Heavenly Deviled Eggs

A low-in-cholesterol deviled egg? Yes, indeed! Filled with a delicious blend of egg yolks, vegetables, and spices, these are lighter and creamier than traditional deviled eggs, yet have a richer flavor.

[quicklook-recipe prep_time=”15 min” cook_time=”25 min” serves=”10″ details=”” ]

A low-in-cholesterol deviled egg? Yes, indeed! Filled with a delicious blend of egg yolks, vegetables, and spices, these are lighter and creamier than traditional deviled eggs, yet have a richer flavor.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 12 large eggs
  • 3/4 cup nonfat sour cream
  • 2 scallions, finely chopped
  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red bell pepper

[/ingredients-left]
[ingredients-right]

  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 3 tablespoons finely chopped parsley
  • Paprika for dusting

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Bring eggs and cold water to cover to a full boil in large saucepan. Remove from heat, cover, and let stand 15 minutes. Drain eggs and rinse under cold water to cool them. Peel eggs, then cut lengthwise in half, and remove yolks. Discard 8 yolks.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Arrange 20 egg-white halves on platter. Chop remaining 4 egg-white halves very finely. Mash 4 yolks with fork. Transfer whites and yolks to medium bowl. Stir in sour cream, scallions, green and red peppers, mustard, and salt.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Pipe or spoon egg mixture into egg-white halves. Sprinkle with parsley and dust with paprika.[/step-item][/step-list-wrapper]

[nutrition-info calories=”62″ calories_fat=”” fat=”2g” sat_fat=”1g” choles=”77mg” sodium=”182mg” carbs=”4g” sugars=”” protein=”7g” fiber=”0g”]

  • PER SERVING (2 EGG HALVES)

[/nutrition-info]

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Originally Published in Reader's Digest