Dijon Deviled Eggs

Dijon Deviled Eggs

Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.

Prep Time



Total Time






tablespoons fat-free sour cream
tablespoons creamy Dijon mustard
medium green onion, finely chopped (1 tablespoon)
teaspoon seasoned salt
  1. In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  2. Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
  3. Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Cut a small piece off the bottom of the egg white halves before filling to keep them from slipping on the serving tray.
It’s super simple to take deviled eggs from plain to fancy--just use a pastry bag with a star tip to fill the egg white halves.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 45
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 85mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 3g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.