Classic deviled eggs made extra creamy with Greek yogurt and Dijon mustard—perfect for parties, picnics, or a protein-rich snack.

6 large eggs

3 tablespoons mayonnaise

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon white vinegar

Salt and pepper, to taste

Paprika, for garnish

Chives or fresh dill, finely chopped (optional)

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Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
Bring the water to a boil over medium-high heat, then remove from heat and cover the pan. Let sit for 10–12 minutes.
Drain the eggs and transfer to a bowl of ice water. Let cool for at least 5 minutes before peeling.
Peel the eggs carefully and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl. Mash with a fork until smooth.
Add mayonnaise, Greek yogurt, Dijon mustard, and vinegar. Mix until creamy.
Season with salt and pepper to taste.
Spoon or pipe the filling back into the egg whites.
Sprinkle with paprika and garnish with chives or dill if desired.
Refrigerate until ready to serve.

Use smoked paprika for a smoky flavor.

Swap Greek yogurt with sour cream or mashed avocado for variation.

Keep yolk filling and egg whites separate if preparing ahead of time.

Do not freeze—best enjoyed fresh or within 2 days.