Recipe: Low Sodium Deviled Eggs

Mar 24, 2016

Easter is just around the corner and what could be a more appropriate appetizer than deviled eggs? This low sodium version is on the tangy and sweet side. If you’re in a pinch, but need an easier way to fill the eggs, remember you can always fill a ziplock baggie with the mixture and cut the corner for a makeshift piping bag.

Makes:6, 1 egg servings

Calories:86; Potassium: 63 mg; Sodium: 106 mg; Protein: 5.6 g; Total Fat: 6 g


  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon cider vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon onion powder
  • paprika for garnish (optional)


  1. Slice eggs in half and remove yolks; set whites aside.
  2. Mash yolks with a fork in a small bowl. Stir in mayonnaise, vinegar, sugar, mustard and onion powder. Mix well until smooth.
  3. Stuff egg white halves with mixture.
  4. Sprinkle with paprika, if desired. Refrigerate until serving – enjoy!

Categories: Recipes