The Deen Bros. Lighter Southern Deviled Eggs

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The Deen Bros. Lighter Southern Deviled Eggs

By Bobby and Jamie Deen

The Deen Bros. Lighter Traditional Southern Deviled Eggs

81 Fewer Calories
8 g Less Fat

12 large eggs
6 tablespoons reduced-calorie mayonnaise
11/2 tablespoons sweet pickle relish
2 teaspoons Dijon mustard
1/4 – 1/2 teaspoon Paula Deen Paprika Spice Blend
Chopped pimentos, optional
Sweet gherkin pickles, optional

Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover, and let stand 15 minutes. Drain; run under cold running water.

Peel the eggs and halve lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, relish, mustard, and spice blend until well mixed. Spoon the mixture into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve. Garnish with the pimientos and serve with the pickles on the side, if using. 

Servings: 12
Prep Time: 20 min
Standing Time: 15 min
Difficulty: Easy

Per Serving: (2 deviled eggs) 66 Cal; 5 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 15 mg Calcium; 0 mg Iron; 184 mg Sodium; 104 mg Cholesterol

Test Kitchen Tip:
Store the remaining cooked egg yolks covered in the refrigerator for up to 3 days. Use them to sprinkle on fresh steamed asparagus or other vegetables, or in salads. 

Original recipe courtesy Paula Deen:  Traditional Southern Deviled Eggs
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Leave a Comment

Reader Comments:


No one should ever put sweet pickle relish in deviled eggs or potato salad it's just not Southern, of course that's just my opinion. Stacey

By Stacey on August 29, 2011


ohhh my gosh! have i found something delicious?yes i have, i sent my husband to walmart for a few items, and when he got home he had added something to my list. he thought he had picked up a banana bread cake i took it out of the bag to cut me a slice i sat down and took a bite, then i took another bite it was so moist so delicious i got up and walked over to look at the container the cake was in and looked on it and low and behold there it was paula deens name why was i so shocked of course thats why it is so good i have watched paula on her cooking show and seen how she would take the fork and show how moist the cake was and good i thought it can't be that good but let me tell you i had to send my husband for another one today we love it, and the price can't be beat.thanks paula i'll be trying to cook up some of your recipes you've made a believer out of me!gwen

By gwen langston on August 06, 2011


How long do you usually boil the eggs for the deviled eggs?

By Deanna on May 26, 2011


Joyce, I believe this is the recipe you're looking for:

By Jonathan Able on April 27, 2011



By JUDY on April 13, 2011


I made your bread pudding 2 times now It is to die for People tell me t bread pudding (the way gramma made it) but they cant help going YUM the whole time they are eating it Thank you

By Lois on April 13, 2011


Could you get me the receipe for the southern sour cream biscuits. I made them but they fall apart. I think I may have missed something in the receipe. Thanks.

By Joyce Hall on April 12, 2011


my favor watch every day show paula deen i love that and that lady sweet and friendly people actival cook show wonderful paula deen i learn from your cook i enjoy taste yummmmm goood !!!!! wink

By juan morales on April 11, 2011


I absolutely enjoy your cooking/receipes together with your dear Mom, Paula it is my wish to visit her your restaurant in the not too distant future, if funds allow, but I always look at her on Foodnet work channel absolutely fantatic!!! sometime with you, sometimes with guests, sometimes alone, sometimes with husband but I watch all the time - I would love to come visit

By Barbara Remy on April 09, 2011


I love these eggs. I make mine with low fat mayo,sweet pickle and curry powder. Try this sometimes.

By Chris Culpepper on April 08, 2011


yes i saw on here your bread pudding and now can not find it..want to make it thank martha

By martha on April 07, 2011


I like the high calorie deviled eggs -- add sour cream and cream cheese (chive/onion flavor) to the mayo in addition to finely diced sweet pickles. YUMMMMM!!!!!!!!!!

By Dalma Dickens on April 07, 2011

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