Greetings!!! Welcome to the next post in this Midlife Mamma the Chef series!!! This recipe was born from a new thing that has begun in my life since we last spoke! I have begun Weight Watchers! That’s right! I am on a quest to finally shed the pounds I gained during pregnancy…21 months later. Better late than never, right? I’m enjoying it so far. It’s going to be fun coming up with some tasty Weight Watcher meals!

Since I have started this program I have learned that coming up with creative ways to take advantage of the 0 pt food items is vital to my success. Eggs…ladies and maybe a few gentlemen…are a 0 pt food on Weight Watchers! I don’t thing you heard me…EGGS ARE ZERO POINTS!!! So I’ve come up with a recipe for deviled eggs that nets…wait for it…2 POINTS!!!

OK! I know! Enough of talk, let’s get into this super easy, super simple recipe.


What you need:

2 eggs, hard-boiled

2 TBS Light mayonnaise

1 TSP Dijon Mustard

1/2 TSP Paprika

1/4 TSP Curry Powder

1/4 TSP Dried Dill

1/4 TSP Dried Parsley

Pinch Kosher Salt

Pinch Pepper

How to make it:

Cut eggs in half and separate the yolks.

Put yolks in a bowl with mayonnaise, mustard, and seasonings. Mix until combined.

Add about a teaspoon of the filling back to the egg whites.

Garnish with more paprika


Parting tips!

That’s it! Super easy! I like to use an 8 minute egg. To achieve that, I just start the eggs in cold water and bring to a rolling boil. Once it reaches the rolling boil, I set a timer for 8 minutes. After 8 minutes I remove the eggs from the eat and put them in ice water to stop the cooking. During my years as a line cook I learned that peeling boiled eggs while they are warm is easier that waiting until they are cool. I also hold them under running water. Try it!

OK! I hope you enjoy this recipe! I love to have these for lunch. Let me know in the comments if you try it. I’d love to hear how you make this recipe your own!

If you would like to follow along with me on my weight loss journey you can check out the Weight Loss Wednesday series here and on YouTube.

Until the next post! Happy cooking!


Leave a Reply

Your email address will not be published. Required fields are marked *