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Enjoy your favourite classic deviled eggs recipe with a low-fat twist! These healthier deviled eggs with Greek yogurt are just as delicious & creamy, with a little extra tang. Best of all, without the guilt!
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Healthier Deviled Eggs With Greek Yogurt
Growing up, we always had boiled eggs as one of the side dishes for every family get together or special occasion. They were a staple protein to go with the rest of the salads and meat dishes. It wasn’t until I was much older did I get my first chance to try deviled eggs as a popular Easter side dish… and oh my, I was converted!
Plain boiled eggs just don’t have the same appeal anymore now that I know what I was missing all those years. And yet, deviled eggs are so easy to make that it really does not take much time at all to jazz up those boiled eggs with extra flavour!
A Twist on Classic Deviled Eggs
I love a classic deviled egg recipe and that usually means using mayonnaise as a key ingredient to getting that creamy sweet flavour burst.
However, I also like to play around with adding a healthier twist to favourite recipes. One of the ways I often do this is by adding Greek yogurt in the place of a higher fat ingredient. In this case, switching out the mayonnaise for the yogurt.
It’s pretty amazing how diverse yogurt can be as a cooking ingredient and while you do notice a slight difference in flavours, the flavour is equally delicious in its own way.
Ingredients For Deviled Eggs
- A dozen hard boiled eggs to make 24 deviled egg servings.
- A small tub of natural Greek yoghurt – you only need 1/2 cup for this recipe.
- Dijon mustard is my preferred choice as it has a much milder flavour than other mustard. However, my hubby is mustard obsessed and you can easily switch it up with French or American mustard.
- Salt and pepper for seasoning your mixture
- Chopped chives and paprika to add extra flavour and garnish on top.
STEP ONE – Boil and peel your eggs, carefully cut in half and scoop yolk out.
STEP TWO – Combine yolk, yogurt, seasoning, mustard and chives in a food processor or blender until you get a creamy mixture. If you don’t have either, mix really well in a bowl until you get all the yolk lumps out. This is what I did this time (because I was being lazy and not getting my food processor down).
STEP THREE – Spoon or pipe mixture into your half eggs. Sprinkle extra chopped chives and paprika to serve.
Keto Low Carb Deviled Eggs
This recipe ticks a lot of boxes if you are are looking to incorporate deviled eggs into an existing diet plan or healthy eating program.
This deviled eggs recipe is low carb and vegetarian. It contains no added sugar, compared to using mayonnaise. For this reason, Greek yogurt is a suitable keto product. This recipe can be enjoyed by anyone on the keto diet.
This lean protein recipe is also loaded with dairy, as part of your daily recommended intake. So with all that being said, it’s practically guilt-free and you should whip up a batch right away.
The Perfect Boiled Eggs
While I am certainly not always a master of boiled eggs myself, I have gotten better over time. The biggest reason you want to avoid overboiling your eggs is to maintain that bright yellow colour.
Overcooked eggs tend to turn grey, and no one wants to eat grey deviled eggs. Am I right?
My best tips are:
- Add your eggs into your saucepan and cover in water, ideally around an inch higher than your egg layer. Once your water is fully boiling, add the lid to the saucepan. Turn off the stove element and leave saucepan to sit for 10-12 minutes. Your eggs will keep cooking even though the heat is turned off.
- After this, pour out hot water carefully and replace with icy cold water.
- Still over-boiling your eggs? An egg cooker is a perfect solution, especially if you want to make lots of egg dishes that look and taste their best!
Dijon Mustard Deviled Eggs Recipe Variations
This delicious deviled eggs recipe can easily be adapted to suit your tastes and preferences. One of the main variations is to use mayonnaise instead of Greek yoghurt. This recipe is pretty much my exact deviled eggs recipe with the only real difference being yogurt instead of mayo. Greek yoghurt is a lighter alternative to the mayonnaise, however, both taste just as good.
For extra garnish, you can also top with bacon. Simply dice finely, fry in the pan then sprinkle on top.
If you want spicy deviled eggs, substitute the paprika for half a teaspoon of cayenne pepper and gradually add more until you reach the level of spice you desire.
Parsley or dill are also perfect substitutes to chives in this recipe.
- 12 large eggs
- 1 tbsp Dijon mustard
- ½ cup Greek yoghurt (or substitute with mayonnaise)
- 2 tsp ground paprika
- 1 tsp salt
- 1 tbsp chives, chopped
- Extra chives & paprika to garnish
- Hard boil a dozen eggs.
- Once the hard-boiled eggs have cooled, peel shell taking care not to damage the boiled eggs.
- Cut eggs in half lengthways and remove the yolk.
- Add yolk, dijon mustard, greek yoghurt (or mayonnaise) paprika, salt and chives to a food processor or blender and combine.
- Add salt and pepper to taste.
- Spoon mixture into egg halves. Or use a piping bag for decorative effect.
- Garnish with extra paprika and chopped chives.
- Serve and enjoy!
If you do not have a food processor or blender, you can mix your filling by hand taking care to ensure you mix well enough to remove all lumps. This will take a little longer, but it still works well.