This low carb, lightened up Deviled Egg Dip has all the deviled egg flavor you love, but in a rich, creamy, easy-to-make dip!


    • 12 large eggs
    • 2 oz 1/3 less fat cream cheesesoftened to room temperature
    •  cup plain nonfat Greek yogurt(I use Fage 0%)
    •  cup light mayonnaiseI use Hellmann’s light
    • 2 tablespoons mustarduse your favorite type
    • 1 tablespoon white vinegar
    • 1 teaspoon hot sauce
    • ½ teaspoon paprikaplus a bit more for garnish
    • ½ teaspoon salt
    • ⅛ – ¼ teaspoon black pepperto taste
    • 1 teaspoon chopped chivesseparated


    • To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
    • While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold.
    • Peel the eggs under cold running water (I’ve found it’s much easier) and transfer the peeled eggs to a cutting board. Slice the eggs in half lengthwise and scoop the yolks out into the bowl of your food processor. Set aside four eggs worth of the egg whites and place the remaining whites into the food processor bowl with the yolks. Add the cream cheese, Greek yogurt, mayonnaise, mustard, vinegar, hot sauce, paprika, salt, and pepper to the food processor bowl. Run the food processor for 2-3 minutes until the mixture is blended and smooth.
  • Chop up the reserved egg whites and transfer them to a mixing bowl. Add most of the chopped chives, reserving some for garnish. Transfer the smooth mixture from the food processor to the mixing bowl and stir to incorporate the egg whites and chives. Taste and add additional seasoning if desired.
  • Transfer to a serving dish and top with a few shakes of paprika and the remaining chives for garnish before serving. Refrigerate if not serving immediately.


W-W Points per (1/4 cup) serving: 1 (Points calculated using the recipe builder on

Nutrition Information per (1/4 cup) serving: 89 calories, 1 g carbs, 0 g sugars, 6 g fat, 2 g saturated fat, 6 g protein, 0 g fiber, 160 mg sodium (from

Weight War’s Points Plus: 2 per (1/4 cup) serving (PP calculated using a Weight War’s Points Plus calculator and the nutrition info below)

Adapted from Sweet & Savory Meals

By Admin

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