Low-Fat Deviled Eggs Recipe

Recipe Category: Low-Fat


Low-Fat Deviled Eggs Recipe


  • 3 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons chopped chives
  • 1 tablespoon sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • Method

  • Place eggs in large saucepan with cool water to cover.
  • Cover pan; heat to boiling over high heat.
  • Remove from heat; let eggs sit in water 18 minutes.
  • Cool eggs under cold running water; peel.
  • Slice in half lengthwise.
  • Put yolks in medium bowl.
  • Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth.
  • Cover bowl; refrigerate 30 minutes.
  • Spoon or pipe mixture through pastry bag into egg white halves.
  • Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white.
  • Serve at room temperature or chilled.
  • These picnic standbys get a kick from hot sauce and plenty of mustard.
  • Makes 10 large eggs
  • Calories 55 Fat 4 4 g Carbs 0 6 g Sodium 95 mg Fiber 0 g
  • Full List of Low-Fat Recipes
    Full List of Eggs Recipes

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