Slim Deviled Eggs with Herbs Recipe

Slim Deviled Eggs with Herbs Recipe
Slim Deviled Eggs with Herbs Recipe photo by Taste of Home
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Slim Deviled Eggs with Herbs Recipe

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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 hard-cooked eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 teaspoons minced chives
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh dill sprigs, optional

Directions

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving. Yield: 1 dozen.
Originally published as Slim Deviled Eggs with Herbs in Healthy Cooking Annual Recipes Annual 2013, p22

Nutritional Facts

1 stuffed egg half: 39 calories, 3g fat (1g saturated fat), 70mg cholesterol, 85mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 hard-cooked eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 teaspoons minced chives
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh dill sprigs, optional
  1. Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
  2. In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving. Yield: 1 dozen.
Originally published as Slim Deviled Eggs with Herbs in Healthy Cooking Annual Recipes Annual 2013, p22

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