Light Deviled Eggs – WW Friendly

Tangy and light Deviled Eggs! Dill relish, yellow mustard, light mayonnaise all seasoned and piped inside of a hard-boiled egg. Therefore, a simple snack, egg appetizer, potluck food, or holiday recipe. A WW friendly deviled egg recipe.

If you love pickles, then we are certain you will like this deviled egg recipe. A light deviled eggs recipe that is a tasty cold appetizer to make. In addition, these are crowd-pleasing finger food.

We wanted to keep this recipe Weight Watcher deviled eggs friendly, so we didn’t add any sugar, and we stuck to using light mayonnaise. If you have room in your points, you can always use regular mayo. For green, they are 1 point, blue and purple they are 0 points.

Why you should try this

• Incredibly easy
• Simple recipe
• Kids and adults love them
• Low in WW points
• Good for tailgating and potlucks
• Can be customized
• Classic flavors

• Eggs
• Light Mayonnaise
• Mustard
• Dill Pickle Relish
• Salt
• Paprika

How to Make

Cook the Eggs | First begin to boil the eggs on the stove and once the water reaches a boil, turn the heat off. Then cover with a lid and let sit for 13 minutes. Followed by an ice bath.

Prepare the Filling | Next, in a bowl combine the mayonnaise, pickle relish, mustard, and salt.

Remove the Egg Shells | Then, peel off the eggshells and slice the eggs. Take the yolks out and add them to the filling mixture.

Mix and Fill | Lastly, mix the filling well and spoon the deviled egg mixture into the eggs. Add a sprinkle of paprika, and enjoy!

Expert Tips

Firstly, this recipe is easy to make. But, here are some essential tips to help set you up for success!

• The ice bath will help stop the eggs from cooking. It will also allow the eggshells to be removed more easily. We don’t recommend skipping this part.
• Add a teaspoon of vinegar or lemon juice to the water with eggs for an easy-peel egg.
• Eggs that are near the expiration date tend to peel a lot easier than fresh eggs.
• We use the EZ Egg Peeler and it does actually work pretty well!
• You can add any extra ingredients that you want to the filling, such as bacon, jalapenos, or chopped green onions. However, it is great as is, but feel free to dress it up for more flavor.
• Don’t overcook the eggs, or the yolk will be a gray or green color that is less appealing.

Deviled Egg Recipes | Everything bagel deviled eggsCream cheese deviled eggs avocado deviled eggs.

Practical notes

What is the best way to fill deviled eggs?

Filling deviled eggs doesn’t have to be a huge pain! You can use a regular spoon. Or you can opt to use a small cookie scoop. u003cbru003eu003cbru003eMy personal favorite is to add the filling to a pastry bag with a tip and squeeze it into the eggs. There isn’t a wrong way to fill them because they will be devoured regardless!

How far ahead can you make deviled eggs?

They will last in the fridge for up to 2 days. So you can prepare them for a couple of days in advance without any issues. It’s best to keep them airtight. u003cbru003eu003cbru003eThey tend to get a little watery as they sit in the fridge, so it’s not recommended to eat them after the two-day mark.

How do you get lumps out of deviled egg filling?

Mashing it with a fork or whisking in a stand mixer will eliminate most of the lumps. You still may have a few small ones.u003cbru003eu003cbru003e But you can take the back of a wooden spoon and push on them. You could also press the mixture into a fine-mesh sieve.

How many calories in a deviled egg?

There is 49 calories in a deviled egg half. For this recipe and the ingredients we used, that is why this is considered a light deviled egg recipe. u003cbru003eNow if you swap out ingredients your calorie count can alter a bit.

How to make the hard boiled eggs?

Put eggs in cold water. Bring to a boil, and turn off the heat. Place lid on the pan, and let sit for 13 minutes. Once the timer is done, remove the eggs and place them in an ice bath.u003cbru003eu003cbru003e Let sit to stop the cooking process. Peel eggs and use them as you would like.

Pot Luck Inspired Recipes

• Baked Beans with Ground Beef
• Corn Fritters
• Instant Pot Potato Salad with Cheese and Bacon
• Meatloaf Bites
• Ultimate Air Fryer Stuffed Jalapenos
• Tortellini Pasta Salad with Homemade Sauce

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Ingredients

Makes 12 servings

• 6 eggs, hard boiled
• 3 tablespoons light mayonnaise
• 1 teaspoon yellow mustard
• 3 teaspoons Dill Relish
• 1/8 teaspoon salt
• Paprika, enough to sprinkle on top

Method

1. Add your eggs to a pan and cover them with cold water. Make sure the eggs are fully under the water. Turn the burner on and bring the water to a roiling boil.
2. Once your water is boiling, turn off the heat, and place a lid on the pan. Set a timer for 13 minutes. Let the eggs set and cook.
3. When the timer goes off, drain off the hot water, and run under cold water and create a water bath that you toss ice in to stop the cooking process.
4. Peel your eggs, and remove the yolks, and place in a bowl. Put egg white halves on a tray.
5. When all your eggs are separated, use a fork to break up the egg yolks. Then add in the light mayonnaise, mustard, dill, and salt.
6. Once it is a creamy texture, put it in a piping bag and spoon into the egg halves. Or use a spoon to scoop the mixture into the egg holes. Sprinkle with paprika if you would like.
7. Refrigerate your light deviled eggs until you are ready to serve.

Kitchen notes

Add 1 tablespoon of lemon juice or white distilled vinegar to the water to help make peeling the eggs easier. You can double the recipe if you would like to make extra deviled eggs for entertaining. These deviled eggs are Weight Watcher Friendly. All eggs need to be stored in the refrigerator. Do not leave the eggs out at room temperature for more than two hours at a time.