No-Yolk Deviled Eggs Recipe
No-Yolk Deviled Eggs Recipe photo by Taste of Home
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No-Yolk Deviled Eggs Recipe

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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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings


  • 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

Nutritional Facts

2 each: 35 calories, 1g fat (0 saturated fat), 1mg cholesterol, 118mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside.
  2. 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.
Originally published as No-Yolk Deviled Eggs in Taste of Home April/May 1999, p17

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RMTexas User ID: 7849263 203057
Reviewed Jun. 14, 2014

"I fixed regular filled eggs last Easter and few were eaten. I love the idea of "potato salad" in the eggs. I think it will go over much better. I'll make them more often!"

mtnmamaB&B User ID: 5219581 53052
Reviewed Jan. 15, 2011

"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."

annmacaulay User ID: 5290340 203056
Reviewed Dec. 20, 2010

"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."

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