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 theheat, 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 coldwater.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:
- 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 theheat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes.
- Once the eggs have been in the boiling water the 4 minutes. Remove from heat and place eggs into a large bowl of ice coldwater.
- Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
- Pat the eggsdry with a papertowel. Then peel eggs.
- Cut hard boiled 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.
- Refrigerate until ready to serve.
Makes 24 deviled eggs or 12 ( 2 deviled eggs) servings
0Points® per serving
How do I track this recipe in my WW app?
Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®
The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.
Yield: 24
These Zero Point Deviled Eggs make for a fantastic appetizer or snack. They taste amazing and packed with protein!
Author: thepounddropper.com
Prep Time15 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time30 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
- 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 theheat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes.
- Once the eggs have been in the boiling water the 4 minutes. Remove from heat and place eggs into a large bowl of ice coldwater.
- Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
- Pat the eggsdry with a papertowel. Then peel eggs.
- Cut hard boiled 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.
- Refrigerate until ready to serve.
Makes 24 deviled eggs or 12 ( 2 deviled eggs) servings 0Points® per serving
Notes
- 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.
Smartpoints: GREEN: 1 SmartPoint PER deviled egg up to 3 deviled eggs 5 SmartPoints BLUE: ZERO Smartpoints for up to 5 deviled eggs PURPLE: ZERO Smartpoints for up to 5 deviled eggs
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Nutrition Information:
Yield:
24Serving 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.
