Description
A lightened-up version of deviled eggs using Greek yogurt instead of mayo, delivering a creamy, tangy, protein-rich filling perfect for snacks, parties, or meal prep.
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
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
- Peel the eggs and slice each in half lengthwise.
- Carefully scoop out the yolks and place them in a bowl; arrange the whites on a serving plate.
- Mash the yolks with a fork, then stir in Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with paprika and fresh herbs if desired, and serve chilled.
Notes
To prevent eggs from tipping, slice a small piece off the bottom of each egg white.
Can be made a few hours in advance; store filling and whites separately for longer prep times.
Use thick, plain Greek yogurt for the best consistency.
These deviled eggs are keto-friendly and low-carb.
Regular yogurt is not recommended due to its thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sugar: 0g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
