Heavenly Deviled Eggs

Sometimes, you just have to make things a little healthier, even a classic you don’t really want to mess with!

No matter how elegant the party, the first thing to disappear are the humble deviled eggs. I’m not even talking caviar or truffle topped here, just a basic halved egg filled with the yolks and mayonnaise, some hot sauce, mustard, and onion or chives. People love them, hover around them, but usually don’t go to the fuss of making them at home, as witnessed by how quickly they disappear at those gatherings.

A lot going for them

They are simple, inexpensive, creamy, nutritious, and delicious! However, there are many folks who should be carefully watching their cholesterol or saturated fat intake, so limiting eggs is part of life. Never fear, you can still make a tasty deviled egg. There’s lots of flavor in the whites, and we’ll add some more with onion and mustard and other simple goodies. Of course we’ll get some color and zing from the hot sauce, because the eye really needs to see that yellow!

Always local

Use the best local eggs, they will have more flavor, but make sure they are at least a week old for easiest peeling. Instructions on hard boiling eggs here if you need it.

You really won’t miss the yolks, and they won’t either! We’ll keep it our secret, and no one will know…

Heavenly Deviled Eggs

Makes a dozen:

  • 10 hard-boiled local, organic eggs
  • 1/3 cup finely minced onions
  • 2 tsp. or so Dijon mustard
  • ¼ cup Hellman’s vegan mayonnaise
  • Few good shakes of Cholula hot sauce
  • 1 tbsp. minced parsley
  • ½ tsp. paprika
  • Salt and pepper
  • Olives, dill relish, greens, scallions, or whatever, to top

Slice the eggs in half and remove the yolks. Save two and reserve the rest for another use. You can also make this with no yolks at all, and it’s still flavorful.

Arrange 12 of the prettiest halves on a platter and sprinkle lightly with salt and pepper.

In a small food processor, combine the two yolks, remaining egg whites, onion, mustard, mayonnaise, hot sauce, parsley, paprika, and salt and pepper to taste. Process to desired consistency, chunky or really smooth, you know how you like it. Taste for seasoning. You’re going to be surprised at how good this is!

Fill the egg halves, sprinkle with more paprika, salt and pepper, and top however you like with olives, dill relish, greens, parsley leaves, sliced scallions or tomatoes, etc.

Nutritional information two halves, no yolks: around 100 calories and just 1 gram of saturated fat, 3 mg cholesterol, 3 g. carbs, 6 g. protein, and small amounts of Vitamins A and C, calcium, potassium, and iron.

However you make them, start with the best local eggs. It makes a difference.

Now, if you are not watching your cholesterol, my mom’s recipe:

Sylvia’s Deviled Eggs

Makes 24 halves:

  • 12 hard-boiled eggs
  • ¼ cup Hellman’s mayonnaise
  • 2 tsp. vinegar
  • 2 Tbsp. Dijon
  • 1 tbsp. minced onion
  • Splash Worcester sauce
  • 1/4 tsp. cayenne
  • 1 tbsp. soft butter
  • Salt and pepper
  • Crispy bacon and paprika to top

Slice the eggs in half lengthwise and scoop out the yolks to a bowl. Add the rest of the ingredients and mash well with a fork or put in the Cuisinart. Fill the egg whites and top with bacon and sprinkle with paprika and more salt and pepper. You can also put the egg mixture through a decorative piping bag for festive occasions.

© Copyright 2022– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Supporter of:  Slow Food       Fair Trade USA       Northeast Organic Farmers Association     EcoWatch     No Kid Hungry   Hunger Free Vermont   Kiss the Ground

76 Comments Add yours

  1. Chef Mimi says:

    Oh, great recipe

    1. Thanks! Built out of necessity, with great results!

  2. These sound amazing!! Living the Hellmans vegan in our house, too!! Happy Spring!! I’m making this recipe for Easter. Thank you!!

    1. Thank you! It’s a perfect dish for Easter, and I will make a double batch then! There will be none left!

      1. Indeed!! I eat them as a staple since I’ve given up meat. Oh, and we are LOVING the Hellmans. Not “living” it!! 😂😂😂

      2. Well, living is appropriate too since it is a healthy alternative!
        I use it to make a lot of quick sauces. Really delicious.

      3. Indeed!!

  3. NativeNM says:

    You can’t go wrong with deviled eggs no matter how you make them. Your Mom’s recipe is close to the one I use which is a family favorite.

    1. There are never any left over, no matter how I make them!

  4. So pretty!!

  5. Never would have thought to make them this way – wow! Thanks.

    1. Necessity! My husband is on a severely saturated fat restricted diet, and he loves to eat, so I have to come up with some new treasures!

      1. We do what we must for those we love. This sounds like a keeper for me.

      2. Oh it is! He was really happy!

  6. Suzassippi says:

    These are gorgeous and sound tasty! I have discovered a local egg farm that has the most amazing eggs. They are available at the local independent grocery who buy local produce, dairy, and eggs. I make deviled eggs occasionally, so next time up, have to give these a whirl–maybe even in the Cuisinart. 👩‍🍳

    1. In her later years, my mom was much more likely to toss everything in the Cuisinart, an appliance she adored!

  7. Great idea, to reduce the amount of egg yolks this way! 🙂

    1. The flavor is still there!

  8. Ally Bean says:

    Healthier deviled eggs. Isn’t that an oxymoron?

    1. I was going to call them Heavened Eggs, but that didn’t sound quite right! 😇

  9. I love, love deviled eggs and your recipe looks delicious.

    1. Thank you! If you don’t tell, no one will guess we’ve tossed the yolks!

  10. Julia says:

    I have agree, people love deviled eggs. They seemed to go completely out of fashion for a while, but appear to be back in style. If I brought deviled eggs to a pot luck, they were gone in 60 seconds!

    1. Yes Julia! People devour them!

      1. Julia says:

        I sometimes consider making one or two just for myself. 😀

  11. Gail says:

    Are those Daikon radishes? Wherever did you find those tasty gems? 👀🍃

    1. They are winter watermelon radishes from my CSA. We have them in abundance through to spring along with the purple Daikin and black Spanish. Thank goodness for the zing and the color amid all the other winter roots! I’m lucky enough to get them every week.

      1. Gail says:

        I’m quite jealous right now. 💜🍃

      2. I’ll send you some!

      3. Gail says:

        Sounds like eggs-actly what I need. 😜🍃🥚

  12. I don’t know which one is my favorite. They both look delicious!

    1. I know! But they are both tasty!

  13. sherry says:

    i gotta say sylvia’s recipe looks fabulous. i just can’t image devilled eggs without the egg yolks! sorry …

    1. I couldn’t either, but I was pleasantly surprised.

  14. Christy B says:

    Ohhh my hubby makes deviled eggs when we go to potluck dinners (well, before the pandemic when we used to go to events, lol!)

    1. Yes, way back when!

  15. Beautiful, delicious, and healthy – Wow!

    1. Thanks Judy! A little bit of each!

  16. Sowmya says:

    Wow Dorothy, this definitely looks like a heavenly spread. Lovely display and I am sure its a showstopper.

    1. It was really pretty! And it disappeared quickly as expected!

  17. sunisanthosh says:

    Worthy new experiment.

    1. Thank you! I was quite pleased.

  18. Nancy says:

    I’m going to have to find Vegan Mayo…
    By the way… your presentation was gorgeous!

    1. Thank you Nancy! Like to make it look appetizing!
      The Hellman’s or Just vegan mayos are the best. Some of them are not so good!

      1. Nancy says:

        Okay will look for Hellman’s. Funny thing, out here in AZ …Hellman’s is called Best Foods. Same looking labeling but different name. No clue as to why?

      2. Yes, it is the same mayo with different names on each side of the Rockies!

  19. terrie gura says:

    What a terrific idea! I haven’t tried the Hellman’s vegan but glad to hear the positive comments about it here.

    1. Most vegan mayonnaise is pretty awful. This one is good and makes nice sauces. Just Mayo is also good, but extremely hard to find.

  20. Great platter. The olives are a nice touch! ❤️

    1. Thank you! I love olives on deviled eggs, so I couldn’t resist!

  21. What a beautiful presentation and your eggs sound amazing!!!!

    1. Thank you! I have to admit to using my oyster platter here!

  22. Carolyn Page says:

    What a great idea, Dorothy. When I make an omelet I generally use 1 yolk and two or three whites (for the sake of less sat fat). And you are so right. Devilled eggs are a favourite for so many. They are generally the first eaten dish on the table.
    Wasn’t Sylvia’s recipe a treat. I can just see that sparkle entering your eye!
    xoxoxo

    1. So right Carolyn! My mom made these at every family holiday gathering, and a bunch in between too!

  23. Americaoncoffee says:

    Amazing!

    1. Thank you! I was amazed myself!

  24. You left out the hardest part, which is how to boil and peel the eggs. If you want them without green yolks and to be peeled without breaking, that’s actually not that easy. Think I prefer your mom’s recipe 😬

    1. I actually included a link to my page (third paragraph) on how to cook hard and soft boiled eggs.
      Mom’s were great! But if you have to watch your saturated fat, the remake is pretty good!

      1. Oops sorry I missed that part. They are good instructions. It can still go wrong if the freshness of the eggs is not consistent.

      2. It certainly can! We get our eggs right from my friend the farmer, usually the same day, and I do keep them at least a week before I use them for hard-boiled eggs. My biggest hurdle is that the eggs from the farmer are never consistent in size!

  25. Leah says:

    Wow! Guilt-free heavenly deviled eggs! Answer to my prayers! My cholesterol is at healthy levels because I try my best to eat healthy. And I love deviled eggs. I am one of those guests at parties who hopes to be given the leftover deviled eggs if there were any. I just loved them! :)“““““““““

    1. Try them, you’ll love them and not feel guilty at all! I make a smaller version for our shared lunch and everyone is happy!

      1. Leah says:

        I definitely will try them! Thanks!😊

  26. nancyc says:

    I’m a big, big fan of deviled eggs! These sound wonderful! 🙂

  27. nancyc says:

    I’m a big, big fan of deviled eggs–these sound wonderful! 🙂

    1. Thank you! Guilt free!

  28. I love them both! I remember at home we also used to mix the egg yolks with Pâté! Absolutely delicious 😋

    1. Those home memories! Nothing tastes better!

  29. Vicky says:

    Brilliant appetizer. Love these heavenly deviled eggs. Fantastic final presentation. Thanks for sharing

    1. So glad you appreciated this recipe Vicky! They have become quite popular in the family.

Please leave your valued comment here...