Low-Fat Deviled Eggs Tnt

These low-fat deviled eggs offer a lighter take on the classic picnic favorite without sacrificing flavor. By using a combination of mayonnaise and sour cream, the filling remains creamy and rich while cutting down on overall fat content. The addition of yellow mustard provides a tangy zing, while fresh chives add a pop of color and mild onion flavor. A touch of Worcestershire sauce and hot pepper sauce deepens the savory profile, creating a complex and satisfying bite. Perfect for potlucks, brunches, or as a quick protein-packed snack, these eggs are easy to assemble and always a crowd-pleaser. Serve them chilled for a refreshing appetizer or at room temperature for maximum flavor release.

Cooking Method: Boiling

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 6

Calories: 94.5

Dietary: Gluten-free, Vegetarian

Description

These low-fat deviled eggs offer a lighter take on the classic picnic favorite without sacrificing flavor. By using a combination of mayonnaise and sour cream, the filling remains creamy and rich while cutting down on overall fat content. The addition of yellow mustard provides a tangy zing, while fresh chives add a pop of color and mild onion flavor. A touch of Worcestershire sauce and hot pepper sauce deepens the savory profile, creating a complex and satisfying bite. Perfect for potlucks, brunches, or as a quick protein-packed snack, these eggs are easy to assemble and always a crowd-pleaser. Serve them chilled for a refreshing appetizer or at room temperature for maximum flavor release.

Ingredients

6 large eggs
3 tablespoons Mayonnaise
2 tablespoons Yellow mustard
2 tablespoons Chopped chives
1 tablespoon Sour cream
1 teaspoon Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Hot pepper sauce

Directions

1
Place eggs in a large saucepan and cover with cool water.
2
Heat over high heat until the water reaches a rolling boil.
3
Remove pan from heat, cover, and let eggs sit in hot water for 18 minutes.
4
Drain and run eggs under cold water to cool completely.
5
Peel the shells off the cooled eggs.
6
Slice each egg in half lengthwise.
7
Remove the yolks and place them in a medium bowl.
8
Mash yolks with a fork until crumbly.
9
Add mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt, and hot pepper sauce to the yolks.
10
Stir mixture vigorously until smooth and well combined.
11
Cover bowl and refrigerate filling for 30 minutes to firm up.
12
Spoon or pipe the filling into the egg white halves.
13
Serve immediately or chill until ready to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 94.5kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.8g9%
Cholesterol 3.6mg2%
Sodium 1417.3mg60%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.3g2%
Sugars 0.4g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make piping easier, place the filling in a sturdy plastic storage bag, snip a small hole in one corner, and squeeze the filling into the egg whites.

These eggs can be made up to 24 hours in advance. Store covered in the refrigerator.

For extra flavor, garnish with additional chives or a sprinkle of paprika before serving.

Keywords: deviled eggs, low fat, appetizer, eggs, mustard, mayonnaise, sour cream, chives, picnic, potluck, party food, vegetarian, snack, easy recipe, protein, brunch

Read it online: https://www.chefs-mate.com/recipe/low-fat-deviled-eggs-tnt-1-5-pts/