Amazing Zero Point Deviled Eggs


These Zero Point Deviled Eggs make for a fantastic appetizer or snack. They taste amazing and packed with protein-perfect the holidays!!


PREP TIME15 minutes

COOK TIME10 minutes


TOTAL TIME30 minutes


  • 12 hard boiled eggs
  • 2 Tbsp light Kraft mayo
  • 1/2 cup non fat plain or Greek yogurt  ( I use plain yogurt)
  • 2 Tbsp unsweetened almond milk or skim milk
  • 1/2 tsp mustard ( I use Dijon)
  • 1/2 tsp dry chives
  • 1/2 tsp dill weed
  • 1/8 tsp garlic powder
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp parsley flakes
  • 1/4 tsp paprika ( I use Dak’s Orginal Red Spice)
  • Garnish: paprika ( or Dak’s Orginal Red Spice) and parsley, if desired
  • 1 tsp distilled white vinegar for water
  • 1/2 tsp salt for water


  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes.
  4. Once the eggs have been in the boiling water the 4 minutes. Remove from heat and place eggs into a large bowl of ice cold water.
  5. Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel. Then peel eggs.
  7. Cut hard boiled eggs lengthwise in half. Remove yolks and set whites aside.
  8. Place egg yolks into a small mixing bowl. Combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Spoon yolk mixture into egg whites.
  10. Sprinkle with paprika and parsley if desired.
  11. Refrigerate until ready to serve.

Makes 24 deviled eggs or 12 ( 2 deviled eggs) servings

0 Points® per serving

Zero Point Cheesecake

I’m not sure who posted this Greek yogurt cheesecake yesterday but I made it today with a Twist and thank you!!!! Not sure if this

Read More »

WW Chocolate Frosty

Sharon Kelly INGREDIENTS1 Cup of Unsweetened Almond Milk2 Tablespoons of Sugar-Free Fat-Free Chocolate Pudding Mix or Vanilla, Butterscotch, Pistachio – pick your favorite flavor.1 teaspoon

Read More »

Lemon Cheesecake Mousse

INGREDIENTS8 oz cream cheese softened1 cup cream, whipping or heavy½ cup erythritol, ground or low carb sweetener1 lemon, juice1 teaspoon lemon rind1 teaspoon vanilla extractINSTRUCTIONSBeat

Read More »