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Satan Would Hate This Recipe

April 11, 2011   21 Comments

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

Low Calorie Devil Eggs

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

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

(serves 4)
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.

For one serving = 148 calories, 2.9 g fat, 2.7 g carbohydrates, 11.5 g protein, 0 g fiber, 265 mg sodium, 4.5 Points+

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First 20 Comments: ( See all 21 )

I have started making my deviled eggs with roasted red pepper hummus instead of mayo - delicious!!

@Michelle that sounds so delicious. Thanks for the tip.

We use avocado instead of mayonnaise in our deviled eggs. Check our Facebook page ("California Avocados Direct") for photo and recipe. The green avocado is pretty in the egg, and adds lots of nutrition. My 91 year old mother loves that she can make herself just one egg. It's a great snack!

Egg cookers are THE BEST invention for the single person. I bought mine at a local kitchen gadget store for only $7.50. Altho not as cool as the one above, it's a little plastic rocket ship-type deal (way too cute). I just one egg over the rim, stick a knife in to open the yolk, screw the lid back on and put in microwave for only 45 seconds -- no pots to clean, no water, no peeling...and Viola! It's really a dream if you like spinach salad for lunch! BTW, this egg salad looks dreamy! Thanks Snack Girl! Lynda

@Mimi AVOCADO in eggs sounds like a great idea, can't wait to try! Thanks!

ohhhhhhhhh...and some homemade picante salsa too! Yummmmmmmmmmm...great idea! Thanks, Mimi

Love these ideas! My grandma used to make the deviled eggs for our family gatherings and now I've tried to take it on. I have to say I hate peeling eggs. So I will have to try that secret egg peeling trick;-) Thanks!

Add a few tablespoons of vinegar to the water before boiling the eggs, and the shells won't stick!

I have that egg cooker (a recent purchase) and I ABSOLUTELY LOVE IT!!!! What a wonderful thing! Eggs turn out perfect EVERY time!!

i know there are different ways to cook eggs to hard boil them.this is how i do it.place eggs in saucepan with cold water,bring to a rapid boil,cover the pan,remove from heat.leave the pan covered for 20 minutes.drain the water from the pan then rinse them with cold water.

Healthy Recipe for deviled eggs

I am confused by the points calculation. The recipe contains 8 eggs which is 16 points and according to the top it serves 4. This would mean that with the eggs alone a serving would be at a minimum of 4 points?

@Siobhan - so my recipe calculator gave me the per serving amount and then I used my PointsPlus calculator

for the calculation = 2 points. I just used he WW Recipe Builder and I am seeing 4.5 points. I am going to change the above post. Kinda confusing.

I use hummus as well, but perhaps a little different than above. I don't use it in place of mayo- I use it in place of mayo and the yolk. Just Trader Joe's chipotle hummus in the halved egg white. You can have 2 eggs (4 halves) with 2 Tbsp. hummus for 2 points, or for 3 points, 3 eggs (6 halves) with 3 Tbsp hummus for 3 points, since either 2 or 3 egg whites is 1point and all you have to change the value of is the hummus.

Enjoy!

Use old eggs and the shell won't stick. At least a week old.

I have also heard and am excited about the idea of not using the egg yolk at all- the filling I saw suggested was mashed lentil- you could eat so many 'angeled' eggs this way without feeling guilty! mmm I'm excited just thinking about it

How about no mayonnaise?

When we started doing Fat Flush, I came across a recipe for devilled eggs that's actually very satisfying. Instead of mayo, they use flaxseed oil (full of omega-3's), apple cider vinegar, lemon juice, and I add a bit of Stevia (most mayo is somewhat sweetened). Add some mustard powder, crushed garlic, minced onion, and a little cayenne; sprinkle with fresh dill and paprika. Delicious, and doesn't even feel like diet food.

Incidentally, no-one should feel guilty about eating a few egg yolks! Most of the things I've read recently indicate that eggs (yes, WHOLE EGGS) are a perfectly-balanced protein source. We all need to get it into our heads that NOT ALL FATS ARE BAD. Indeed, some are essential.

I also use hummus to fill the egg white and it is SOO delish. Then we give the yolks to our small (under 5) children because they don't like the "rubber" part of the egg anyway.

OMG this was AMAZING. I've always loved deviled eggs, but avoid them because of the mayo - love all the ideas here. I followed the recipe here but didn't have dijon mustard, so I used spicy brown. Also didn't feel like dealing with roasted peppers, so I baked a pepper at 450 for 15 minutes and then chopped it in a minichopper. Also, try using vegenaise - it's the only mayo substitute that tastes as good, and has no cholesterol!

Only "problem" here was that I ended up eating a double serving...lol...But it was lunch, so I justified it. :D

Can't stand mayo myself, so I have long used yellow mustard instead, and it gives the eggs some zip without overwhelming those that can't handle the heat ;)

My dad was told by his doctor not to eat the yolks due to his cholesterol, so for his I set aside about half of the egg whites, and the other half I smash and mix with my fillings: mustard, chopped pickles, minced garlic, and once I fill the egg whites with the mixture I top it with a dash of paprika or cayenne.

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