Breakfast Eggs Recipes Snacks — 01 April 2013

Paula Deens’s deviled eggs get a healthy makeover!

By: Jodie Shield, MEd, RDN

Decorating Easter eggs is such a thrill for kids, parents and grandparents. But after the baskets are put away, chances are you have a dozen stashed in your refrigerator. Not sure what to do with all those leftover Easter eggs? I have three suggestions:

  1. Try my Classic Egg Salad recipe. It’s from my book Healthy Eating, Healthy Weight for Kids and Teens, which by the way, is now available as an eBook.
  2. Check out my Egg Salad Sandwich recipe featured on the Kmart Play Date Place blog. It’s super easy and perfect for lunch or a light supper.
  3. Make these delicious Southern-Style Deviled Eggs. Being a northerner, I confess: deviled eggs were never one of my favorites.  However, now that my son goes to college in Memphis, I have become a fan.  Let’s just say, I have learned that no social gathering in the south would be complete without a platter of deviled eggs. For inspiration, I turned to Paula Deen – the queen of southern cooking.  I went ahead and lighted up her Traditional Southern Deviled Egg recipe.  While Paula’s recipe is delicious, mine is lighter and a tad more nutritious.

So many options for using up those extra hard-cooked eggs. What are y’all going to try?


Southern-Style Deviled Eggs

Makes 16 eggs


  • 8 large eggs, hard-cooked and peeled
  • 2 tablespoons plain, fat-free Greek yogurt
  • 2 tablespoons mayonnaise made with canola oil
  • 1 1/2 tablespoons pickle relish
  • 1 teaspoon Dijon mustard
  • salt and pepper (optional)
  • dash of paprika


  1. Slice each of the eggs in half. Remove the yolks and place them in a small bowl.  Put the egg whites on to a large plate.
  2. Mash the yolks with a fork and stir in the yogurt, mayonnaise, pickle relish, and Dijon mustard.  (If you’re using salt and pepper,add it now.)
  3. Till each of the egg whites evenly with the yolk mixture.  Sprinkle paprka over the top.  Store covered in the refrigerator until you’re ready to serve.

Nutrition Information: 44 calories, 3. 5 grams protein, 0.5 grams carbohydrate, 3 grams fat, 1 gram saturated fat, 93 milligrams cholesterol, 78 milligrams sodium,, 0 grams dietary fiber


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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