Tasty Zero Point Deviled Eggs

Looking for a guilt-free party snack? These zero point deviled eggs have become my go-to appetizer whenever I’m watching what I eat but still want to enjoy good food. As someone who loves bringing dishes to gatherings, I’ve learned that people always appreciate having a lighter option on the table.

I started making these when I joined my weight loss group last year, and now they’re requested at every family get-together. The best part? They taste just like regular deviled eggs, but without any worry about using up your daily points. I usually make a double batch because they disappear so quickly – even my kids, who normally turn their nose up at “diet food,” grab these off the plate.

What I really like about this recipe is how simple it is to put together. You probably have most of the ingredients in your kitchen already, and they take just minutes to prepare. Perfect for those last-minute party invites or when you need something quick for a potluck.

What Kind of Eggs Should I Use?

For deviled eggs, fresher isn’t always better – eggs that are 1-2 weeks old actually peel more easily than super fresh ones. Regular white or brown eggs both work perfectly fine here, as the color of the shell doesn’t affect the taste or texture. If you’re buying eggs specifically for this recipe, look for ones labeled “large” since this is the standard size used in most recipes. Just make sure to avoid using eggs that are too close to their expiration date, and always check that they’re free from cracks or damage before boiling them.

Options for Substitutions

This lighter version of deviled eggs is pretty flexible with substitutions. Here’s what you can swap:

• Non-fat plain yogurt: You can use any non-fat yogurt here – regular or Greek style both work great. If you’re not worried about calories, full-fat yogurt is fine too. Just make sure it’s plain, not flavored!
• Light mayonnaise: Try mashed avocado or hummus instead of mayo for a different twist. You might need to adjust the salt if using these alternatives.
• Almond milk: Any milk works here – regular skim milk, oat milk, or even cashew milk. Just stick to unsweetened versions.
• Dried herbs: Fresh herbs can replace dried ones – just use three times the amount called for. So 1½ teaspoons fresh chives instead of ½ teaspoon dried.
• Dijon mustard: Yellow mustard or whole grain mustard work too. If using whole grain, you might want to use a bit more since it’s milder.
• Paprika: You can use smoked paprika, chili powder, or even cayenne (use less!) for the topping. Each will give a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks without that dreaded green ring – solve this by placing eggs in cold water, bringing to a boil, then removing from heat and letting them sit covered for exactly 12 minutes.

When peeling your eggs, another common mistake is struggling with shells that won’t come off cleanly – adding vinegar to your boiling water and using slightly older eggs (about 1-2 weeks old) will make peeling much easier.

The filling can become watery if you don’t drain your yogurt first, so place it in a coffee filter or cheesecloth for 30 minutes before mixing, and always taste your filling mixture before stuffing the eggs since the amount of salt needed can vary based on your yogurt brand.

For the smoothest filling, make sure your eggs are completely cool before mixing, and try pressing the yolk mixture through a fine-mesh strainer to eliminate any lumps.

What to Serve With Deviled Eggs?

These lightened-up deviled eggs make a perfect addition to any party spread or picnic! They’re great alongside other finger foods like fresh veggie sticks, cucumber sandwiches, or turkey roll-ups for a light lunch spread. Since they’re on the lighter side, you can pair them with heartier options like grilled chicken skewers or mini meatballs if you’re serving them as appetizers at a gathering. For a casual weekend brunch, serve these eggs with fresh fruit, whole grain toast points, and a simple green salad to create a satisfying but healthy meal.

Storage Instructions

Keep Fresh: These deviled eggs are best enjoyed within 24 hours, but you can keep them in an airtight container in the fridge for up to 3 days. Pro tip: wait to sprinkle the paprika garnish until right before serving to keep them looking fresh!

Make Ahead: Want to prep these in advance? You can boil the eggs and make the filling up to 2 days ahead. Store the egg whites and filling separately in the fridge, then just pipe the filling into the whites when you’re ready to serve. This helps prevent the eggs from getting that not-so-nice water layer on top.

Transport: Taking these to a party? Use a deviled egg carrier or place them in a container with a tight-fitting lid. If you don’t have a special carrier, line your container with paper towels to keep the eggs from sliding around. Remember to keep them cold with an ice pack if they’ll be out for more than an hour!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 30-35 g
• Carbohydrates: 10-15 g

Ingredients

• 12 hard-cooked eggs
• 2 tablespoons light mayonnaise
• 1/2 cup non-fat plain yogurt or greek yogurt
• 2 tablespoons unsweetened almond milk or skim milk
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried dill
• 1/8 teaspoon garlic powder
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/4 teaspoon paprika (or your favorite red spice mix)
• Optional garnish: additional paprika (or red spice mix) and parsley
• 1 teaspoon white vinegar for boiling water
• 1/2 teaspoon salt for boiling water

Step 1: Boil the Eggs

Place eggs into a large pot and add enough water to cover them completely.

Heat over medium heat and bring the water to a raging boil.

Add 1 teaspoon of distilled white vinegar and 1/2 teaspoon of salt to the boiling water; this helps prevent the eggs from cracking and makes them easier to peel.

Turn off the heat, cover the pot, and let the eggs sit in the hot water for 4 minutes.

Step 2: Cool the Eggs

After the eggs have been in the boiling water for 4 minutes, remove them from the heat and transfer them into a large bowl filled with ice-cold water.

Add additional ice cubes to the water as needed to keep it cold.

Let the eggs sit in the ice water bath until they have cooled thoroughly.

Step 3: Peel and Prepare the Eggs

Once the eggs are completely cooled, pat them dry using a paper towel.

Gently peel the eggs.

Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks, setting the egg whites aside for later use.

Step 4: Prepare the Yolk Mixture

Place the removed egg yolks into a small mixing bowl.

Combine with the remaining ingredients needed for your yolk mixture.

Whisk the yolks and ingredients together until everything is well incorporated and smooth.

Step 5: Fill the Egg Whites and Finish

Spoon the yolk mixture into the egg whites, filling the hollowed centers.

For a touch more flavor and presentation, sprinkle with paprika and parsley, if desired.

Place the prepared eggs in the refrigerator until you are ready to serve them.