Devilled Egg

One of my favourites!

Someone brought a bunch of these to Christmas dinner.  I was trying to behave, but I was hungry and it seemed like a better idea than chips…  I’d forgotten how much I’ve always enjoyed devilled eggs, so when I got hungry this afternoon, I grabbed one of the hard-boiled eggs out of the fridge, and set out to see if I could come up with a recipe that was ‘allowable’.

It seems to have worked!

Ingredients (for 1 serving)

1 egg, hard boiled and cooled
1/2 tsp minced onion
1 dash Worcestershire sauce (2 – 5 drops, to taste)
1 dash Tabasco sauce (2 – 5 drops, to taste)
1 pinch mustard powder
2 tsps Light mayonnaise (I used Hellmann’s 1/2 Fat)
1/2 tsp chopped parsley, optional
1 pinch paprika



  1. Peel egg and slice in half.
  2. In small bowl, mash egg yolks. Mix in onion, Worcestershire, Tabasco, mustard, mayonnaise and parsley, if using.
  3. Drop yolk mixture with a spoon and knife into the egg whites. Top with a sprinkle of paprika.


Notes: if you don’t have onion on hand, use green onion or chives.  Both the hot and smoked paprika varieties are nice.

Serving Ideas:  Serve with about 1/4 cup of pickled onions and gherkins.

Categories: Afternoon Tea, Appetizers & Finger Foods, Dairy-Restricted, Diabetic, Healthy Portions, Mini Meals, PowerFuel, Serves 1 or 2, Snacks & Dips

According to MasterCook:  (Per Serving): 100 Calories; 7g Fat (63.5% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 216mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

By my calculations, this works out to a PowerFuel.


Northern Sunset



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