Healthy Deviled Eggs Without Mayo
These healthy deviled eggs made with Greek yogurt are full of flavor and oh so creamy. They are healthier and more nutritious than traditional deviled eggs, but taste even better!
Prep Time18 minutes mins
Cook Time10 minutes mins
Total Time28 minutes mins
Course: Appetizer, Brunch, Side Dish, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 24 servings
Calories: 36kcal
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.
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