Light Deviled Eggs

A high-protein, low-carb snack or appetizer made lighter by using light mayonnaise instead of traditional full-fat options.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 large eggs · 447 kcal in the whole recipe
• 2 tablespoons light mayonnaise · 54 kcal in the whole recipe
• 1 teaspoon mustard · 4 kcal in the whole recipe

Method

1. Place the eggs in a saucepan, cover with cold water, and bring to a simmer. Cook for 12 minutes, then drain and cool under cold running water.

   

2. Peel the cooled eggs and cut them in half lengthwise. Gently remove the yolks and place them into a small zip-lock plastic bag.

   

3. Add the light mayonnaise and mustard to the bag with the yolks. Seal the bag and squeeze it with your hands to mix everything until smooth.

   

4. Snip a small corner off the bag and pipe the yolk mixture back into the egg white halves. Garnish as desired and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.