Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 84.7
Total Fat 5.3 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.0 g
Cholesterol 186.0 mg
Sodium 155.7 mg
Potassium 76.3 mg
Total Carbohydrate 1.8 g
Dietary Fiber 0.1 g
Sugars 1.1 g
Protein 6.3 g
Vitamin A 6.7 %
Vitamin B-12 9.3 %
Vitamin B-6 3.1 %
Vitamin C 1.6 %
Vitamin D 0.0 %
Vitamin E 2.7 %
Calcium 2.7 %
Copper 0.5 %
Folate 5.8 %
Iron 3.7 %
Magnesium 1.5 %
Manganese 1.1 %
Niacin 0.3 %
Pantothenic Acid 7.1 %
Phosphorus 8.7 %
Riboflavin 15.2 %
Selenium 22.0 %
Thiamin 2.3 %
Zinc 3.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Deviled Eggs

View the full Deviled Eggs Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Deviled Eggs

78 calories of Hard Boiled Egg, (1 large)

5 calories of Kraft Mayo Fat Free Mayonnaise Salad Dressing (16g), (0.50 tbsp)

1 calories of Grey Poupon Dijon Mustard, (0.17 tsp)

0 calories of Dill Pickles, (0.01 cup, chopped or diced)

0 calories of Parsley, (0.17 tbsp)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Celery, raw, (0.17 tbsp)

Nutrition & Calorie Comments  

Stuffing celery with egg salad eliminating bread calories Submitted by:

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Use light mayo, fat free is chemicals, you taste them, yuck! Submitted by:

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I love deviled eggs. The pickle juice and calorie cutting sound great. I always use light mayonnaise. Submitted by:

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Really good for the reduction in calories and fat. Submitted by:

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The juice is one of my secret ingredients as well, although I leave out the Dijon mustard, celery and parsley. I use sweet pickles and the juice, along with boiling the eggs in salted water and/or letting them marinate in pickle juices once peeled. Submitted by:

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I only use half the mayo and half Greek yogurt. It tastes about the same and less fat. Submitted by:

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I used low fat sour cream in these instead of the mayo (we don't use mayo- full fat or no fat. My DF didn't like the consistency of the filling, but they are tasty in my opinion! Since he didn't devour them, I have a healthy snack for the work week! Yum! Submitted by:

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Sweet pickle relish, onions, celery salt and plain ole mustard are some my key ingredients. I don't do dill anything! Submitted by:

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I, too, use hummus sometimes in place of mayonnaise. But fatfree mayonnaise tastes awful. Try Greek FF yogurt (I always use Fage Total 0) instead. Also: if you don't have a special egg plate, simply slice a tiny bit off the bottom of the half and it will lie flat & level. Try different mustards. Submitted by:

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Instead of pickle juice and dill pickle, my mom uses sweet pickle relish. She also uses regular yellow mustard instead of Dijon. No idea what this does to calories, though. Submitted by:

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If I could stand dill pickle it might be good but I wouldn't try it with pickle much less the juice and pickles have too much salt Submitted by:

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2 years ago, my sil gave me her recipe, which was raved about at parties. A simple recipe, the eggs were evil with a lot of mayo. I do NOT like the lowfat/fatfree mayos - the consistency is wrong.
What was I to do? trade at least 1/2 the mayo for greek yogurt. works in potata salad. find your taste
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