Skinny Deviled Eggs

Skinny Deviled Eggs - this recipe eliminates the fattening mayo for delicious, guilt-free deviled eggs

Something about spring on the horizon makes me hungry for deviled eggs.  And with our eleven hens, my egg supply keeps flowing in.  I boiled a big batch of eggs the other day and decided to give in to my craving.  I wanted to reduce the guilt-inducing calories in my platter of eggs – I give you: SKINNY deviled eggs.  I’m going to tell you my secret – I’ve eliminated the mayonnaise in the recipe!  Do you know what makes an excellent substitute for mayo in many recipes?  Yogurt!  A thick, plain yogurt gives you enough creaminess for deviled eggs and the added tang goes along perfectly with the mustard and vinegar.  Here’s the recipe:

Skinny Deviled Eggs - this recipe eliminates the fattening mayo for delicious, guilt-free deviled eggs

Skinny Deviled Eggs

12 eggs
2/3 Cup plain Greek yogurt
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
salt and pepper to taste (about 1/4 tsp. of each)
paprika for garnish

Instructions:  Place 12 eggs in a saucepan and cover with cold water.  (Add 1/2 tsp. baking soda to the water to help the shells peel more easily.)  Bring the pot of water to a boil.  Once the water begins a full, rolling boil, turn off the heat, cover with a lid, and leave on the stovetop for 15 minutes.  As soon as 15 minutes passes, carefully pour the hot water from the pan and run cold water over the eggs to cool.  Replenish cold water several times until the eggs are cold.  Peel.  Slice in half, lengthwise, and place yolks in a separate bowl.  Mash yolks well with a fork.  Stir in mustard, vinegar, salt and pepper and half of the yogurt.  Check the consistency – you want it thick, but creamy.  Taste mixture and add more mustard and /or vinegar to desired taste.  Add remaining yogurt gradually until desired consistency is achieved.  Divide egg yolk mixture evenly into egg white halves (I like to load the yolk mixture into a piping bag fitted with a 1M tip and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner for me this way).  Sprinkle lightly with paprika for garnish.  EAT!!

Skinny Deviled Eggs - this recipe eliminates the fattening mayo for delicious, guilt-free deviled eggs

The flavor is just a bit different, but the skinny deviled eggs totally hit the spot!  I just want to point out – 2/3 Cup of mayonnaise has 996 calories and 110 grams of fat versus 2/3 Cup of nonfat yogurt having 91 calories and 0 grams of fat.  Which means, friends, that by substituting nonfat yogurt for the mayo in your recipe, you could potentially save about 45 extra calories and 4 grams of fat for every deviled egg (1/2 egg). (**These are approximations and may vary depending on brand and amount used.)  And who can eat one little half an egg??  Try it!  

Comments

  1. I have always made my deviled eggs with yogurt b/c I don’t eat Mayo. It is a great sub for all recipes with mayo (try tuna salad!) I will have to try it with the vinegar, never heard of that but imagine the flavor is great! Thanks!!

    • girlinspired says:

      Thanks Jess. I couldn’t eat mayo for a long time and used yogurt as a substitute for dips, salad dressings, anything that needed something a little creamy. It’s good stuff!

  2. This is a great idea! I haven’t made deviled eggs for years because of the calories so what a wonderful recipe to reincorporate in a skinny version! Thanks so much!

    • girlinspired says:

      Hi Mary! Sometimes I forget about deviled eggs and when I remember, I just can’t get them out of my head until I make some. These are so guilt-free, they’re actually good for you!

  3. Ooh, yummy! I love deviled eggs, but I actually really dislike the taste of mayonnaise. I’m definitely going to try these! =)

  4. That sounds sooo good. Do you think the yogurt swap would work just as well in egg salad?

    • girlinspired says:

      Hi Jill, I think the yogurt swap would work fine in egg salad. It’ll give a little bit of a different flavor, especially if you don’t use mustard in your egg salad, but it will still taste good, and you’ll be glad that it’s so much healthier!!

  5. My grandma used to prepar me those eggs, In france we call them> oeuf mimosa! I am gonna try your recipe this week. thanks for sharing!

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