Creamy with savory spices and onion, you and your guests will never guess these Healthy Deviled Eggs are lower in fat and have less than 50 calories each!
A classic recipe made healthier, these Healthy Deviled Eggs are creamy, savory, and super easy to make! With a few easy ingredient substitutions, these eggs are much lighter than their traditional cousins while having all the same great flavor.
Today I'm sharing a healthier version of a quintessential American recipe: deviled eggs!
Growing up, it seemed that these creamy and savory eggs were at almost every social gathering. At church, picnics, birthday parties, and I swear I even saw them at a wedding or two!
So, whether you're connecting with childhood memories of the appetizer or simply looking for a crowd-pleasing snack for an upcoming get-together, this recipe is for you.
Even though this recipe may look intimidating, I promise you it is not. Just hard- boil your eggs, scoop out the yolk, and give it a quick stir with some easy to find ingredients. Then you can dollop the filling back into the eggs or get fancy and pipe it.
Either way, this recipe is sure to take you and your guests for a walk down memory lane. All while being lower in fat and calories than the recipes of old. Instead of all heavy mayonnaise, we'll be using a mixture of light mayo (I love Hellman's olive oil Mayonnaise) and Greek yogurt in this recipe.
With this combo, we get the rich flavor and smooth mouthfeel that we love without the heaviness. Best of all, neither you nor your guests will know the difference!
Now, how's that for a quintessential recipe remake?! Enjoy, my friends!
Table of contents
- These deviled eggs are...
- Recipe ingredients
- Ingredient substitutions
- What are deviled eggs?
- How do you hard-boil eggs?
- How do you easily peel hard-boiled eggs?
- How to make healthy deviled eggs:
- Are deviled eggs keto or low carb?
- What can you top deviled eggs with?
- Pro-tips to make these eggs perfect every time:
- Can you double or triple this recipe?
- Can you make this recipe ahead of time?
- How do you store leftovers?
- How to serve deviled eggs:
- Tools needed to make this recipe:
- Other Easter and appetizer recipes you'll love:
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These deviled eggs are...
- Creamy
- Rich
- Savory
- Simple to make
- Perfect for entertaining
- A hit at barbecues and picnics
- Easy to make ahead
- Lower in calories and fat
- Naturally gluten-free & vegetarian
If you're on the hunt for a healthier appetizer recipe that tastes just as good as the classic version, these deviled eggs are for you!
Recipe ingredients
- Hard-boiled eggs - be pre-prepared eggs in the refrigerated aisle of the grocery store or follow my instructions below on how to easily boil your own eggs
- Greek yogurt - 0% or 2% yogurt work perfectly, but whole milk Greek yogurt also works
- Olive oil mayonnaise - I love Best Food's/Hellman's olive oil mayonnaise but you can also use another favorite lighter mayonnaise.
- Salt
- Dijon mustard - gives a light kick to the deviled eggs without adding calories or heft
- Onion powder
- Smoked paprika - technically, this is optional, but sprinkle a little on top for the classic smoky finish and deep red garnish
Ingredient substitutions
- Greek yogurt: low-fat or regular fat sour cream can substitute for the Greek yogurt, though it will affect the calorie count and nutritional info of this recipe
- Mayonnaise: a full-fat or traditional mayonnaise can be used in this recipe as well, though, it will also increase the calorie count and nutritional info of this recipe
What are deviled eggs?
Deviled eggs are hard-boiled eggs that are cut open and filled with a mixture of egg yolk, mayonnaise and/or sour cream, and savory seasonings.
In this case, we'll be mixing the egg yolk with a light mayonnaise and Greek yogurt, keeping the flavor rich without adding unnecessary calories or fat.
How do you hard-boil eggs?
Here are my two favorite ways to hard-boil eggs:
- In the Instant Pot: add the eggs and 1 cup of water to the bowl of the Instant Pot (you don't need the trivet, but you can use it if you'd like). Lock the lid on and pressure cook on high for 3 minutes. Natural release the pressure and then cool the eggs in an ice-water bath until cool to the touch.
- On the stovetop: add the eggs to a saucepan and cover with cool water. Cover the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium or medium-low and simmer for 6-7 more minutes, or see these directions for more information. Then drain the water and cool the eggs in an ice-water bath until cool to the touch.
How do you easily peel hard-boiled eggs?
To easily peel hard-boiled eggs, I recommend peeling them as soon as they have cooled in the ice bath. The longer they hang out after, the harder it seems to peel them.
So, once the eggs are cool to the touch, take 1 egg and tap it on the counter. Then, gently roll the egg along the counter, placing a little pressure on it, but not too much. From here, the shell should naturally start to release. Peel off the shell with your hands, rinse the egg if any bits of shell are sticking to it and repeat with the rest of the eggs!
How to make healthy deviled eggs:
- Hard-boil, peel, and cool your eggs (see my notes above and on the recipe card for directions).
- Cut each of the eggs in half lengthwise. Scoop or pop the yolks out of the whites.
- Add the egg yolks to a small mixing bowl. Mash up with a fork or pastry cutter until the yolks are the size of small pebbles.
- Add the Greek yogurt, mayonnaise, dijon mustard, salt, and onion powder to the yolk and stir until smooth and combined.
- Scoop or pipe the yolk filling into the center of the egg whites.
- Serve the eggs immediately or chill in a covered container for up to 2 days before serving.
Are deviled eggs keto or low carb?
Yes, deviled eggs have no carbohydrate-rich ingredients in them so they are naturally keto and low-carb! So, serve them up at your next get-together and all your keto friends should be stoked!
What can you top deviled eggs with?
Though these eggs are delicious as-is, you can also take them up a notch with the following optional toppings!
- Sliced green onions
- Fried pancetta
- Bacon bits
- Sliced black olives
- Sliced green olives
- Lemon zest
- Diced avocado
- Chives
- Minced sweet onion
- Minced sweet red pepper
Pro-tips to make these eggs perfect every time:
- Peel your eggs immediately after cooling - I always have the best success with the peel coming off when the eggs are freshly peeled.
- Don't overcook your hardboiled eggs - dried-out egg yolk does not taste good in deviled eggs. It makes the filling pasty and lifeless. If you're cooking our eggs in the Instant Pot, don't pressure cook them longer than 3 minutes. If you're cooking yours on a saucepan, don't simmer them any longer than 7 minutes.
- Store the eggs in an airtight container in the refrigerator until serving - these eggs are best served cool. If you don't want to eat or serve your eggs immediately after making them, store them chilled until serving.
Can you double or triple this recipe?
Yes, you certainly can double or triple this recipe. Just multiply the ingredients by your desired amount and follow the recipe instructions as listed!
Can you make this recipe ahead of time?
This recipe is fantastic for making it ahead of time. Just make the eggs and refrigerate them in an air-tight container for up to 2 days before serving.
How do you store leftovers?
Store deviled eggs in an airtight container in the refrigerator for up to 2-3 days. For best success, I recommend storing them on a deviled egg tray -- especially if you will be transporting your eggs --as it will keep the eggs from turning over in transit!
How to serve deviled eggs:
These eggs are such a classic American appetizer, they're welcomed almost everywhere they're served. So, feel free to tray them up at any of the following events and meals:
- Easter dinner
- Cocktail parties
- Dinner parties
- Picnics
- 4th of July barbecues
- Memorial day gatherings
- House warming parties
- ... and more!
Tools needed to make this recipe:
- Saucepan or Instant Pot
- Small mixing bowl
- Measuring spoons
- Piping bag and large tip (optional)
- Deviled eggs serving platter (optional)
- Pastry cutter (optional)
Other appetizer recipes:
- Zesty 5-Layer Bean Dip
- Dairy-Free Buffalo Chicken Dip
- Cheesy Refried Bean Dip
- Cheesy Asparagus Tarts
- Avocado Peach Salsa
- Skinny Artichoke Spinach Dip
- Spiced Sweet Potato Fritters
- Air Fryer Potato Skins
- BBQ Chicken Nachos
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Thank you so much for your feedback and support of Mae's Menu!
Healthy Deviled Eggs
Creamy with savory spices and onion, you and your guests will never guess these Healthy Deviled Eggs are lower in fat and have less than 50 calories each!
See my notes below the recipe for how to best hard boil your eggs for this recipe.
Ingredients
- 6 large hard-boiled eggs (see directions below), cooled and peeled
- ¼ cup plain Greek yogurt (0% or 2%)
- 2 tablespoons olive oil mayonnaise (or other light mayonnaise)
- ⅛ teaspoon sea salt
- 2 teaspoons dijon mustard
- ¼ teaspoon onion powder
- Smoked paprika
Instructions
1. Cut the hard-boiled eggs in half length-wise. Scoop or pop the yolk out of the center of the eggs and place all the eggs in a small mixing bowl.
2. Mash the yolk with a fork until the yolk is the texture of small pebbles. Add the Greek yogurt, mayonnaise, sea salt, mustard, and onion powder to the yolk. Mix in until the mixture is smooth and combined.
3. Scoop or pipe the yolk mixture back into the center of the egg whites. Sprinkle the deviled eggs with paprika to serve. Serve the eggs immediately or chill them in an airtight container up to 2 days before serving.
Notes
How to hard boil eggs in the Instant Pot: add the eggs and 1 cup of water to the bowl of the Instant Pot (you don't need the trivet, but you can use it if you'd like). Lock the lid on and pressure cook on high for 3 minutes. Natural release the pressure and then cool the eggs in an ice-water bath until cool to the touch.
How to hard boil eggs on the stove: add the eggs to a saucepan and cover with cool water. Cover the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium or medium-low and simmer for 6-7 more minutes, or see these directions for more information. Then drain the water and cool the eggs in an ice-water bath until cool to the touch.
Leftover eggs last covered in an airtight container in the fridge for 2-3 days. They do not freeze well.
Nutrition Information
Yield
12Serving Size
1 deviled eggAmount Per Serving Calories 48Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 94mgSodium 101mgCarbohydrates 0gFiber 0gSugar 0gProtein 4g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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