These Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or even a delicious afternoon snack!
Easy and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients! Greek yogurt makes such a great substitute for mayo in these deviled eggs as they both have a similiar creamy texture, yet Greek yogurt is only a fraction of the calories found in mayo! When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so delicious you’d never know you swapped out mayo for yogurt!
Why You’ll Love These
- We’re swapping mayo for some protein-packed Greek yogurt!
- These deviled eggs are gluten-free, low-carb/keto and make a delicious, high-protein snack that tastes delicious.
- These eggs are a staple at parties, cookouts and especially Easter because they are always a crowd favorite.
- Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!
Ingredients You’ll Need
- Eggs – you’ll need 6 large eggs and you can either hard boil them right in the Instant Pot (my favorite method!) or hard boil them on the stove top (see below for those instructions)
- Greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but feel free to use regular mayonnaise or even sour cream if you prefer however this will change the calorie amount
- Dijon mustard – adds some tangyness and that classic deviled egg flavor, but you could also use stone ground mustard, yellow mustard or even a 1/2 tsp of dried mustard
- Worcestershire sauce – I love the boost of flavor this gives, you could also use hot sauce for some heat!
- Relish – my Grandma ALWAYS added relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor! You could also use chopped pickles in place of the relish
- Spices – combination of salt, pepper and smoked paprika for garnish
- Chives – this is an optional garnish, but makes an attractive presentation! You could also garnish wtih green onions, parsley, fresh dill or even some bacon.
How to Easily Hard Boil Eggs
I love how quick and easy deviled eggs are to make, it just depends what method you choose to hard boil them! I have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super easy to peel. I personally find the Instant Pot to be the easiest method, but here’s instructions on how to hard boil eggs right on your stove top!
- Boil the eggs. In a large saucepan, place the eggs and cover them with an inch of cold water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Then shut the heat off, cover the eggs and let them sit (covered) for about 12 minutes.
- Make an ice bath. While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
- Peel the eggs. Gently tap the eggs all over to crack and remove the shells. You now have hard boiled eggs for your recipe!
Don’t hard boil fresh eggs as they tend to be harder to peel. Instead use older eggs that are about a week old.
How to Make Healthy Deviled Eggs
Once you have peeled your hard boiled eggs, it’s time to make the filling! Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl. Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, if needed.
Then you can either just spoon the filling into the center of each egg white, or you can transfer the deviled egg filling to a piping bag with a fitted tip (or use a small plastic bag with the corner snipped) and pipe the filling onto the center of each egg white half. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about this healthy deviled egg recipe is you can easily make them in advance which is great for parties or if you’re planning to serve them as an appetizer for Easter!
To Make Ahead – If making ahead, mix together the egg yolk mixture and store that separately from the egg white halves, keeping each in sealed, airtight containers in the fridge. You can do this up to 2 to 3 days ahead of time. When ready to serve, simply spoon or pipe the yolk filling onto the eggs and garnish as desired.
To Store – Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
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More Egg Recipes You’ll Love
- Tuna Avocado Egg Salad
- Cheesy Salsa Egg Muffins
- Egg White Avocado Salad
- Sausage and Veggie Egg Casserole
- Baked Egg and Roasted Veggie Casserole
Hope you all enjoy these Healthier Deviled Eggs and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Healthier Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp plain Greek yogurt (or mayo)
- 1 tsp dijon mustard (or 1/2 tsp dried mustard)
- 1/4 tsp Worcestershire sauce
- 1 tbsp pickle relish
- Salt and pepper, to taste
- Smoked paprika for garnish, optional
- Fresh chopped chives for garnish, optional
Instructions
- Place the eggs in a large saucepan (or use my Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Shut the heat off, cover the eggs and let them sit for about 12 minutes.
- While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so don’t skip!
- Gently tap the eggs all over to crack and remove the shells. Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
- Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, as needed.
- Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. You could also just spoon the filling onto each egg, as well.
- Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Deviled eggs are my favorite and these are extra delicious!