Deviled Eggs

I have found the perfect method to making hard boiled eggs, thanks to Alton Brown (and pinterest). He is a genius. There was a really popular pin going around on pinterest awhile ago of some eggs inside an oven. I clicked on it, and couldn’t believe what it was. Someone had made hard boiled eggs in their oven. If making deviled eggs ever seemed intimidating to you, it shouldn’t be any more after you try this method. The egg came out perfect! You set your oven rack in the middle of a 325 degree oven, and bake the eggs in there for 30 minutes. Once they’re done baking you take them out in soak them in an ice bath for awhile until they cool down. So easy, and I’m going make hard boiled eggs using this method all the time now.

These deviled eggs are really light and creamy. I changed the spices up a bit and added in some fresh thyme instead of green onions and used some Worcestershire sauce to give them a little more flavor. They’re only 34 calories an egg too, so enjoy!

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Recipe from Eating Well

Servings: 24

Points Plus:  1

Nutrition Info:

34 calories; 2 g fat; 1 g carbohydrates; 3 g protein; 0 g fiber;


12 large hard-boiled eggs , (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives , or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika , for garnish


Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.


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