Name: Healthy Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons plain Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon apple cider vinegar; 1/8 teaspoon garlic powder; Salt and pepper, to taste; Paprika, for garnish; Chopped fresh herbs (parsley, dill, or chives), optional for garnish

A lightened-up version of a classic appetizer, these healthy deviled eggs swap out mayonnaise for protein-rich Greek yogurt, creating a creamy and tangy filling that’s perfect for gatherings, lunchboxes, or a quick snack. With just a handful of simple ingredients, they come together easily and make a nutritious, satisfying bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

3 tablespoons plain Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1/8 teaspoon garlic powder

Salt and pepper, to taste

Paprika, for garnish

Chopped fresh herbs (parsley, dill, or chives), optional for garnish

Directions

I place the eggs in a saucepan and cover them with cold water.

I bring the water to a boil over medium-high heat.

Once boiling, I turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.

I drain the hot water and move the eggs into a bowl of ice water to cool completely.

After peeling, I slice each egg in half lengthwise.

I carefully scoop out the yolks and place them in a bowl, then arrange the whites on a serving plate.

Then I mash the yolks with a fork, then stir in the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.

I spoon or pipe the mixture back into the egg whites.

Finally, I garnish with paprika and fresh herbs if I have them, and serve the eggs chilled.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories per serving: 60 kcal

Variations

Spicy kick: I sometimes add a dash of hot sauce or a pinch of cayenne pepper to the filling for extra heat.

Avocado swap: For a creamy twist, I mix in a bit of mashed avocado instead of Greek yogurt.

Add crunch: I top the eggs with finely diced pickles or a sprinkle of crispy onions.

Herby flavor: Fresh dill or basil in the yolk mixture gives the eggs a refreshing herbaceous taste.

Smoky version: A touch of smoked paprika or crumbled cooked bacon gives it a smoky flavor.

Storage/Reheating

I store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing them, as the texture changes. They’re best enjoyed cold, so I serve them straight from the fridge without reheating.

FAQs

How do I keep deviled eggs from tipping over on the plate?

I like to trim a thin slice off the bottom of the egg white halves to help them sit flat and steady on the serving dish.

Can I make these healthy deviled eggs ahead of time?

Yes, I usually prepare them a few hours ahead and store them in the fridge. If I’m prepping them the day before, I keep the filling and whites separate until just before serving.

What kind of Greek yogurt works best?

I prefer plain, unsweetened Greek yogurt with a thick texture—either full-fat or low-fat works well, depending on how creamy I want the filling.

Are these deviled eggs keto-friendly?

Yes, since they’re low in carbs and high in protein and healthy fats, they fit well into a keto-friendly eating plan.

Can I use regular yogurt instead of Greek yogurt?

I don’t recommend it because regular yogurt is thinner and might make the filling runny. Greek yogurt gives the best consistency for stuffing the eggs.

Conclusion

These healthy deviled eggs are one of my go-to snacks and party starters. They’re simple, satisfying, and packed with flavor without being heavy. Whether I’m making them for a family brunch, potluck, or quick protein bite during the week, I always appreciate how easy and delicious they are.

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