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Amazing Zero Point Deviled Eggs


  • 12 hard boiled eggs
  • 2 Tbsp light Kraft mayo
  • 1/2 cup non fat plain or Greek yogurt  ( I use plain yogurt)
  • 2 Tbsp unsweetened almond milk or skim milk
  • 1/2 tsp mustard ( I use Dijon)  
  • 1/2 tsp dry chives
  • 1/2 tsp dill weed
  • 1/8 tsp garlic powder 
  • 1 tsp salt 
  • 1/8 tsp pepper
  • 1 tsp parsley flakes 
  • 1/4 tsp paprika ( I use DAK’S ORGINAL RED spice)
  • Garnish: paprika ( or DAK’S ORGINAL RED spice) and parsley, if desired 
  • 1 tsp disilled white vinegar for water
  • 1/2 tsp salt for water 
Amazing Zero Point Deviled Eggs


  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel. )
  5. Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel. Then peel eggs.
  7. Cut hard boiled eggs lengthwise in half. Remove yolks and set whites aside.
  8. Place egg yolks into a small mixing bowl. Combine the rest of the ingredients. Whisk until all ingredients are incorporated. 

Spoon yolk mixture into egg whites.

Sprinkle with paprika and parsley if desired.

Refrigerate until ready to serve.

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