81 Fewer Calories
8 g Less Fat
12 large eggs
6 tablespoons reduced-calorie mayonnaise
11/2 tablespoons sweet pickle relish
2 teaspoons Dijon mustard
1/4 – 1/2 teaspoon paprika
Chopped pimentos, optional
Sweet gherkin pickles, optional
Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover, and let stand 15 minutes. Drain; run under cold running water.
Peel the eggs and halve lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, relish, mustard, and spice blend until well mixed. Spoon the mixture into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve. Garnish with the pimientos and serve with the pickles on the side, if using.
Test Kitchen Tip
Store the remaining cooked egg yolks covered in the refrigerator for up to 3 days. Use them to sprinkle on fresh steamed asparagus or other vegetables, or in salads.
Per Serving: (2 deviled eggs) 66 Cal; 5 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 15 mg Calcium; 0 mg Iron; 184 mg Sodium; 104 mg Cholesterol
Original Recipe by Paula Deen: Traditional Southern Deviled Eggs
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 20 min
Cook Time: 15 min (Standing Time)
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