Low Sodium Classic Deviled Eggs
Elevate your appetizer game with these Low Sodium Classic Deviled Eggs—an irresistible twist on a timeless favorite, crafted to prioritize heart-healthy ingredients without compromising on flavor. This recipe keeps the traditional creamy texture intact, using low-fat mayonnaise and a tangy hint of Dijon mustard and apple cider vinegar. Enhanced with the subtle savoriness of non-salt garlic powder and finished with a sprinkle of smoky paprika and fresh chives, these deviled eggs are both visually stunning and packed with balanced flavor. Ready in just 25 minutes, they’re perfect for parties, picnics, or as a guilt-free snack. Discover how easy it is to enjoy this low-sodium version of a beloved classic that’s egg-cellent in every bite!
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Recipe Information
Ingredients
- 6 pcs large eggs
- 3 tablespoons low-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh chives, chopped
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon non-salt garlic powder
Instructions
Place the eggs in a single layer in a saucepan and cover them with water, about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once the water starts boiling, cover the saucepan and turn off the heat. Let the eggs sit for 9-12 minutes. For slightly less firm yolks, go for 9 minutes.
While the eggs are cooking, prepare an ice bath. Fill a large bowl with ice and water.
When the eggs have finished cooking, transfer them to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make them easier to peel.
Peel the eggs under cold running water to help remove any stubborn shell pieces.
Gently slice each egg in half lengthwise, then carefully remove the yolks and transfer them to a medium mixing bowl.
Mash the yolks with a fork until the texture is crumbly.
Add the low-fat mayonnaise, Dijon mustard, apple cider vinegar, non-salt garlic powder, and ground black pepper to the mashed yolks. Mix until the consistency is smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish each deviled egg with a sprinkle of paprika and the chopped chives.
Serve immediately, or cover and refrigerate until ready to serve. Best if consumed within a day.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1124 mg | 374% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
