Deviled Eggs

I am off to Florida for a family vacation this Spring break. Not sure if I will be posting, so I leave you with this, a classic appetizer, and one that I love! I even have these for lunch sometimes!

*Tip – eggs are easier to peel when they are at least 1 week old so don’t use fresh eggs, try to use older eggs. Once eggs are fully cooked, run under cold water.


Deviled Eggs
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 halves • Old Points: 3 pts • Points+: 3
Calories: 96.8 • Fat: 7.5 g • Carb: 1.0 g • Fiber: 0.0 g • Protein: 6.3 g • Sugar: 0.3 g
Sodium: 156.1 mg

  • 4 large hard boiled eggs, cooled and peeled
  • 2 tbsp Hellmann’s light mayonnaise
  • 1 tsp dijon mustard
  • paprika
  • salt and fresh pepper to taste
  • 2 tbsp chopped chives

Cut eggs in half longways. Remove yolks and put them in a bowl. Add mayonnaise, mustard, salt and pepper. Stir well and pipe them back into egg whites. Top with chopped chives and paprika.