Salsa Devilled Eggs
Per piece (1 devilled egg half) :
- Full-fat mayo: ~110 kcal
- Low-fat Hellmann’s:~85–90 kcal
- (All figures are estimates based on standard nutrition data)
ingredients
Base Devilled Egg Filling
- Eggs – 2
- American mustard – to taste (very low calories)
- Mayonnaise – choose one: – 1 tbsp full-fat Hellmann’s (~100 kcal) – OR 2–3 tbsp Hellmann’s Lighter Than Light (~10–15 kcal per tbsp)
- Salt – to taste
- Black pepper – to taste
Fresh Salsa Layer
- Tomato – finely chopped (more tomato)
- Onion – very finely chopped (less onion)
- Fresh mint leaves – finely chopped
- Lemon juice – to taste
- Salt – a pinch
Garnish (optional)
Paprika | Fresh herbs (parsley / chives / coriander)
Method:
01
Boil the Eggs :
- Cover eggs with cold water (1–2 inches above).
- Bring to boil, switch off heat, cover and rest 10 mins.
- Transfer to ice bath.
02
Cool & Peel:
- Cool for at least 1 minute.
- Gently peel.
03
Slice & Separate
- Cut eggs lengthwise.
- Remove yolks; keep whites aside.
04
Devilled Egg Filling:
- Mash Yolks : Mash until completely smooth.
- Make Sauce : Add mustard + mayo (chosen option) | Mix until creamy | Season with salt & pepper
05
Salsa Devilled Eggs (Fresh Layer)
- Prepare Salsa : Tomato + onion + mint + lemon + salt | Mix gently, keep fresh (not watery).
- Fill Egg Whites (2 Layers) : First: spoon salsa into egg white | Second: pipe devilled egg mixture on top.
06
Finish & Serve :
- Garnish : Paprika + fresh herbs.
- Serve : Best served slightly chilled – fresh & balanced.
CALORIE NOTES
Eggs :(2): 140 cals ,Full-fat Hellmann’s mayo: ~100 kcal / tbsp | Lighter Than Light mayo: ~10–15 kcal / tbsp | American mustard: ~3 kcal / tsp | Salsa: ~5 kcal / 1–2 tbsp
Serves: 2 eggs | Yield: 4 devilled egg halves