Healthy Deviled Eggs Without Mayo

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When I host holiday parties or simply want a light appetizer, I make this healthy deviled eggs recipe without mayo. I use thick, creamy, high protein Greek yogurt instead of mayonnaise, which gives the filling a tangy flavor while keeping it fluffy and nutritious. They are ready in about 30 minutes and perfect to serve to your loved ones.

I have never been a fan of traditional deviled eggs made with mayonnaise, so I decided to put a healthier spin on this classic appetizer. I wanted a creamy deviled egg that anyone could enjoy without any guilt, and this version keeps all the flavor while staying lighter and more wholesome. These deviled eggs are just as satisfying as other egg dishes I make, like Eggs in a Basket or Kerala Egg Roast, making them a perfect addition to any brunch spread.

A single traditional deviled egg can have anywhere from 80 to 150 calories depending on how it is made, but my recipe is only 35 calories per serving. My no mayo deviled eggs are gluten free, vegetarian, paleo, low carb, and high in protein. They are absolutely delicious and always a hit whenever I serve them.

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🥘 Ingredients

My mayonnaise-free deviled eggs use only 5 ingredients plus seasonings, with no mayo needed. Here is what I use:

Fresh Eggs: I use fresh eggs as the base for my no-mayo deviled eggs. They give the filling a creamy texture while adding a good dose of protein.

Greek Yogurt:  This is my secret for a healthier, creamy alternative to mayonnaise. I use low-fat Greek yogurt for a slight tang, extra protein, and lower fat content, though full-fat works too. I avoid fat-free yogurt because it isn’t creamy enough for the filling.

Mustard: I usually go with Dijon mustard for a slightly spicy kick that enhances the flavor of the filling.

Garlic Powder and Onion Powder: I add these seasonings to give the filling savory depth and to complement the creamy texture of the yogurt and eggs.

Salt and Pepper: I use them to balance and bring out all the flavors in my deviled eggs.

Fresh Dill: I chop fresh dill for the filling and use a bit as a garnish.

Paprika: I sprinkle a little on top for a pop of color and a mild smoky flavor.

Substitutions

Fresh Herbs: I like using fresh dill, but I sometimes swap it for parsley, chives, cilantro, or even tarragon to give my deviled eggs a unique twist.

Mayo: I prefer Greek yogurt for a protein-packed, creamy substitute, but I’ve also tried mashed avocado for a creamy texture and healthy fat boost. If I want a lower-calorie version but don’t mind using mayo, light mayonnaise works well too.

🔪 How To Make

Making these healthy deviled eggs without mayo is really simple! Just follow my easy steps below:

Boil Eggs: I place the eggs in a large pot and cover them with cold tap water. I bring the water to a boil over high heat, then reduce it to a gentle boil and cook the eggs for 10 minutes. Afterward, I drain them and cool them under cold running water or in an ice bath for 2-3 minutes.

Peel Eggs: I peel the eggs and slice in half lengthwise with a sharp knife.

Remove Yolks: I scoop the egg yolks into a mixing bowl and place the cooked egg whites, hollow side up, on a serving dish.

Make Filling: I add the yogurt, yellow mustard, garlic and onion powder, salt, pepper, and chopped dill to the mixing bowl.

Mash Into A Creamy Mixture: I use a fork or potato masher to mash the deviled egg yolk filling until it is smooth.

Fill Eggs With Filling: I transfer the egg yolk mixture to a piping bag and pipe it neatly into the egg white halves.

Garnish: I like to sprinkle my no-mayo deviled eggs with a pinch of paprika and top each one with a small dill leaf.

Serve: I serve this heart healthy deviled egg tray chilled. Enjoy!

📖 Variations

I find myself making these no-mayo deviled eggs again and again, and I like to try different flavor variations to keep them exciting!

Toppings For Deviled Eggs: I like to get creative with toppings! Instead of the usual paprika, I sometimes sprinkle smoked paprika, chili powder, curry powder, or a pinch of cayenne for a little heat. Fresh herbs like basil, chives, or thyme also add a lovely aroma and flavor.

Want More Spice? I make sriracha deviled eggs by mixing 1 tablespoon of hot sriracha sauce into the filling. I add a squeeze of fresh lime juice and some chopped cilantro to give them a zesty kick that pairs perfectly with the creamy yolk and Greek yogurt mixture.

Breakfast Version: I enjoy sprinkling everything bagel seasoning on top. These deviled eggs are high in protein thanks to the egg and Greek yogurt combo, making them a filling and energizing way to start the day.

🍽 Serving Suggestions

While I don’t mind making a batch of these deviled eggs without mayonnaise just for myself, I usually make them for thanksgiving, Christmas or a large gathering. Here are some of my favorite ways to serve this dish:

With Other Party Favorite Appetizers: I love setting these low calorie deviled eggs out with a few other fun appetizers because they always get plenty of attention. My kids reach for the air fryer jicama fries first, and the adults usually head for the parmesan truffle fries, so everyone finds something they enjoy.

Meal style: To turn this no-mayo deviled eggs recipe into a fuller meal, I like to pair it with my goat cheese pizza recipe or my spaghetti squash casserole. Both dishes work so well with appetizers and make the whole spread more satisfying for everyone.

🧊 Storage Directions

Refrigeration: I store leftover deviled eggs in a single layer in an airtight container, and they keep well in the fridge for 2 to 3 days. I make sure the container is sealed tightly so the eggs stay fresh.

Freezing: I do not freeze deviled eggs because the egg whites turn rubbery and watery once they thaw. The texture changes too much, so I prefer making them fresh.

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