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Healthy Deviled Eggs Recipe: Quick, Easy, and Guilt-Free

Healthy Deviled Eggs Recipe

These lighter deviled eggs use plain Greek yogurt for a creamy, tangy filling with less mayonnaise and more protein. They make 12 polished appetizer portions and are best served chilled the same day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 Large eggs
  • 1/4 cup Plain Greek yogurt, preferably nonfat or low-fat
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Apple cider vinegar, white vinegar, or pickle juice
  • 1/8 teaspoon Salt, plus more to taste
  • 1/8 teaspoon Ground black pepper
Garnish
  • 1/4 teaspoon Paprika
  • 1 tablespoon Finely chopped chives or green onions
Optional Richer Variation
  • 2 tablespoons Mayonnaise, replacing 2 tablespoons of Greek yogurt

Method
 

Step-by-Step
  1. Place the six eggs in a saucepan and cover them with at least 1 inch of cold water. Bring the water to a full boil, remove the pan from the heat, cover it, and let the eggs stand for about 10–12 minutes; alternatively, simmer them gently for approximately 10 minutes.
  2. Transfer the cooked eggs immediately to an ice bath and chill for at least 5–10 minutes. This stops residual cooking and helps loosen the shells.
  3. Peel the eggs, rinse away any shell fragments, and pat them dry. Slice each egg lengthwise, then carefully remove the yolks and place them in a small bowl.
  4. Mash the yolks with the Greek yogurt, Dijon mustard, vinegar or pickle juice, salt, and black pepper until smooth. Add a little more yogurt if needed for a creamier filling.
  5. Spoon or pipe the yolk mixture into the egg-white halves. Finish with paprika and optional chopped chives or green onions, then refrigerate until serving.

Notes

For easier peeling, use eggs that are several days old and chill them immediately in ice water after cooking. Deviled eggs should remain refrigerated, are best served the same day, and can generally be prepared up to 24 hours ahead. For a richer variation, replace 2 tablespoons of Greek yogurt with 2 tablespoons mayonnaise.