Deviled Eggs

Deviled eggs make a quick main dish for a light meal, especially if you have hard-cooked the eggs in advance. Here's a simple recipe you can make earlier in the day, saving you even more minutes at mealtime.

deviled eggs
Yield: 6 servings
  • 6 large hard-boiled and peeled eggs
  • ¼ cup low-fat mayonnaise
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper


  1. Wash hands with soap and water.
  2. Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
  3. Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
  4. Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites], and mix together well until they look like a paste).
  5. Push contents toward one corner of the bag. Cut about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note: If you used a bowl, you can spoon the yolk mixture into the egg whites.)
  6. Chill to blend flavors.
  • If making less than 6 eggs, use about 2 teaspoons of mayonnaise per egg.
  • To keep deviled eggs from tipping over, use a paring knife to trim a very thin slice off the bottom of the rounded side of the egg whites before filling them.

Nutrition Information:

  • Serving Size (2 prepared egg halves):
  • Calories 140
  • Total Fat 12g
  • Saturated Fat 2.5g
  • Cholesterol 215mg
  • Sodium 170mg
  • Total Carbohydrates 0g
  • Fiber 0g
  • Protein 6g


Adapted from: Kids a Cookin', Kansas Family Nutrition Program by Alice Henneman