Appetizers / Soups / Salads

Linda's Southern Deviled Eggs takes several minutes to prepare.

Linda's Southern Deviled Eggs takes several minutes to cook.

Linda's Southern Deviled Eggs makes 12 servings.

The ingredients for Linda's Southern Deviled Eggs are:

Hard Boiled Eggs, 12 large
Duke's Real Mayonnaise, 4 tbsp
Greek nonfat yogurt, plain, 4 tbsp
Grey Poupon Dijon Mustard, 3 tsp
salt, 1 tsp
dash or 2 of white pepper
dash or 2 of cayenne pepper
paprika for garnish

Here is how you make Linda's Southern Deviled Eggs:

Night before: Hard-boil eggs, and refrigerate. Next day: peel eggs, cut in half, remove yolks & place in a small bowl. Add Duke's mayonnaise, yogurt, mustard, salt, and peppers to the yolk, and mash together until well blended and creamy - a pastry blender works well for this. Place a heaping teaspoon in each egg white. When all eggs are filled, balance the yolk filling so that they look like approximately the same size. Sprinkle paprika on top for garnish, and place on the egg plate to serve. You DO have an egg plate, don't you? :-)Serving Size: 12 servings (1 egg)Number of Servings: 12Recipe submitted by SparkPeople user LINDAHUTCH53.

The nutritional information for Linda's Southern Deviled Eggs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.5

• Total Fat: 9.3 g
• Cholesterol: 189.6 mg
• Sodium: 119.9 mg
• Total Carbs: 0.8 g
• Dietary Fiber: 0.0 g
• Protein: 6.8 g