Heavenly Deviled Eggs

Quick look

  • prep 15 min    cook 25 min
  • serves 10

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.


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

    How to make it  40 minutes

  • 1

    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.

  • 2

    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.

  • 3

    Pipe or spoon egg mixture into egg-white halves. Sprinkle with parsley and dust with paprika.

Nutritional Information(per serving)

  • Calories: 62
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 77mg
  • Sodium: 182mg
  • Carbs: 4g
  • Protein: 7g
  • Fiber: 0g


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