No-Yolk Deviled Eggs Recipe
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No-Yolk Deviled Eggs

By: Dottie Burton  
"'This lighter recipe still provides traditional deviled egg flavor and appearance,' conveys Dottie Burton of Cincinnati, Ohio. 'A mashed potato mixture magically replaces the yolk filling.'"

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 487 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 10 hard-cooked eggs
  • 3/4 cup mashed potatoes (prepared with skim milk and margarine)
  • 1 tablespoon fat-free mayonnaise
  • 1 teaspoon prepared mustard
  • 2 drops yellow food coloring (optional)
  • Paprika

Directions

  1. Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 92 | Total Fat: 5.7g | Cholesterol: 214mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Bakeshopgirl 
I could have given these 100 stars! Since these didn't have any ratings, good or bad, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by LEM47 
These are so good & I have made them many times. I do add some diced celery & sweet relish to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by Chef4Six 
These were great! I changed the recipe a bit (I cheated) and just used store bought Chummus... MORE

 
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