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Servings: 24

Total Time: 15 minutes

  • 15 eggs
  • 1/4 cup low-fat mayonnaise
  • 2 tsp mustard
  • 1 dash salt
  • 1 dash pepper
  • 1 pinch paprika

Preparation Notes

Using egg whites in your Deviled eggs is a great way to achieve a smooth, creamy texture while decreasing calories, fat and cholesterol. It is also an excellent way to use leftovers eggs from your Easter egg hunt - just make sure to practice food safety at all times during the hunt!


  1. Hard boil 15 eggs.
  2. When eggs are cooked and cooled, cut eggs in half lengthwise.
  3. Remove yolks from 6 eggs and discard.
  4. Remove yolks from remaining eggs.
  5. Combine yolks with mayonnaise, mustard, 6 egg whites, salt and pepper.
  6. Mix until smooth.
  7. Spoon mixture into remaining egg whites.
  8. Garnish with paprika, if desired.
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