Healthy Deviled Eggs
These Healthy Deviled Eggs are creamy, classic, and subtly upgraded with protein-rich Greek yogurt and just enough mayo for the nostalgic flavor you crave. They’re light, satisfying, and perfect for everything from Easter brunch to everyday snacking straight from the fridge. A simple, feel-good appetizer that always disappears fast.
Ingredients
- 6 large hard-boiled eggs cooled and peeled, see directions below
- ¼ cup plain Greek yogurt any fat percentage
- 2 tablespoons olive oil mayonnaise light mayonnaise, or additional Greek yogurt
- ⅛ teaspoon sea salt
- 2 teaspoons smooth Dijon mustard
- 1 teaspoon pickle relish dill or sweet
- ¼ teaspoon onion powder
- sweet paprika to garnish
- Additional toppings: Bacon bits, chopped green onions, chopped or dried parsley or dill optional
Instructions
- Cut the hard-boiled eggs in half lengthwise.
- Scoop or gently pop the yolks out of the center of the eggs and place them in a small mixing bowl. Mash the yolks with a fork or pastry cutter until they have the texture of small pebbles.
- Add the Greek yogurt, mayonnaise (if using), sea salt, mustard, pickle relish, and onion powder to the yolks. Mix until smooth and fully combined.
- Divide the yolk mixture among the egg whites using a spoon or a piping bag fitted with a large star tip (Wilton 1M or 2D).
- Sprinkle the deviled eggs with paprika and garnish with additional toppings if desired. Serve immediately, or refrigerate in an airtight container for up to 2 days before serving.
Notes
Recipe Pro-Tips
- Let the eggs cool completely before peeling. Fully cooled eggs are easier to peel and help keep the cooked egg whites smooth and intact. An ice bath speeds things up and prevents that rubbery texture no one wants in deviled eggs.
- Mash the yolks really well for the creamiest filling. Breaking the egg yolks down into fine crumbs with a fork or potato masher before adding the other ingredients ensures a smooth, lump-free yolk mixture that pipes easily.
- Pipe if you want, spoon if you don’t. A piping bag fitted with a large star tip (like Wilton 1M or 2D) gives deviled eggs that classic swirled look, but a zip-top plastic bag with the corner snipped off works just as well. No piping bag at all? A small spoon creates a more rustic (and still totally acceptable) finish.
- Chill before serving for the best flavor. Letting the deviled eggs rest in the fridge for 30 minutes allows the Dijon mustard, relish, and seasonings to meld into a more balanced, flavorful filling.
- Keep food safety in mind when serving. Deviled eggs can sit out at room temperature for up to 2 hours (or 1 hour if it’s hot outside). After that, return them to the fridge to keep them fresh and safe to eat.
- Storage Directions: Store leftover deviled eggs in an airtight container in the fridge for up to 2-3 days. For best results, arrange them in a single layer so the yolk filling stays neat. Deviled eggs do not freeze well.
Nutrition
Serving: 1deviled eggCalories: 48kcalProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 94mgSodium: 101mg
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