Healthy Deviled Eggs Without Mayo
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.
Servings: 24 servings
Calories: 36kcal
Ingredients
- 12 eggs
- ½ cup plain low fat Greek yogurt
- 2 tsp mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp chopped fresh dill
Optional toppings:
- ½ tsp paprika
- fresh dill
Instructions
- 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.
Notes
- My #1 Secret Tip for this recipe is to let the eggs cool completely before I slice them in half. When the eggs are cold, they are much easier to handle and the yolks stay in place instead of smearing on the knife. This little step helps me get even, neat halves every time, which makes the final dish look clean and pretty on the plate.
- Use The Right Yogurt: I make sure to use natural, unsweetened Greek yogurt in this recipe and avoid sweetened yogurt. Using sweetened yogurt or regular non-Greek yogurt changes the flavor and can make these healthy deviled eggs taste very different from how I intend them to.
- Make Extra: When I’m making this recipe for a crowd, I always boil a few extra eggs. That way, if an egg white cracks while I’m removing the yolk or peeling the eggs, I have backups ready.
- No Piping Bag? If I don’t have a piping bag, I just spoon the mixture into the eggs. Sometimes I use a Ziploc bag with a tiny corner cut off to pipe the yolk mixture, and a pastry bag works too. Honestly, I find spooning the mixture in is the fastest and easiest way.
- Peeling Eggs: I find it easier to peel eggs that are a few days old, so I usually buy mine about 5 days before hard boiling and peeling them. I also make sure to let the eggs cool completely before peeling, especially when I’m making this healthy deviled egg recipe without mayo. Check my FAQ section for how I peel them.
Nutrition
Serving: 1deviled egg | Calories: 36kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 86mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 0.3g