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!
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 sit 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).