If you prefer a more traditional deviled eggs recipe, try my low-fat, low-carb deviled eggs.
Salmon Deviled Eggs
- 12 eggs
- 1/4 cup fat-free mayonnaise
- 1 6 oz. can salmon
- 2 spring onions, chopped (white and light green parts only, with the best food chopper)
- 1 dash dill
- salt and pepper to taste
Place eggs in a large saucepan covered with water by two inches. Bring to a boil uncovered. Cover and remove eggs from heat. Let stand 10 minutes, then run eggs under cold water and peel. Cut eggs in half lengthwise. Scoop out yolks and place half the yolks in a bowl. Add mayonnaise, salmon, onions, dill, salt and pepper to bowl. Spoon into egg white halves. Refrigerate until ready to serve.
Makes 24 deviled eggs.
Alternatively, you can cook them in an egg cooker.
Per deviled egg: 41 calories, 2 g fat (1 g saturated), 57 mg cholesterol, 0 carbohydrate, 0 g fiber, 4 g protein, 2% Vitamin A, 1% Vitamin C, 2% calcium, 2% iron
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