Dreamy No Mayo Deviled Eggs

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Dreamy No Mayo Deviled Eggs
40 min.
12
59kcal

Suggestions


Are you ready to elevate your appetizer game with a delightful twist on a classic favorite? Introducing our Dreamy No Mayo Deviled Eggs, a scrumptious and health-conscious alternative that will impress your guests and tantalize your taste buds. Perfect for any occasion, these deviled eggs are not only vegetarian, gluten-free, and dairy-free, but they also cater to those following a low FODMAP diet.

Imagine biting into a creamy, flavorful filling that’s rich in taste yet light on calories—each egg half contains just 59 kcal! The secret to this dreamy filling lies in the combination of egg yolks, olive oil, and a hint of relish, all blended to perfection in a food processor. The result is a velvety texture that’s both satisfying and guilt-free.

Whether you’re hosting a festive gathering, preparing a snack for game day, or simply looking for a healthy treat, these deviled eggs are the ideal choice. They’re easy to make, ready in just 40 minutes, and can be beautifully garnished with a sprinkle of paprika for that extra pop of color. So, roll up your sleeves and get ready to impress with this delightful dish that’s sure to be a hit at your next meal!

Ingredients

  •  eggs 
  • tablespoons olive oil 
  • 12 servings paprika for garnish
  • 0.3 teaspoon pepper freshly ground
  • tablespoon relish 
  • 0.3 teaspoon salt 

Equipment

  • food processor
  • bowl
  • pot
  • slotted spoon

Directions

  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes.
  2. Remove eggs with a slotted spoon and run cold water over them. Cool eggs 10 minutes.
  3. Remove shells when cool.
  4. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
  5. Add hummus, olive oil, pepper, and salt to the yolks; puree in the food processor.
  6. Add the relish and pulse 3 to 5 times to incorporate.
  7. Put the yolk mixture in a piping bag (see note). Pipe about 1 teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

Nutrition Facts

Calories59kcal
Protein20.27%
Fat69.49%
Carbs10.24%

Properties

Glycemic Index
3.92
Glycemic Load
0.06
Inflammation Score
-6
Nutrition Score
4.0691304793176%

Nutrients percent of daily need

Calories:58.97kcal
2.95%
Fat:4.69g
7.22%
Saturated Fat:1.05g
6.59%
Carbohydrates:1.56g
0.52%
Net Carbohydrates:0.83g
0.3%
Sugar:0.29g
0.32%
Cholesterol:81.84mg
27.28%
Sodium:94.74mg
4.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.08g
6.16%
Vitamin A:1106.2IU
22.12%
Selenium:6.88µg
9.83%
Vitamin E:1.15mg
7.66%
Vitamin B2:0.13mg
7.39%
Phosphorus:50.41mg
5.04%
Iron:0.84mg
4.67%
Vitamin B6:0.08mg
4.03%
Vitamin B5:0.39mg
3.88%
Vitamin B12:0.2µg
3.26%
Vitamin K:3.14µg
3%
Vitamin D:0.44µg
2.93%
Fiber:0.73g
2.91%
Folate:11.34µg
2.83%
Zinc:0.37mg
2.49%
Potassium:77.52mg
2.21%
Manganese:0.04mg
2.18%
Calcium:17.2mg
1.72%
Magnesium:6.51mg
1.63%
Copper:0.03mg
1.59%
Vitamin B3:0.22mg
1.12%
Vitamin B1:0.02mg
1.06%