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Dijon Deviled Eggs

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12

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. MORE + LESS -

Ingredients

6
eggs
3
tablespoons fat-free sour cream
3
tablespoons creamy Dijon mustard
1
medium green onion, finely chopped (1 tablespoon)
1/4
teaspoon seasoned salt
Paprika

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
85mg
3%
Potassium
40mg
1%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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