Healthier Deviled Eggs
Deviled eggs with a creamy filling of yolks, Greek yogurt and just a tablespoon of mayonnaise, finished with paprika and chives. About <1 g of carbohydrate in two halves.
One serving
One serving is 2 halves (makes 12). Prep 15 min · Cook 15 min · Rest or chill 30 min.
Steps
Put the eggs in a large pot, cover with cold water by 1 inch (2.5 cm) and bring to a boil. Cover, turn off the heat and let them sit for 12 minutes.
Move the eggs to a bowl of ice water for 5 minutes, then peel them.
Halve the eggs lengthwise and pop the yolks into a glass bowl.
Mash the yolks with a fork until fine, then stir in the Greek yogurt, mayonnaise, mustard, cider vinegar, salt and black pepper until smooth.
Spoon a heaping teaspoon of filling into each egg white, mounding it slightly.
AI-generated illustrative image. Sprinkle with the paprika and chives, then chill for 30 minutes before serving.
On the plate
A snack, not a full plate. Two halves add about <1 g of carbohydrate and 7 g of protein.
Nutrition
| Nutrient | Per serving (1/6 of recipe) |
|---|---|
| Calories (kcal) | 85 |
| Total carbohydrate | <1 g |
| Dietary fiber | <1 g |
| Total sugars | <1 g |
| Protein | 7 g |
| Total fat | 6 g |
| Saturated fat | 2 g |
| Sodium | 140 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| eggs Egg, whole, raw | 300 g | 2.2 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| Greek yogurt Greek yogurt, plain, nonfat | 45 g | 1.6 g | “Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 170894 |
| mayonnaise Mayonnaise, reduced fat, with olive oil | 14 g | 0.0 g | “Mayonnaise, reduced fat, with olive oil”, USDA SR Legacy, FDC ID 171443 |
| mustard Mustard, prepared | 5 g | <1 g | “Mustard, prepared, yellow”, USDA SR Legacy, FDC ID 172234 |
| cider vinegar Cider vinegar | 3 g | <1 g | “Vinegar, cider”, USDA SR Legacy, FDC ID 173469 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | <1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
| paprika Paprika | <1 g | <1 g | “Spices, paprika”, USDA SR Legacy, FDC ID 171329 |
| chives Chives, fresh | 3 g | <1 g | “Chives, raw”, USDA SR Legacy, FDC ID 169994 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: mustard (); cider vinegar (); salt (); black pepper (); paprika (); chives ().
Calculation engine v1.3.0.
Swaps and variations
- Classic tang
- Add 1 tsp finely chopped dill pickle to the filling; it adds a little sodium.
- Make ahead
- Keep the whites and the filling separate, covered, up to 1 day, and fill them before serving.
Storage
Refrigerate within 2 hours and keep filled eggs up to 2 days.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/healthier-deviled-eggs. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about healthier deviled eggs.
How many carbohydrates are in deviled eggs?
About <1 g in two halves, with 7 g of protein.
Can you make deviled eggs without mayo?
Yes. Use all Greek yogurt; they will be a little tangier and less rich.
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