These Zero Point Deviled Eggs make for a fantastic appetizer or snack. They taste amazing and packed with protein-perfect for the holidays!!

Makes 24 deviled eggs

Are you looking for other low point appetizers? Be sure to check these recipes out:

Zero Point Buffalo Chicken Dip

Creamy Sausage Stuffed Mushrooms

How do I make these Amazing Zero Point Deviled Eggs?

Hard boiled eggs can be made on the stove or in the Instant Pot.  Click HERE to make the hard boiled eggs in the Instant Pot.

How to make hard boiled eggs on the stove:

Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.

Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.

Turn off the heat, keep the pan on the hot burner, cover, and let the eggs sit for 4-5 minutes.

Remove from heat.

Meanwhile, in a large mixing bowl combine cold water with a few ice cubes. 

The ice water makes them easy to peel

Place eggs into to the bowl of ice cold water. Add additional ice cubes to the water as it starts to get warm.

Continue until the eggs have cooled. 

Peel eggs.

Cut eggs lengthwise in half. Remove yolks and set whites aside.

Place egg yolks into a small mixing bowl. 

Combine the rest of the ingredients. Whisk until all ingredients are incorporated.

Spoon yolk mixture into egg whites.

Sprinkle with paprika and parsley if desired.

 

Ingredients:

• 12 hard boiled eggs
• 2 Tbsp light Kraft mayo
• 1/2 cup non fat plain or Greek yogurt  ( I use plain yogurt)
• 2 Tbsp unsweetened almond milk or skim milk
• 1/2 tsp mustard ( I use Dijon)  
• 1/2 tsp dry chives
• 1/2 tsp dill weed
• 1/8 tsp garlic powder 
• 1 tsp salt 
• 1/8 tsp pepper
• 1 tsp parsley flakes 
• 1/4 tsp paprika ( I use Dak’s Orginal Red spice)
• Garnish: paprika ( or Dak’s Orginal Red spice) and parsley, if desired 
• 1 tsp disilled white vinegar for water
• 1/2 tsp salt for water 

Directions:

1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 4 minutes.
4. Once the eggs have been in the boiling water the 4 minutes. Remove from heat and place eggs into a large bowl of ice cold water.
5. Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
6. Pat the eggs dry with a paper towel. Then peel eggs.
7. Cut hard boiled eggs lengthwise in half. Remove yolks and set whites aside.
8. Place egg yolks into a small mixing bowl. Combine the rest of the ingredients. Whisk until all ingredients are incorporated. 
9. Spoon yolk mixture into egg whites.
10. Sprinkle with paprika and parsley if desired.
11. Refrigerate until ready to serve.

Makes 24 deviled eggs or 12 ( 2 deviled eggs) servings

0 Points® per serving

How do I track this recipe in my WW app? 

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