Eggs are a good and an inexpensive source of important nutrients including high-quality protein, vitamins, and lutein and zeaxanthin. However, consumption of eggs is restricted due to its cholesterol content. The aim of the study was to evaluate whether consumption of one regular or lutein-fortified egg per day as part of a regular diet for 3-month would favorably affect lipid and lipoproteins profiles in apparently healthy, older adults 40-79 y. The study utilized a randomized, single-blind, placebo-controlled, parallel groups design in which subjects (n =33; 8 males, 25 females) were randomly assigned to one of  the following three groups: 1) egg substitute (SUB, n =12; one egg substitute providing 0 µg lutein and 0 mg cholesterol); 2) egg (EGG, n=10; one whole egg providing 200 μg of lutein and 230 mg of cholesterol); 3)  lutein-fortified egg (EGG-L, n=11; one fortified egg providing 260 μg of lutein and 230 mg of cholesterol). Following egg consumption, HDL average particle size increased (P = 0.03), total VLDL (P = 0.003) and small VLDL (P = 0.008) particle numbers decreased, while total LDL particle numbers tend to be decreased (P = 0.07). Changes in HDL average particle size associated positively with changes in serum HDL-C concentration (r = 0.55, P = 0.003). Changes in apB concentration were inversely related to changes in total LDL particle numbers (rho = 0.47, P = 0.006). This study supports that moderate egg consumption actually promotes favorable lipid and lipoprotein subfraction profiles.