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Amazing Zero Point Deviled Eggs

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

Servings: Makes 24 servings

GREEN: 1 SmartPoint PER serving up to 3 servings or 4 servings for 5 SmartPoints

BLUE: ZERO Smartpoints for up to 5 servings

PURPLE: ZERO Smartpoints for up to 5 servings

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

Zero Point Buffalo Chicken Dip

Creamy Sausage Stuffed Mushrooms

Mexican Corn Dip

Zero Point Chipotle Black Bean Dip

Skinny Mexican Dip

 

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, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel. )
  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.

Servings: Makes 24 servings

1 SmartPoint PER serving up to 3 servings or 4 servings for 5 SmartPoints

BLUE: ZERO Smartpoints for up to 5 servings

PURPLE: ZERO Smartpoints for up to 5 servings

Notes: 

  1. I love my deviled eggs with mayonnaise-so instead of replacing the entire amount of mayo with non fat yogurt I use 2 Tbsp of light Kraft mayo to help offset the “yogurt” taste/ texture. By adding just 2 Tbsp light mayonnaise, the seasonings and the Dijon mustard-you seriously can’t taste the yogurt-which is exactly what I wanted to accomplish. Now, if you are one who doesn’t “need” mayo in their eggs-you can omit it all together and just add an additional 2 Tbsp of non fat yogurt.
Yield: 24

Amazing Zero Point Deviled Eggs

Amazing Zero Point Deviled Eggs

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

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

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 distilled white vinegar for water
  • 1/2 tsp salt for water

Instructions

  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, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel. )
  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.

Servings: Makes 24 servings

GREEN: 1 SmartPoint PER serving up to 3 servings or 4 servings for 5 SmartPoints

BLUE: ZERO Smartpoints for up to 5 servings

PURPLE: ZERO Smartpoints for up to 5 servings

Notes

  1. Adding a 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.
  2. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  3. I love my deviled eggs with mayonnaise-so instead of replacing the entire amount of mayo with non fat yogurt I use 2 Tbsp of light Kraft mayo to help offset the "yogurt" taste/ texture. By adding just 2 Tbsp light mayonnaise, the seasonings and the Dijon mustard-you seriously can't taste the yogurt-which is exactly what I wanted to accomplish. Now, if you are one who doesn't "need" mayo in their eggs-you can omit it all together and just add an additional 2 Tbsp of non fat yogurt.


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Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 52Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 94mgSodium 197mgCarbohydrates 1gFiber 0gSugar 1gProtein 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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I surely have to try this recipe :) thanks for sharing

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