In the kitchen with Kelley: Healthy Deviled Eggs

Did you ever see the movie “Runaway Bride,” starring Julia Roberts as a chameleon-like character who doesn’t truly know herself?

As a result, her tastes in everything from hobbies to food changes to mimic those of each new man who comes along.

Richard Gere’s character calls her on it, pointing out that she doesn’t even know what kind of eggs she likes. By the end of the movie, she figures out her favorite way to eat eggs. But if she’s anything like me, she actually really does like eggs pretty much any way they’re cooked. In fact, I cannot think of a single way I don’t like eggs.

Eggs provide broad nutrient support. They’re a source of high-quality protein. The contain all the B vitamins, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin and folic acid. Eggs are also a rich source of most minerals, including selenium and iodine, both of which can be difficult to obtain from other foods. And now that we know we were wrong about eggs and cholesterol, you can feel great about eating them.

One of my favorite ways to eat eggs, though, is typically unhealthy. I love deviled eggs, which are usually made with gobs of mayonnaise — so tasty, but so bad for you. Luckily, I found a couple of recipes on the blog To Live & Diet In L.A. that are both healthy and delicious. I’ll share one today.

Healthy Deviled Eggs
  • 1 dozen eggs
  • 6 tablespoons diced green onions
  • 3 tablespoons olive oil
  • 3 teaspoon spicy mustard
  • paprika to taste
  1. Hard-boil the eggs using this method.
  2. Peel the eggs and slice the eggs in half longwise. Place the egg whites on a plate or serving dish.
  3. Put the yolks in a sealable plastic bag with the onions, olive oil and spicy mustard. Squeeze out all the excess air and then seal the bag.
  4. Squish the bag with your fingers to mix all the ingredients. When the yolk mixture is blended and creamy, cut a small triangle from the bottom corner of the bag.
  5. Use the bag as you would use a pastry bag to squeeze the yolk mixture into the egg whites.
  6. Sprinkle with paprika and serve.
Nutrition Information
Serving size: 12 Calories: 102.5 Fat: 7.1g Saturated fat: 2.2g Unsaturated fat: 4.2g Carbohydrates: 1.3g Sugar: 0.5g Sodium: 92.6mg Fiber: 0.1g Protein: 8.0g Cholesterol: 270.0mg



Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.