Amazing Zero Point Deviled Eggs

Elevate your snack game with these Amazing Zero Point Deviled Eggs, a delicious and protein-packed treat that’s perfect for any occasion. These deviled eggs are not only a crowd-pleaser but also a fantastic addition to your holiday spread, boasting incredible flavor without compromising on your healthy eating goals.

Crafting these deviled eggs is a breeze. Begin by boiling a dozen eggs to perfection, and a clever touch of vinegar and salt in the boiling water helps prevent cracking and eases the peeling process. Once cooled and peeled, these eggs are ready to be transformed into a guilt-free delight.

The magic happens in the yolk mixture, where light Kraft mayo, non-fat plain or Greek yogurt, unsweetened almond milk, and a blend of flavorful spices come together. Dijon mustard adds a zesty kick, while dry chives, dill weed, garlic powder, salt, and pepper create a harmonious symphony of tastes. The final touch of paprika and parsley adds both color and an extra layer of flavor.

The result? Creamy, satisfying deviled eggs that are not only delicious but also earn you zero points. Whether you’re following a specific points system or simply looking for a healthier alternative, these deviled eggs fit the bill. With a refreshing twist using yogurt and almond milk, they maintain the classic taste while catering to dietary preferences.

Serve these Amazing Zero Point Deviled Eggs at your next gathering, and watch them disappear as guests savor the delightful combination of textures and flavors. Each bite is a testament to the fact that healthy eating can be incredibly enjoyable. So, indulge in these guilt-free delights and savor the holidays without compromising on taste or nutrition.

Amazing Zero Point Deviled Eggs

These Zero Point Deviled Eggs make for a fantastic appetizer or snack. They taste amazing and packed with protein-perfect the holidays!!

PREP TIME15 minutes

COOK TIME10 minutes


TOTAL TIME30 minute


  • 12 hard boiled eggs
  • 2 Tbsp light Kraft mayo
  • 1/2 cup non fat plain or Greek yogurt  ( I use plain yogurt)
  • 2 Tbsp unsweetened almond milk or skim milk
  • 1/2 tsp mustard ( I use Dijon)
  • 1/2 tsp dry chives
  • 1/2 tsp dill weed
  • 1/8 tsp garlic powder
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp parsley flakes
  • 1/4 tsp paprika ( I use Dak’s Orginal Red Spice)
  • Garnish: paprika ( or Dak’s Orginal Red Spice) and parsley, if desired
  • 1 tsp distilled white vinegar for water
  • 1/2 tsp salt for water


  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes.
  4. Once the eggs have been in the boiling water the 4 minutes. Remove from heat and place eggs into a large bowl of ice cold water.
  5. Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel. Then peel eggs.
  7. Cut hard boiled eggs lengthwise in half. Remove yolks and set whites aside.
  8. Place egg yolks into a small mixing bowl. Combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Spoon yolk mixture into egg whites.
  10. Sprinkle with paprika and parsley if desired.
  11. Refrigerate until ready to serve.

Makes 24 deviled eggs or 12 ( 2 deviled eggs) servings

0 Points® per serving

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