Bedeviled Eggs

  • Active Time 15m
  • Total Time 15m
  • Rating ****

24 deviled eggs

We lowered the saturated fat in these deviled eggs by using only half the yolks and extending the filling with breadcrumbs.

Make Ahead Tip: Cover and refrigerate for up to 2 days.


  • 12 large hard-boiled eggs
  • 1/2 cup fresh breadcrumbs (see Tip)
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh chives or scallions
  • 1 tablespoon Dijon mustard
  • Salt & freshly ground pepper to taste
  • Paprika for garnish


Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chives (or scallions) and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter.

Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread, tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7604

nutrition information per serving

44 calories; 3g total fat; 1g total saturated fat; 107mg cholesterol; 69mg sodium; 1g carbohydrates; 0g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You


Sign Up for Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.