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Deviled Eggs

No picnic would be complete with out these little devils.

Nutrition Facts: Calories 57; Fat 3g; Protein 5g; Carbohydrate 2g; Cholesterol 125mg; Sodium 100mg
Deviled Eggs Photo
Yield: Serves 8


  • 8 eggs, hard-boiled
  • 8 oz. plain nonfat yogurt
  • 1 Tbs. sweet pickle relish, drained
  • 1 Tbs. country-style Dijon mustard
  • 1/8 tsp. salt
  • 1/8 Tbs. white pepper
  • Paprika


  1. Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves
  2. Mash yolks in a bowl
  3. Discard remaining 8 yolk halves
  4. Finely chop 4 egg white halves, and add to the mashed yolks
  5. Set aside remaining 12 egg white halves
  6. Spoon yogurt onto several layers of heavy-duty paper towels and spread to 1/2-inch thickness
  7. Cover with additional paper towels, let stand 5 minutes
  8. Scrape into yolk mixture, using a rubber spatula
  9. Add relish and next 3 ingredients, and stir well
  10. Spoon about 1 Tbs. yolk mixture into each egg white half
  11. Cover and chill 1 hour
  12. Sprinkle with paprika

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(Page 1 of 1, 2 total comments)



it was amazingly groosss

posted May 6th, 2016 1:53 pm


I will try some of your recipes

posted Jan 23rd, 2012 9:39 pm


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