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No Yolk Deviled Eggs

No Yolk Deviled Eggs

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Steven D. H.

Deviled eggs without the yolks, using potato instead of yolks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel.
  2. Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain.
  3. Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.
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Reviews

Maria
13
4/20/2006

I picked out this recipe because both my parents don't eat egg yolk. Much to my surprise, this dish doesn't taste dull or gross at all like I thought it would be. It's actually kinda refreshing.

jules
12
1/22/2008

i need yolk in my deviled eggs, however i had a lot of compliments from the people i served so i would do this again for a party.

DI3MOOSE
9
5/5/2008

My husband has really missed deviled eggs since he had a heart attack. I thought these would be a good substitute. He didn't like them and neither did my kids. Sorry.