Greek Yogurt Deviled Eggs
1. Overview
These deviled eggs use Greek yogurt instead of most of the traditional mayonnaise, giving the filling a creamy texture with a fresh, slightly tangy taste. A little mustard and paprika add classic flavor without making the recipe complicated. They are easy to prepare ahead and work well as a snack, appetizer or light party bite.
Why You'll Love It
- ✓ Mayo-Free Healthy Classic: Swaps traditional mayonnaise for Greek yogurt, slashing calories and fat while preserving tangy creaminess.
- ✓ High Protein Party Appetizer: A crowd-pleasing finger food that delivers 12g of protein per 2-egg serving with zero refined ingredients.
- ✓ Zesty Dijon & Lemon Kick: Dijon mustard, lemon juice, and smoked paprika deliver the classic savory punch you expect from deviled eggs.
2. Ingredients
- 6 Large eggs
- 3 tbsp Plain Greek yogurt
- 1 tsp Yellow mustard
- 1 tsp Lemon juice
- ¼ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Paprika
3. Instructions
5 StepsLower cold eggs into boiling water and cook for 11 minutes. Transfer immediately to an ice bath for 10 minutes for effortless peeling.
Peel eggs carefully. Slice in half lengthwise and gently pop the firm yellow yolks into a mixing bowl; set egg white halves on a platter.
Mash yolks with a fork. Add Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whip with a whisk until silky smooth and pipeable.
Transfer yolk filling into a piping bag with a star tip (or zip-top bag with corner snipped). Pipe generous swirls into each egg white cavity.
Dust lightly with smoked Spanish paprika and sprinkle finely snipped fresh chives across the top. Chill 15 minutes before serving.
