New American Deviled Eggs

deviled-eggs Leigh Beisch


  • 8 hard-boiled large eggs, shells removed
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons low-fat mayonnaise
  • 2/3 cup cooked cubed peeled baking potato
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons chopped green onions (optional)


Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use.

Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.

Note: To perfectly center the yolks before hard-boiling the eggs, wrap a rubber band around your egg carton and refrigerate the carton on its side for several hours or overnight.

  • Yield: serves 16 (serving size: 1 egg half)

Nutritional Information

Calories per serving: 34
Caloriesfromfat per serving: 38%
Fat per serving: 1.4g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 2.7g
Carbohydrate per serving: 2.5g
Fiber per serving: 0.2g
Cholesterol per serving: 53mg
Iron per serving: 0.2mg
Sodium per serving: 123mg
Calcium per serving: 13mg

Good to Know

A perfect snack that's low in calories, sodium, and fat. One serving is half an egg, so pay attention to how many you eat; the calories and cholesterol add up quickly.