This updated version of a classic appetizer uses only half of the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Featured In: 12 of Our Most Devilish Eggs Ever
- 8 hard-cooked large eggs
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons soft bread crumbs
- 1 tablespoon prepared mustard
- 1/4 teaspoon salt
- Dash white pepper
- 4 pimiento-stuffed olives, sliced
- Paprika, optional
- Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. If desired, sprinkle with paprika. Garnish with olives. Yield: 16 servings.
Originally published as Makeover Deviled Eggs in Light & Tasty June/July 2002, p48
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Reviewed Jul. 5, 2012
"Very good makeover recipe. If you love deviled eggs but are trying to cut back on fat and calories, this is the recipe to use."