Quick pickled onions, creamy Greek yogurt, and fewer yolks make these stuffed eggs more heavenly.
Sidney Fry, MS, RD
March 05, 2013
1 of 4Photo: Randy Mayor
How to Make Healthy Deviled Eggs
Lord, they do like their deviled eggs down South: a luxe, creamy concoction of mayo, pickles, and mashed yolk piled into a perfect egg-white boat. And, of course, this snack is also favored on Easter and Passover tables, and then bound to pop up at any good backyard summer feast. Only problem: At 150 calories of yum a pop, they're an indulgence, and they tend to be served in large numbers. Our challenge was clear.
Classic 150calories per serving 12 grams totalfat 372 milligrams sodium
Makeover 76calories per serving 4.8 grams totalfat 157 milligrams sodium
2 of 4Photo: Randy Mayor
Good Egg Tip #1: Fewer Egg Yolks
The yolk is the source of fat in eggs. It's not much, but it adds up when mixed with other fats, like mayo. We discard two, saving 14 calories and 1g fat per serving.
3 of 4Photo: Randy Mayor
Good Egg Tip #2: 2% Greek Yogurt
Equal parts yogurt and heart-healthy canola mayonnaise lighten the filling, saving 53 calories and 6g fat per serving over heavy mayonnaise.
4 of 4Photo: Randy Mayor
Good Egg Tip #3: Quick Homemade Pickled Onions
These zesty onions, made easy in the microwave, replace traditional sweet pickle relish to save 40mg sodium per serving.