These Healthy 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!
Deviled eggs are such a staple at parties and on Easter because they’re such a crowd favorite, but they also make a delicious, healthy snack! These deviled eggs also a great option for those on the keto diet because they have barely any carbs in them. 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 mayo 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
- Seasonings – combination of salt, pepper and smoked paprika for garnish
- Chives – this is an optional garnish, but makes an attractive presentaiton! You could also use green onions, parsley or even fresh dill
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!
Pro tip! 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 Healthier 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 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. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The great thing about deviled eggs is you can easily make them in advance which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling 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. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last about 3 to 4 days in a sealed, airtight container in the fridge.
More Egg Recipes You’ll Love
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 25 mins
- 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
- 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!
- Serving Size: 2 egg halves
- Calories: 78
- Sugar: 0.6 g
- Sodium: 160 mg
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0.9 g
- Fiber: 0 g
- Protein: 7 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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