Healthier Deviled Eggs
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!
Servings: 6
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
Serving: 2egg halves | Calories: 78kcal | Carbohydrates: 0.9g | Protein: 7g | Fat: 4.8g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 160mg | Sugar: 0.6g