Love Deviled Eggs?
Looking for some simple easy deviled eggs recipes?
I’m always amazed at the unwavering popularity of deviled eggs. While you may consider them old fashioned they are always one of the first things to disappear at a party, potluck, or picnic.
When it comes to deviled eggs, I’m with Marion Cunningham who states in her book, Learning to Cook with Marion Cunningham “Less is Best with Deviled Eggs.”
There are lots of recipes for deviled eggs that call for fancy fillings and we’ve included a few here if you are in the fancy is better camp. But try this simple recipe first and see if you don’t agree that sometimes simpler is better. I lightened the recipe by using part reduced fat mayonnaise and part nonfat Greek yogurt, instead of all full fat mayonnaise.
Simple Deviled Eggs Recipe
6 hard boiled eggs, peeled**
1 tablespoon light mayonnaise
2 tablespoons nonfat Greek Yogurt
1 teaspoon mustard (grainy or dijon)
1 teaspoon vinegar (of your choice
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling on top, if desired
Slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired. Serve on a platter
Servings: 12 deviled eggs
Nutritional Estimates Per Serving (1 deviled egg): 39 calories, 2.7 g fat, 0.6 g carbs, 0 g fiber, 3.1 g protein and 1 WW PointsPlus.
**Instructions for How to Make Perfect Hard Boiled Eggs
Deviled Egg Recipe Variations
Prefer your deviled eggs with a little more pizzaz? Here are some creative ideas for adding interest to simple old fashioned deviled eggs.
Deviled Eggs with Anchovies and Basil – Add 6 finely chopped anchovy filets and 2 teaspoons finely chopped fresh basil to the egg yolk mixture.
Deviled Eggs with Horseradish – Mix 1 to 2 teaspoon(s) prepared horseradish into the egg yolk mixture.
Deviled Eggs with Olives – Omit mustard. Stir 1/4 cup finely chopped olives and 1/4 teaspoon curry powder into the egg yolk mixture.
Deviled Eggs with Shrimp & Dill – Stir 1/4 cup finely chopped cooked shrimp and 1 tablespoon chopped fresh dill into the egg yolk mixture.
Deviled Eggs Denver Style – Stir 1 tablespoon each of finely chopped red bell pepper, green bell pepper, and fully cooled ham into the egg yolk mixture.
Spicy Deviled Eggs – Omit salt and pepper. Stir 1/4 cup minced scallions, 1 teaspoon soy sauce, 1 teaspoon chile paste with garlic, and 1/2 teaspoon sugar into the egg yolk mixture.
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Learning to Cook with Marion Cunningham
The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
More Great Egg Recipes…