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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!

Greek yogurt deviled eggs topped with paprika and chives laid out on a pink background

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!

Greek yogurt deviled eggs topped with paprika and chives laid out on a pink background

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!
Six eggs in a pot filled with water on a pink background

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.

Six eggs in an ice bath on a pink background

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).

An egg with a cracked shell that is ready for peeling

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.

Eleven egg white halves on a plate next to a bowl of egg yolks

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!

A bowl filled with egg yolks and Greek yogurt next to a plate filled with egg white halves

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.

Greek yogurt deviled eggs topped with paprika and chives laid out on a pink background

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.

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!
Print Pin Rate
Course: Appetizers, Breakfasts, Snacks
Cuisine: American
Keyword: deviled eggs, Greek yogurt deviled eggs, healthy deviled eggs, how to. make deviled eggs
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Christmas, Easter, Game Day, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Calories: 82kcal
Author: Sarah Bond
4.5 from 6 votes

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.

NOTES

  • 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).

NUTRITION

Serving: 1serving | Calories: 82kcal | Carbohydrates: 1.1g | Protein: 6.8g | Fat: 5g | Saturated Fat: 2.1g | Cholesterol: 187mg | Sodium: 82mg | Potassium: 69mg | Fiber: 0g | Sugar: 1g | Calcium: 33mg | Iron: 1mg
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  1. Lori says:

    Hi Sarah! I’m writing to bring to your attention a discrepancy in the Deviled Eggs recipe: In Step 1: Boil the Eggs, the instructions are to bring the eggs to a boil, then remove them from the heat and let them sit for 10 min. In Step 3: Peel the eggshells, the instructions are to “Be sure that you boil the eggs for exactly 10 minutes.” The problem is you can’t do both…you either boil them for 1 minute or EXACTLY 10 minutes.

    1. Sarah says:

      You’re so right, thanks for pointing this out Lori! 😀 The correct move is to bring to a boil then remove from heat and let sit 10 minutes.

  2. Gemma says:

    I’ve never tried Devilled Eggs before, crazy I know! I love the sound of your recipe, and your presentation is amazing! I’d never get mine looking that fancy 🙂5 stars

    1. Sarah says:

      I think you’d be surprised at how easy they are to make look *fancy*! 😀

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