Prep 20 mins
Cook 20 mins
By Jessie Price, Deputy Food Editor for EatingWell Magazine When it comes to bringing an appetizer to a party, I know I can never go wrong with deviled eggs. The last time I brought a double batch of them to a party (48 servings!), people started rushing me…but not to say “Hi,” give hugs and kisses, etc. Instead it was more like a stampede with exclamations of “Oh my god, you made deviled eggs!” People were grabbing the little puppies straight off the platter—it was clean 15 minutes later. Popular as these two-bite appetizers are, they’re not typically healthy. Classic deviled-egg recipes are loaded with fat and calories. Our healthier version of deviled eggs has about two-thirds of the calories of a classic recipe, half the total fat and about 25% less cholesterol and sodium.
- 12 large hard-boiled eggs, peeled (see Tip)
- 1⁄3 cup nonfat cottage cheese
- 1⁄4 cup low-fat mayonnaise
- 3 tablespoons minced fresh chives or 3 tablespoons scallion tops
- 1 tablespoon sweet pickle relish
- 2 teaspoons yellow mustard
- 1⁄8 teaspoon salt
- paprika (to garnish)
- Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Tip: Don’t go for the freshest eggs you can find. I know that sounds odd, and for most applications the fresher the better. But in this case, you don’t want to use eggs straight from the farm, as they’re harder to peel and you’ll end up losing half the whites in the process.
- Tip: Peel like a pro. After you boil the eggs, run them under a little cold water so that they’re cool enough to handle. Then crack them all over and put them in cold water to finish cooling. This makes them easier to peel.
- Tip: Use two-thirds of the yolks. (The yolks have most of the calories and fat in eggs. One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.) Instead, use nonfat cottage cheese to stand in for some of the yolks—it keeps the filling velvety and rich while reducing some of the fat.
- Tip: Instead of regular mayo choose low-fat. It has 15 calories per tablespoon and 1 gram of fat. It really is a miracle in creating a velvety filling.
- Tip: When it comes to a classic-tasting deviled egg, you must use yellow mustard. It has the right acidity and saltiness that adds a special punch. (If you’re a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.).