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No-Yolk Deviled Eggs Recipe

No-Yolk Deviled Eggs Recipe photo by Taste of Home

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"This lighter recipe still provides traditional deviled egg flavor and appearance," conveys Dottie Burton of Cincinnati, Ohio. "A mashed potato mixture magically replaces the yolk filling."

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No-Yolk Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

15 15

Ingredients

10 hard-cooked eggs
3/4 cup mashed potatoes (prepared with fat-free milk and butter)
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 to 3 drops yellow food coloring, optional
Paprika

Directions

Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside.
In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 10 servings.

Nutritional Facts 1 deviled egg equals 35 calories, 118 mg sodium, trace cholesterol, 3 gm carbohydrate, 4 gm protein, 1 gm fat.

Originally published as No-Yolk Deviled Eggs in Taste of Home April/May 1999, p17

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No-Yolk Deviled Eggs

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Reviewed on Jan. 15, 2011 by mtnmamaB&B

Brilliant idea. On a low Chol diet, this works right in to what we like. I added black pepper and sweet pickle relish as if making a potato salad. The yellow food coloring really tricks the eye and tummy. Thank you for this recipe! It's a keeper.

Reviewed on Dec. 20, 2010 by annmacaulay

I didn't make them yet but, they sound exactly like I will. I have high BP, so these will be better than all the yolks that are in other deviled eggs! I can't wait to try these.