Light Deviled Eggs

Light deviled eggs are a low calorie and Weight Watcher deviled egg recipe. Creamy filling, perfectly cooked hard-boiled eggs. A simple but satisfying appetizer or potluck dish to serve up.

Course Appetizers and Snacks

Cuisine American

Keyword best egg recipe, cold appetizer, cold egg recipe, deviled eggs, deviled eggs with light mayonnaise, easy egg recipe, easy light deviled eggs, egg appetizer, how to boil eggs, light deviled eggs, light mayonnaise deviled eggs, low calorie deviled eggs, potluck appetizer, WW deviled eggs

Prep Time 10

Cook Time 13

Total Time 23

Servings

Calories 49kcal

Author Kelsey

Ingredients

6 eggs hard boiled
3 tablespoons light mayonnaise
1 teaspoon yellow mustard
3 teaspoons Dill Relish
1/8 teaspoon salt
paprika enough to sprinkle on top

Instructions

Add your eggs to a pan and cover them with cold water. Make sure the eggs are fully under the water. Turn the burner on and bring the water to a roiling boil.
Once your water is boiling, turn off the heat, and place a lid on the pan. Set a timer for 13 minutes. Let the eggs set and cook.
When the timer goes off, drain off the hot water, and run under cold water and create a water bath that you toss ice in to stop the cooking process.
Peel your eggs, and remove the yolks, and place in a bowl. Put egg white halves on a tray.
When all your eggs are separated, use a fork to break up the egg yolks. Then add in the light mayonnaise, mustard, dill, and salt.
Once it is a creamy texture, put it in a piping bag and spoon into the egg halves. Or use a spoon to scoop the mixture into the egg holes. Sprinkle with paprika if you would like.
Refrigerate your light deviled eggs until you are ready to serve.

Notes

Add 1 tablespoon of lemon juice or white distilled vinegar to the water to help make peeling the eggs easier.

You can double the recipe if you would like to make extra deviled eggs for entertaining.

These deviled eggs are Weight Watcher Friendly.

All eggs need to be stored in the refrigerator. Do not leave the eggs out at room temperature for more than two hours at a time.

Nutrition