Easy Deviled Eggs

In Poustinia: A Novel, Vicki offered to make deviled eggs for Amanda’s 4th of July barbecue. I, too, used to make deviled eggs as a picnic side dish. I now make them every week to keep in the refrigerator. They make a great high protein snack and are more filling than just a plain hard-boiled egg.

Easy Deviled Eggs

Low in calories, High in protein.

Course Side Dish
Cuisine American
Keyword Deviled Eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 6 Eggs
  • 1/4 cup Mayonnaise I use low-fat mayo
  • 1 teaspoon Sweet gherkin pickle juice I use no sugar pickle juice
  • 1 teaspoon Spicy brown mustard
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Ground black pepper
  • Paprika (optional) for garnish


  1. Place eggs in a saucepan. Heat on medium high until water begins to boil. Continue cooking for 5 minutes, then turn off burner and let eggs sit in hot water for 10 minutes.. 

    Remove from heat and drain. Add cold water to the eggs in the pot to stop the cooking process.  Drain again and add more cold water. Crack the eggs and let sit in the cold water for a few minutes. This helps with peeling.

  2. Peel eggs. Rinse with cold water. Drain on a paper towel. 

    Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a plate. 

    Mash the yolks into a fine crumble using a fork. Add salt and pepper while crumbling.

    Add mayonnaise and mustard, stirring with a spoon to mix well. This will be a thick ball stage.  Add sweet pickle juice to thin to a softer consistency. Not too much or it will get "goopy."

  3. Evenly disperse teaspoons of the yolk mixture into the egg white halves. Refrigerate in a covered container. Before serving, you can sprinkle with paprika for color, but it's not necessary.

Recipe Notes

I use low-fat mayonnaise and no-sugar-added sweet gherkins to make my deviled eggs so that they are zero Weight Watchers points.

The finer your egg yolk crumble, the less lumpy your mixture will be. But you don't have to go crazy with the mixing. It will smooth out somewhat as you add the pickle juice.

I like the spicy mustard and lots of pepper in my deviled eggs. But you can substitute plain yellow mustard and any kind of mayo. You can also use vinegar for the pickle juice if you like a more tart deviled egg.

I keep my deviled eggs in a covered container in the refrigerator. They keep well for several days.

2 thoughts on “Easy Deviled Eggs

  1. Deviled eggs are one of my favorites! I do like the tartness of dill pickle juice or vinegar in mine and use a high fat, avacado oil Mayonnaise for my fat burning diet. YUM!

  2. That sounds good, Violet. There are so many variations for different tastes. It’s fun to change it up!

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