Low-Fat Deviled Eggs

Low-fat deviled eggs might not be something you thought was possible but they are–and they’re absolutely divine, too. Replacing half the egg yolks with silken tofu gives them the desired creaminess, while horseradish, mustard, and hot sauce pump up the flavor.

Five low-fat deviled eggs on a leaf shaped plate, garnished with a sprinkle of chives and paprika

These eggs are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don’t tell your guests and they’ll never know. Just ask my husband, a self-proclaimed deviled eggs connoisseur, who can’t stop eating them.–Ellie Krieger

LC Waste Not, Want Not Note

In a well-intentioned attempt to curtail arguably unnecessary calories, this recipe instructs you to discard six of the hard-cooked egg yolks. But we hate waste. Besides, the yolks are loaded with essential vitamins, including those coveted stress-soothing Bs. So…what to do with those hard-cooked yolks? (Not the entire hard-cooked egg, mind you. Just those dense, crumbly, vibrant orbs of orange.) You can’t exactly save them for baking, seeing as they’re already cooked. We can see chopping them and sprinkling them over salads or steamed asparagus or sauteed green beans, and we’ve even heard of stirring them into chocolate-chip cookie dough. But mostly we sneak them into our dog’s kibble to ensure a glossy coat. Any suggestions?

☞ Contents

Low-Fat Deviled Eggs

Deviled Eggs
These low-fat deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. Silken tofu adds creaminess while reducing fat.

Prep 10 mins
Cook 15 mins
Total 25 mins
24 eggs
11 kcal
5 from 1 vote


  • 1 dozen large eggs
  • 2/3 cup silken tofu drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon store-bought or homemade hot pepper sauce plus more to taste
  • 2 teaspoons prepared horseradish
  • 2 tablespoons chopped chives plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon paprika


  • Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.
  • Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper. (You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers for up to 2 days.)
  • Spoon the yolk mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange the deviled eggs on a platter and sprinkle with paprika and chives. You can hold the stuffed eggs in the refrigerator for up to a few hours before serving.

Show Nutrition

Serving: 1eggCalories: 11kcal (1%)Carbohydrates: 1gProtein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mg (3%)Sodium: 19mg (1%)Potassium: 18mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 25IU (1%)Vitamin C: 1mg (1%)Calcium: 4mgIron: 1mg (6%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Originally published August 12, 2009


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. You can use leftover hardboiled yolks to bake some delectable French cookies called Ovis Molis. Indeed there is a whole branch of sweet nibbles from Europe that calls for them, they make for an incredibly soft shortbread-like pastry that can become addictive.

    5 harboiled yolks
    200 g butter
    200 g flour
    100 g cornstarch
    100 g icing sugar
    Vanilla extract
    Peach or apricot jam.

    1. Preheat oven at 350°F.

    2. Pass the yolks through a sieve and mix them together with the other ingredients (except the jam) to a soft dough. Mold the dough in small balls, flatten them slightly on your cookie sheet then indent them with your thumb and fill the indentation with a little jam.

    3. Bake for 15 minutes and remove from the oven while they are still soft – they don’t have to brown too much.

    Of course you can use whatever jam you have on hand, but a yellow one makes the cookies look just like half eggs – and the name “Ovis” is just a reference to that in some undefined language of Latin origins 😉

    Have a look at them here. Don’t they look adorable?

  2. Why waste the yolks? Mix with the remaining tofu and use as a sandwich spread. The star rating should be 4 not one—I guess I’m challenged!

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