Dijon and Horseradish Deviled Eggs

Dijon and Horseradish Deviled Eggs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
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Deviled eggs are a great low carb snack or appetizer. And, perfect for Easter time if you have a lot of leftover dyed eggs! This traditional take features zesty dijon mustard and horseradish for extra flavor without a lot of added salt. We subbed most of the mayonnaise for plain yogurt for a lighter filling.
  • Prep time
    10 min
  • Cook time
    7 min
  • Servings
    6 Servings
  • Serving size
    2 halves
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 halves
  • Amount per serving Calories 75

  • Total Fat 4g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 150mg
  • Sodium 135mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 2g
  • Protein 7g
  • Potassium 110mg

Choices/Exchanges: 1 Medium-fat meat



  • eggs
  • white vinegar
    1 tbsp
  • plain yogurt (nonfat)
    6 tbsp
  • light mayonnaise
    1 tbsp
  • fresh chives (minced)
    1 tbsp
  • Dijon Mustard
    2 tsp
  • horseradish
    1/2 tsp
  • turmeric
    1/4 tsp
  • paprika
    1 pinch


  1. To prepare the eggs: Add the eggs to a saucepan that is large enough so they are not crowded. Add water to cover about 1 inch over the eggs. Cover the pot and bring to a boil. Once the water comes to a boil, about 6 to 7 minutes, remove the pot from the heat and set it on an unused burner. Add the vinegar to the water (to help in peeling the eggs). Let the eggs stand in the hot water for 20 to 30 minutes.

  2. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water bath, letting them cool for 15 to 20 minutes. Gently remove each egg from the ice water, and gently tap its shell until it is cracked all over (but do not peel). Add the cracked eggs back to the ice water bath (prepare a new ice bath if necessary) for 10 minutes. Remove the eggs from the ice water, and gently roll them between your palms. The shells should slip off easily. Discard the shells.

  3. Halve each egg and remove the yolks. Discard one yolk and add the remaining five to a bowl. Set the egg whites on a platter, with the cut sides up.

  4. Mash the yolks with the yogurt, mayonnaise, chives, mustard, horseradish, turmeric, salt, and pepper. Spoon or pipe the egg yolk mixture back into the egg whites. Sprinkle lightly with paprika.