• One idea to make these even more do-able… substitute nonfat plain yogurt for mayonnaise. I do that with tuna also, and it works pretty well!

    From Merlyn Ruddell
    April 7, 2012

H3 Bonus Healthy Recipe: Deviled Eggs

Check out this bonus recipe from the H3 kitchen! Use your leftover eggs from Easter to make these not-so-naughty Deviled Eggs!


6 each Eggs, hardboiled, halved

4 each Egg yolks, hardboiled

¼ cup Mayonnaise, Low fat Hellman’s

1 teaspoon Yellow mustard

Pinch Salt

¼ teaspoon Paprika (use as garnish)



  • In medium sauce pot, bring water to a boil.
  • Once water is boiling, place eggs in water slowly to avoid dropping and breaking them in the water.
  • Once water comes back to a boil, time them for 15 minutes.
  • Then take eggs off heat, pour out boiling water, and run them over cold running water.
  • Peel egg shells off and rinse
  • Cut hardboiled eggs into half, and remove yolks into separate bowl.
  • Throw out two egg yolks.
  • Then mix the egg yolks with remaining ingredients, except paprika.
  • Once mixed well, pipe or spoon mixture into egg halves.
  • Garnish with sprinkles of paprika over each egg yolk.

 Number of Servings: 12

Serving Size: 1 half egg

Calories: 30

Fat Grams: 3

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