Lighten The Devil In These Eggs

April 22, 2013   22 Comments

Yes, this photo does look like "deviled" eggs, but Snack Girl has a fix to make them much less evil.

Deviled Eggs Recipe

The big problem with deviled eggs is that the recipe usually includes large amounts of mayonnaise. Mayonnaise is 90 calories per tablespoon.

So, if you can get rid of most of the mayonnaise in the recipe, you have a healthy snack. Eggs are really nutritious and on their own are only about 70 calories.

The recipe below uses Dijon mustard and roasted red pepper to provide flavor and creaminess to the hard boiled eggs. Here are some other suggestions for tasty deviled eggs:

  • Add 1 teaspoon of curry powder
  • Use cottage cheese or greek yogurt instead of the mayonnaise
  • Add chopped pickles (sweet or dill)
  • Add a dash of horseradish
  • Use spicy salsa as your mix-in

Whatever you do, USE LESS MAYONNAISE.

If you really like eggs, it can be fun to have an "Egg Cooker" featured below. I haven't tried it personally, but it is on my "cool kitchen appliances that I must have one day when I have more space in my kitchen" list.

My librarian, Sue, gave me a great idea for peeling many hard boiled eggs. After you cook them, put them back in the pan and just shake it. The eggs get cracked evenly and it is SO easy to peel them.

Sue learned this trick from a 92 year old who is clearly very wise.

Please share your "angeled" eggs ideas!


Angeled Eggs Recipe

1.8 from 25 reviews

(serves 4)

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8 hard boiled eggs
1/4 cup diced roasted red pepper
2 tablespoons Dijon mustard
1 tablespoon mayonnaise


Peel hard boiled eggs, slice in half and remove egg yolks. Place egg yolks in a bowl and mix in mustard, mayonnaise, and roasted red peppers. Adjust seasons and spoon back into egg whites. Serve at room temperature or cold. If serving 4 people, each serving is 4 egg halves (which is about 150 calories).

PS: To hard boil eggs, place them in a sauce pan. Cover with water, bring to a low boil for 12 minutes.

Nutrition Facts

Four halves is 148 calories, 2.9 g fat, 2.7 g carbohydrates, 11.5 g protein, 0 g fiber, 265 mg sodium, 1 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: ( See all 22 )

I love deviled eggs! I use fat free mayo and cayenne pepper! Yum!!

I use avacado for the creamy texture. Scoop out the yolks, mix with avacado, lime juice, s&p, put a small spoon of salsa in the bottom of the egg white, refill with the yolk mixture, sprinkle with green onion and cayenne pepper. Not traditional deviled eggs, but still delicious!

What about the cholesterol? To me the jury is out on eggs because of the yolk. I think the yolks have a lot of bad stuff--like fat and cholesterol--that is not present in the whites. I'd be interested to hear what others think.

Will be giving these a try, as well as Melissa's avocado version above. I cut down on the fat in deviled eggs by using a little fat-free mayo, some dijon mustard and some relish. I mix a little bit of the relish juice in too. And Mark, there have been a lot of recent articles stating that the cholesterol in eggs does not increase your risk of heart attack, but you should limit it to 1 egg a day or 7 a week. Who knows, as there is always new research that shows something that a few years later is shown not to be true, but I hope this one is true, as eggs are such a low-calorie and reasonably priced source of protein.

I have an egg cooker and I love it! Takes the guesswork out of cooking an egg and I've never had a problem peeling one since they don't overcook. I can poach in my egg cooker, too.

I always use a light mayo, but I don't use a lot since I want to taste the egg.


@Mark, eggs are not bad! Healthy fats are good for you, just dont eat 5 a day, everyday.

What makes you think egg yolks include healthy fat, Amanda?

I'd love to get these two links into a locked room together to duke it out: 1.… 2.…

I like to fill hard boiled eggs with humus.

The Cuisinard egg cooker does a perfect, easy peel-job EVERY time. Hummus, avacado, dill all good. Best trick = put filling in plastic ziplock bag, cut hole in corner & squeeze. EZ, clean & quick.

I don't have a cholesterol problem and my doctor has told me that I can safety eat eggs in moderation. I usually have two for breakfast two times a week.

For my deviled eggs, I get rid of the yolk all together and use a combo of a teeny bit of real mayo, fat free Greek yogurt, mustard, paprika and mashed, steamed cauliflower. I adapted the recipe from another low-cal recipe because I didn't like all the artificial ingredients the original creator used. I find this to be a pretty tasty substitution and while it isn't real deviled eggs it is a nice option if you can't or don't want all the extra fat and cholesterol.

I got my deviled egg recipe from my grandma - and I never recall her putting mayo in them!

And Mark, there have actually been studies put out recently that say a whole egg is better for you then just the whites. The fats apparently help you absorb the proteins and amino acids in the whites more effectively.

Love all these ideas of stuffing the eggs. I have done the avacodo but not hummus. Will have to try.


I'll point out that I don't typically use FF mayo because 1. I don't like the taste and 2. I don't like all the chemicals they put into it to make it FF but still kind of taste like mayo.

I make deviled eggs for breakfast when I'm doing my seasonal work that has me out to work much earlier than usual. I'm unable to eat more than a few bites of food that early in the day so I need the calories and fat of deviled eggs since I only eat 4 bites plus the protein helps a lot too. They have to be loaded bites to do me any good. I do use Earth Balance mayo instead of regular mayo but that's because I prefer the taste. As far as eggs being good or bad, I feel better overall when eggs are a regular part of my diet. My mother's cholesterol levels dropped when I added eggs and middle fat (2%) dairy back to her diet instead of the fake stuff she was eating. In addition to making many more vegetables palatable, even delicious, we do need fat in our diet in order to absorb many of the nutrients in veggies. Fat also helps us feel more satisfied with the food we eat. I just think eggs have taken a bad rap that they don't deserve and most people who don't eat eggs because they're "bad for you" might want to reevaluate whether that makes sense for them.

I agree with Christine, I don't use fat free mayo due to the ingredients. If mayo is a must, the olive oil versions have ingredients I recognize and taste pretty good. My general rule of thumb: if I need to google what's in it, I usually pass on it.

I was raised on Miracle Whip instead of mayo, so I use light Miracle Whip (only 20 cal per tablespoon), pickle relish and a little mustard Just like my mother made.

I like to add a little wasabe for flavor-and a beautiful color

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