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No-Yolk Deviled Eggs Recipe

No-Yolk Deviled Eggs Recipe

"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. YIELD:10 servings


  • 10 hard-boiled large 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


  • 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.

Nutritional Facts

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

Reviews for No-Yolk Deviled Eggs

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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!"

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."

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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