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.

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Deviled Eggs


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


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

Nutrition Information

Yield: 4 servings, Serving Size: 2 halves

  • Amount Per Serving:
  • Freestyle Points: 0
  • Points +: 3
  • Calories: 96.8 calories
  • Total Fat: 7.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 156.1mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0.3g
  • Protein: 6.3g
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