Deviled Eggs Low in Calories

Written by Diet Bites

Bang-Up Deviled Eggs, a Lower Calorie Recipe

This low calorie, low fat recipe for deviled eggs is sweet and tangy and lower in calories and dietary fat than traditional recipes using full-blown Mayo.

Recipe Ingredients for Diet Deviled Eggs

1 dozen medium to large eggs
1/4 to 1/2 cup of light reduced fat Mayo OR Miracle Whip Light
1/4 cup of mustard; use regular yellow mustard, spicy brown or honey mustard
sea salt and cracked pepper to suit personal preference
 1 Tablespoon of crushed pineapple
1 Tablespoon of chipped pimentos
Dash of celery seed
1 Tablespoon of sliced black or green olives, pitted

How to Prepare

Boil one dozen eggs and allow to cool after boiling. If you're crimped for time consider purchasing the pre-boiled eggs sold in the dairy case at your local market.

For future needs, try to keep a small container of boiled eggs on hand for snacking purposes - or cooking purposes as the high protein content can zap Mister Appetite like nobody's business for minimal calories.

After peeling and rinsing the eggs, slice them in half. You can slice them sideways or lengthwise. The lengthwise method will lend a more sophisticated appearance - at least, where deviled eggs are concerned.

Scoop out the yolk using a teaspoon. Mash the yolks using a large fork or a potato masher. You can even send them through a ricer if you wish which works quite effectively - as does a simple, flat hand grater.

Add the remaining ingredients to the egg mixture. For our recipe we opted to use both green and black olives, honey mustard and Miracle Whip Light which contains a tangy, unique zip that complimented our egg filling.

We left the black pitted olives in their whole form and we opted for extra large - jumbo olives. These were used to add both flavor and definition to our deviled eggs as we pushed one into each of the finished product.

Serving Suggestions

If you have an egg plate, the time it takes to locate it will be worth your effort. You can decorate the center of the egg plate with parsley and fresh fruit such as watermelon, cantaloupe and honeydew melon balls.

The colors work amazingly well with the whites and yellows of the eggs, as well as the inset black olives.

If you choose to stud your eggs with the black olives, you can sprinkle the tops of the loaded egg whites with a bit of paprika to lend a more festive appeal - adding a dash more of red tones to the dish.

Then simply set the olive into the center of the yellow egg mixture which you're spooned into the boiled egg whites.

Calories: Enjoy 2 halves for about 100 calories.

Special Cooking & Serving Notes

You can also use small or extra small eggs but you'll need to adjust the other ingredients or the mixture will be too creamy. Or you can also increase the number of eggs used.

And of course, you can also use larger eggs but will either need to increase the amount of added ingredients or reduce the number of eggs used to achieve a consistent filling mixture.

Mayo: Note that the amount of Mayo varies from 1/4 to 1/2 cup. If you like a more creamy mixture, then use more. If you prefer a stiffer mixture, then use less.

Celery Seed: This ingredient contains a classic taste and is often used in slaw recipes in place of celery. Use minimally as too much will overpower the flavor of the recipe.

Pineapple Deviled Eggs

Crushed Pineapple: this ingredient serves to add a tropical hint to the recipe. Be sure to drain as much juice as possible from the pineapple as too much will cause the yolk mixture to be too watery.


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