Healthy Deviled Eggs Without MayoThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This healthy deviled eggs without mayo recipe replaces the mayo with thick, creamy, high protein Greek yogurt for a tangy appetizer you’ll totally crave. You’ll end up with healthier deviled eggs that are light, fluffy, and more nutritious than the classic version, but tastes even better!
I always thought deviled eggs were a super fancy, decadent, hard-to-make recipe. But once I made them, I couldn’t believe how easy they were! This mayo-free deviled eggs recipe is a perfect appetizer and will impress every single time!
Traditional deviled eggs are typically made with mayonnaise, which I’ve just never been a fan of. I thought it was time to remake this classic appetizer into a creamy deviled eggs recipe that anyone could feel great about eating. It’s a modern twist on deviled egg recipes using classic ingredients!
One traditional deviled egg can run you anywhere from 80 calories to 150 calories depending on how it’s made. But healthy Greek yogurt deviled eggs are only 35 calories a serving!!
This deviled eggs no mayo recipe is: gluten-free, vegetarian, paleo, low carb, and high in protein. Not to mention, they are absolutely delicious!
🥚 What Are Deviled Eggs?
Deviled eggs are a classic recipe made with boiled eggs. After boiling and cooling the large eggs, the cooked yolks are typically mashed with mayonnaise, mustard, salt, and pepper. Additional ingredients such as vinegar, Worcestershire sauce, hot sauce, or paprika are sometimes added for additional flavor. The resulting egg mixture is then spooned or piped back into the empty egg white halves.
So can you make deviled eggs without mayo? Yes! The quick and easy way to transform deviled eggs into a healthy vegetarian appetizer or side dish is to swap the mayo for something creamy, yet nutritious!
Mayo haters can use alternatives like creamy avocado, plain Greek yogurt, cream cheese, or light sour cream in place of mayonnaise. Spoon or pipe the creamy filling into the egg white halves and garnish as desired. Deviled eggs with no mayo are a versatile, easy appetizer perfect for game day, dinner parties, or as a perfect healthy appetizer. Enjoy the creamy texture and delicious flavors of this beloved dish!
👩🏽🍳 Why This Recipe Works
- Guilt-Free Indulgence: Deviled eggs recipe with no mayo, yet still incredibly tasty!
- Speedy Prep: Have these no-mayo deviled eggs on the table in just 28 minutes.
- Easy Assembly: Simple steps for fuss-free preparation.
- Make-Ahead: Make these healthy deviled eggs with Greek yogurt up to two days before they’re needed.
- Eye-Catching Presentation: A sprinkle of paprika and fresh dill garnish makes this recipe for deviled eggs without mayonnaise extra enticing to your guests!
- Festive Crowd-Pleaser: This is the best deviled eggs recipe for feeding a crowd! Elevate your table with this tasty appetizer packed with classic flavors.
Latest Recipe Video!
Our mayonnaise-free deviled eggs requires simple ingredients easily found at your grocery store – no mayo here! For the full recipe and nutritional information, see the recipe card at the bottom of this post. To create this recipe for an impressive no mayo deviled eggs appetizer, here’s what you’ll need:
- Fresh Eggs: The star ingredient, providing the base for healthier deviled egg without mayo. They offer a creamy texture for the deviled eggs while delivering a good source of protein. See my tips below on how to easily peel hard-boiled eggs!
- Greek Yogurt: No miracle whip here! Low fat Greek yogurt is our secret ingredient for a healthier, more nutritious mayo substitute for deviled eggs. It is lower in fat, higher in protein, and adds a slight tanginess to the filling. If you don’t have low fat Greek yogurt, you can also use full-fat Greek yogurt. I don’t recommend fat free Greek yogurt because it’s not creamy enough for this recipe.
- Mustard: Any mustard will work in this recipe however I’ve found Dijon mustard to be the best. Mustard adds a slightly spicy flavor to the filling, enhancing its overall taste. It provides a pleasant contrast to the creamy elements.
- Garlic Powder and Onion Powder: These powdered seasonings add depth and savory notes to the creamy no-mayo deviled eggs. Seasonings like black pepper and onion powder add classic flavors.
- Salt and Pepper: Salt and black pepper are essential for balancing and enhancing the overall taste of the deviled eggs. They add a touch of seasoning and help bring out the flavors of the other ingredients.
- Fresh Dill: Chopped fresh dill add freshness and a vibrant flavor to the deviled eggs. Using fresh dill as a garnish complements the chopped dill in the filling and it also adds an attractive visual element.
- Paprika: Sprinkling paprika on top of the deviled eggs adds a bright pop of color and also a mild smoky flavor. Experiment with some variations listed below for extra flavor!
- Fresh Herbs: You can swap out the fresh dill for other fresh herbs such as parsley, chives, cilantro or even tarragon to bring a unique flavor to your deviled eggs.
- Mayo: I like protein-packed Greek yogurt as the best substitute for mayo, but you can try using mashed avocado for a creamy twist and a dose of healthy fat. You could also use light mayonnaise if you’re ok with mayo but want a lower calorie option for this classic dish!
- Mustard: You can use any mustard for this recipe, so feel free to experiment with different types of mustard to vary the flavors. I like to use Dijon mustard as it adds a tangy flavor, while whole-grain mustard is a great option and provides a robust taste.
- Seasonings: While garlic and onion powder lend a wonderful taste, you can substitute them with minced garlic cloves or finely chopped shallots for a more pronounced flavor.
🔪 How To Make Healthy Deviled Eggs Without Mayo
Making deviled eggs without mayo is so easy! Let’s dive in and discover the secret to this deviled eggs recipe without mayo!
Boil Eggs: Place eggs in a large pot and cover with cold tap water. Bring the eggs to a boil over high heat, then reduce the heat to a gentle boil, and cook for 10 minutes. Drain and cool with cold running water or place in an ice bath for 2-3 minutes.
Peel Eggs: Peel the eggs and slice in half lengthwise with a sharp knife.
Remove Yolks: Scoop out the egg yolks into a mixing bowl and place the cooked egg whites hollow side up on a serving dish.
Make Filling: To the mixing bowl add the yogurt, yellow mustard, garlic and onion powder along with the salt, pepper and chopped dill.
Mash Into A Creamy Mixture: Using a fork or potato masher, mash the deviled egg yolk filling mixture until smooth.
Fill Eggs With Filling: Transfer the egg yolk mixture to a piping bag and pipe into the egg white shell.
Garnish: Sprinkle these no mayonnaise deviled eggs with a pinch of paprika and a small dill leaf.
Serve this heart healthy deviled egg tray chilled. Enjoy!
🥚 How To Easily Peel Hard-Boiled Eggs
I usually just hard boil eggs on the stovetop, but there are a few hacks to get them to peel easier get a perfect hard-boiled egg every time:
- Add eggs to a pot of enough water to cover them with an inch or two of water and bring to a boil. As soon as it hits the boiling stage, reduce the heat to low and boil eggs for 9-10 minutes.
- When time is up, remove from the hot water with a slotted spoon and submerge in really cold water. An ice bath is ideal as you want the hard boiled eggs completely cold before peeling, and you don’t want to wait around forever waiting for that to happen naturally.
- Once cold, crack the egg all around – not just in one spot. The idea is to loosen the entire shell before attempting to peel. It goes a lot smoother that way!
You can also use an egg steamer. Directions for those are pretty straightforward and usually printed in the manual that came with it.
Basically, you want to fill the included container with water to the line labeled “hard” or “hard-boiled.” Pour it onto the boilerplate, pop the eggs in the tray it came with, and click the on button.
To make hard boiled eggs in an Instant Pot pressure cooker, simply pour about 1/2 cup of water in the bottom of the pot. Insert a steam rack trivet (even better if you have an actual egg rack), and place the eggs on top.
Close the lid, turn the pressure release valve to airtight, and set the pressure cook time to 9 minutes at high pressure, and allow for a natural release, not quick release. Then place in an ice water bath for a few minutes and peel.
💭 Expert Tips
- Use The Right Yogurt: Make sure the yogurt used is natural unsweetened Greek yogurt and is not sweetened yogurt. Sweetened yogurt or even regular non-Greek yogurt will make this healthy deviled eggs recipe taste very different than intended!
- Allow Eggs To Cool: Allow the eggs to cool before slicing in half, this makes it easier to handle and the egg halves come out evenly.
- Make Extra: If making for a crowd, always make a few extra hard boiled eggs in case one of your egg whites cracks when you’re taking out the yolks or peeling the eggs.
- No Piping Bag? If you don’t have a piping bag, you can just spoon the mixture into the eggs! Or you can use a Ziploc plastic bag with a tiny corner cut off to pipe the egg yolk mixture into the egg white halves. A pastry bag could work too. Honestly, spooning the mixture in is faster and easier!
- Peeling Eggs: It’s easier to peel eggs that are a few days old! So I typically will buy my eggs about 5 days in advance of hard boiling and peeling them. Also, make sure you cool the eggs completely before peeling them before using them in this healthy deviled egg recipe without mayo.
You’ll want to make these no-mayo deviled eggs over and over, so try out some flavor variations to keep them interesting!
- Toppings For Deviled Eggs: Get creative with toppings! Instead of paprika, consider sprinkling smoked paprika, chili powder, curry powder, or even cayenne pepper for a touch of heat. Fresh herbs like basil, chives, or thyme can also add a delightful aroma.
- Want More Spice? Make spicy sriracha deviled eggs by adding 1 tablespoon of hot sriracha sauce to the deviled egg filling. A squeeze of fresh lime juice and some chopped fresh cilantro adds a kick of flavor to these creamy deviled eggs.
- Breakfast Version: Try sprinkling some everything bagel seasoning on top to enjoy these healthy deviled eggs for breakfast or brunch! They’re high in protein thanks to the egg-Greek yogurt combo and provide good fuel to start your day right!
🍽 Serving Suggestions
While there is no shame in making a batch of this deviled egg recipe without mayonnaise for yourself to enjoy, you’ll probably be making them for a special occasion or large gathering! Here are some of our favorite ways to serve this dish:
With Other Party Favorite Appetizers: Serve these low calorie deviled eggs alongside my air fryer smashed potatoes, parmesan truffle fries, or make a crudité platter with dips like this healthy guacamole recipe, butter bean hummus, and a classic ranch dressing too!
For More Hearty Appetizers, to make this recipe for no mayo deviled eggs into more of a meal, try this goat cheese pizza recipe and this vegetarian cheese board. They are perfect companions to any appetizer!
🙌 Make Ahead Tips
You can easily make no mayo deviled egg recipe up to two days in advance. Here’s how to make deviled eggs without mayo ahead of time:
- Boil the eggs, separate the egg whites and the yolks, and make the filling.
- Store the egg whites and the egg filling separately, in airtight containers until you’re ready to serve.
- The day you’re planning to serve them, remove them from the fridge an hour or two before serving so they can come to room temperature.
- Pipe the filling into the egg whites and garnish right before serving for the best results.
In the Fridge: Leftover deviled eggs can be stored in the refrigerator for up to 2-3 days. They should be stored in a single layer, in an airtight container.
I wouldn’t recommend freezing leftover mayo-less deviled eggs as the texture of the egg whites will become rubbery and watery.
When made in the traditional way, deviled eggs are more of an occasional indulgence than a healthy snack, because they’re typically high in calories and saturated fat. But these low fat deviled eggs are super healthy for you thanks to the use of Greek yogurt instead of mayo!
The key to ensure your deviled eggs don’t fall apart is to make sure that you completely cool your eggs before assembling them. You want the yolks to be completely cool when you combine them with the yogurt (otherwise the warm yolks can cause the yogurt to curdle), and you want your whites to be cool before you pipe the filling in (since warmer egg whites are more delicate and are more likely to tear or rip).
The main reasons are: tradition and flavor! A dusting of paprika has long been associated with classic deviled egg recipes as a traditional garnish. Additionally, paprika has a mild, slightly sweet, and smoky flavor that complements the rich and savory taste of deviled eggs. It adds a subtle, earthy note to the dish without overpowering it.
Deviled eggs are served cold. They are a classic party appetizer, often making appearances at gatherings. Deviled eggs make an excellent party dish as they can be prepared well in advance of the party and pulled from the refrigerator when needed.
🍳 More Tasty Egg And Appetizer Recipes!
- Avocado Toast With Tomato And Egg
- Kerala Egg Roast
- Eggs in a Basket
- Courgette Frittata
- Mushroom Fritters
- Vegan Frittata
Love this vegetarian appetizer recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Healthy Deviled Eggs Without Mayo
- ½ tsp paprika
- fresh dill
- Place the eggs in a pot and cover with cold water.
- Bring the eggs to a boil, reduce the heat to a gentle boil and cook for 10 minutes. Drain and cool with cold running water for 2-3 minutes
- Peel the eggs and slice in half lengthwise.
- Scoop out the egg yolk into a mixing bowl and place the cooked egg whites hollow side up on a serving dish.
- To the mixing bowl add the yogurt, mustard, garlic and onion powder along with the salt, pepper and chopped dill.
- Using a fork mash the egg mixture until smooth.
- Transfer the egg mixture to a piping bag and pipe into the egg white shell.
- Sprinkle with a pinch of paprika and a small dill leaf.
- Serve and enjoy.
- Allow the eggs to cool before slicing in half, this makes it easier to handle.
- Make sure the yogurt used is natural greek yogurt and is not sweetened yogurt.
- Any mustard will work in this recipe however I’ve found dijon to be the best.
- You can swap out the fresh dill for other fresh herbs such as parsley, chives or even tarragon.
- If you don’t have a piping bag you can either spoon the mixture into the egg whites or fill a zip lock bag and cut the corner off and use it like a piping bag.
- Deviled eggs can be stored in the fridge in an airtight container for up to 3 days. Do not freeze deviled eggs.