Healthier Deviled Eggs
This healthier Deviled Eggs recipe is made using Greek yogurt, mustard, and lemon juice. They’re tangy, delicious, and contain a fraction of the calories and fat as compared to traditional deviled eggs!
Deviled eggs have always seemed like such a *fancy* food to me. Never mind the fact that they were a staple appetizer at virtually every party or get together in my childhood, I’ve somehow gone around thinking these were difficult to make.
So imagine my delight when I set out to make deviled eggs and they were not only super delicious, but super easy! With just a handful of ingredients and stupid simple methods of preparation, these deviled eggs are about to become your new party favorite.
Oh! And they’re healthier than typical deviled eggs, substituting thick and rich Greek yogurt for the traditional mayonnaise. The yogurt gives these eggs a boost of protein while also bringing a slightly acidic flavor that I am here for. They’re classic deviled eggs, but with a healthy twist!
Ingredients for healthier deviled eggs
Healthier deviled eggs require just four main ingredients: Greek yogurt, dijon mustard, lemon juice, and of course… eggs. Mixed with a dash of heat (hot sauce) and some spices, these eggs will taste absolutely irresistible. If you’d like, you can add a few toppings for an extra oomf!
- Eggs: For this recipe, you will need 6 large eggs. We will boil and halve them, then remove the yolks for the filling.
- Greek Yogurt: I used Greek yogurt in this recipe to make it a bit healthier, but you can stick with mayonnaise if you’d like.
- Dijon Mustard: A bit of dijon gives these deviled eggs that familiar flavor that we all love, while cutting through that “eggy” taste that some people don’t like.
- Lemon Juice: With a bit of lemon juice, this appetizer is tangy and delicious.
- Optional Flavorings: For extra flavor, add a dash of hot sauce and/or a pinch of garlic powder.
- Optional Garnishes: To garnish your deviled eggs, consider using paprika or chives!
How to make them
Deviled eggs are a quick and easy appetizer that you can throw together in as little as 25 minutes. Everything starts by simply hard boiling the eggs!
Step 1: Boil the eggs
To begin, place the eggs into a large saucepan and add cold water. Continue adding water until it covers the eggs by about 2 inches. Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, remove the pot from the heat and let it sit for 10 minutes.
Step 2: Create an ice bath
While the eggs sit, fill a large bowl with cold water and ice cubes. When the eggs have reached 10 minutes, remove them from the hot water and drop them into the ice bath until cooled completely.
Step 3: Peel the egg shells
Gently tap the eggs on the counter all around the shell to break it, then peel off the shell. Cut the eggs in half, lengthwise, then use a small spoon to gently scoop out the yolk.
It can be tricky to perfectly peel eggs without taking away any of the egg white. Here are some tips for making the peels easier to remove:
- Use slightly older eggs, as fresh eggs don’t peel as well.
- Be sure to use an ice bath so that the eggs can fully cool before peeling.
- Crack all around the egg to make the peeling easy. Palm the eggs on the counter, or gently bang a few times to break up the shell.
Step 4: Prepare the filling
Mash yolks with a fork or potato masher, then stir in the yogurt, mustard, lemon juice, and optional flavorings. If the filling doesn’t seem creamy or silky smooth, add a spoonful more of yogurt (or mayonnaise).
Make them in advance
Having a party this weekend and want to prep as many of your dishes as possible? Or don’t feel liked peeling eggs all Easter morning? These eggs are definitely a dish that you can meal prep in advance.
Separate the egg white and the yolks. Combine the yolks with the filling ingredients and store in a sealed bag in the fridge. Store the whites in a separate sealed bag, also in the fridge.
Pipe the yolk mixture into the eggs on the day of serving. A few hours in advance is totally fine! Eat within 2 days from prepping.
Deviled eggs…without mayo?
We all know deviled eggs are usually made with mayo, but Greek yogurt makes a great alternative. In fact, Greek yogurt can be used in place of a variety of dairy products, such as sour cream and cheese.
Greek yogurt works in place of mayo because it’s a binding agent with a similar consistency. It just so happens that the flavor works too!
What’s great about using Greek yogurt in deviled eggs is that it’s an all around healthier option. It contains less calories and is creamy and fresh without as much fat. Plus, it’s a great source of protein and contains a whopping 23g per cup!
The secret to perfect deviled eggs
Sure, these taste fantastic, but presentation is always huge! I know that I’ve met a number of people in my day that say they never reach for the deviled eggs at parties. Well, with a presentation this good, not a single soul will turn down the chance to give these a try.
The secret to a great deviled egg presentation? The filling! From experience, I’ve found that the best way to pipe deviled egg filling is to put it in a pastry bag with a star tip.
Alternatively, you can get crafty! Take a Ziploc bag and cut the tip off. This will still look like it came from an icing bag, just without the “star” ridges. Or if you like to keep things easy, you can simply spoon the filling into the whites.
No matter how you fill the eggs, top with paprika and chives for a presentation that nobody can ignore.
Need more appetizer ideas?
Finger foods are everyone’s favorite, so it’s best to be prepared and have delicious recipe ideas right at your fingertips! Here are some Live Eat Learn favorites that you may enjoy. Present any of these appetizers alongside your healthier deviled eggs, and you will have one pleased crowd.
- Healthy Spinach Artichoke Dip
- Baked General Tso’s Cauliflower
- Buffalo Mushroom Poppers
- Spanakopita Triangles
Healthier Deviled Eggs
- 6 large eggs
- 3 Tbsp thick Greek yogurt or mayonnaise, 45 g
- 1 tsp dijon mustard 5 g
- 1 tsp lemon juice 5 mL
- Optional flavorings: dash of hot sauce, ¼ tsp garlic powder
- Optional garnishes: paprika, chives
- Boil: Add eggs into a large saucepan and add cold water so that water covers eggs by about 2 inches. Cover and bring water to a boil* over high heat. Once boiling, remove pot from heat and let set for 10 minutes.
- Ice Bath: While eggs sit, fill a large bowl with cold water and ice cubes. When eggs have reached 10 minutes, remove them from the hot water and drop them into the ice bath until cooled completely.
- Prep Eggs: Gently tap eggs on the counter all around the shell to break it, then peel off shell. Cut eggs in half, lengthwise, then use a small spoon to gently scoop out the yolk.
- Filling: Mash yolks with a fork or potato masher, then stir in yogurt, mustard, lemon juice, and optional flavorings. If filling doesn't seem creamy or silky smooth, add a spoonful more of yogurt (or mayonnaise).
- Pipe: Spoon yolk filling into a pastry bag fitted with a large star tip (alternatively, use a Ziploc bag with a corner cut off or simply spoon it into the egg whites). Pipe filling into each egg white, garnishing with paprika and chives. Serve immediately, or store for up to 8 hours in the fridge.
- Make ahead by storing the egg whites and mixed egg yolk filling separately in the fridge, tightly sealed. Can be made ahead by 2 days.
- *For induction stoves, set the pot over high heat, not on the “boiling” setting (otherwise it will come to a boil too quickly and the eggs will not cook fully).