: 28 min • Prep: 11 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Egg
8 large egg(s)
Celery
¼ cup(s), chopped
Carrots
¼ cup(s)
Scallions
2 Tbsp
Reduced fat sour cream
2 Tbsp
Reduced calorie mayonnaise
1 Tbsp
Mustard
2 tsp
Apple cider vinegar
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.