Healthy Deviled Eggs
4
Published Mar 28, 2022, Updated Apr 19, 2024
This post may include affiliate links. Thank you for your support.
Made with protein-rich Greek yogurt instead of mayo these healthy deviled eggs are lighter in calories and fat, but still absolutely delicious. Perfect for parties or snacking.
I’ve shared an avocado deviled eggs recipe and hummus deviled eggs recipe, but somehow I’ve never shared a classic deviled eggs recipe with you. That changes today!
Whether you’re an avid deviled eggs eater or just looking for a simple, nutrient-packed snack or appetizer idea, this is a great staple recipe to have in your back pocket!
No Mayo, No Problem
Deviled eggs are traditionally made with mayonnaise, but if you aren’t a fan of mayo or are looking for a healthier option, I’ve got you covered!
I often use plain, full-fat Greek yogurt as a sub for mayo in my recipes and I find it typically works out quite well. The consistency is pretty similar and Greek yogurt has less fat and calories and more protein.
Ingredients Needed
- hard-boiled eggs – here is a full tutorial on how to hard boil eggs!
- Greek yogurt – ditch the mayo for Greek yogurt! It has less fat and calories and more protein than mayo. You can use whatever fat level you like for the yogurt. I buy full-fat for my daughter so that’s typically what I use. If you’re dairy-free, feel free to use dairy free yogurt as a sub.
- pickle relish – I love the tangy flavor it adds to the deviled eggs. Chopped dill pickle is a good substitute if you don’t have pickle relish on hand.
- dijon mustard – adds a delicious flavor to the deviled eggs!
- apple cider vinegar – we’re swapping the white vinegar that’s typically used in deviled eggs for apple cider vinegar. Apple cider vinegar is loaded with health benefits and I love the tang it brings to the deviled eggs. Look for apple cider vinegar with “the mother” included. I like Bragg’s apple cider vinegar! If you don’t have apple cider vinegar, white vinegar or fresh lemon juice would work as a substitute.
- salt and pepper – for seasoning
- paprika – to sprinkle on top. It wouldn’t be deviled eggs without it!
How to Make Deviled Eggs
Cook eggs: Place eggs in a large pot and cover with water by at least 1 inch. Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
Cool eggs: Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
Peel eggs: Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket) and slice in half lengthwise.
Make filling: Remove egg yolks and place them in a small mixing bowl. Add Greek yogurt, relish, dijon mustard, apple cider vinegar, salt and pepper. Mash everything together with a fork. Taste the mixture and season with additional salt and pepper, if desired.
Serve: Use a spoon to fill the center of each egg white with some of the yolk mixture. Sprinkle with smoked paprika and serve.
pro tip! If you're feeling fancy, add the yolk mixture to a plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.
Hard Boiled Egg Tips
Don’t use fresh eggs – Sounds counterintuitive, but super fresh eggs will be harder to peel. For easy-to-peel hard-boiled eggs use eggs that are about a week old.
Don’t skip the ice bath – Don’t skip the ice bath! This is super important to stop the cooking process and helps with peeling the eggs. Don’t attempt to peel the eggs until they are completely cool.
Topping Ideas
Customize your deviled eggs with your favorite toppings! I like to keep them simple with a dash of paprika, but here are some ideas:
- spice it up – swap the paprika for cayenne pepper or add some jalapeno slices for an extra kick!
- add more protein – top the eggs with smoked salmon, bacon or even this tempeh bacon would be delicious!
- add fresh herbs – fresh dill, thyme or chives would all pair perfectly with this recipe.
- switch up the seasonings – swap the paprika for cumin, chili powder or even everything bagel seasoning.
How to Make in Advance
Deviled eggs can be prepped up to 2 days in advance, which is awesome for when you have parties and don’t want to peel all the eggs the day of. Here’s how I would make them in advance:
- Cook and peel eggs.
- Make yolk mixture.
- Store the egg whites and yolk mixture separately in the fridge in sealed containers.
- When ready to serve, spoon or pipe the filling into the eggs and serve.
How to Store Healthy Deviled Eggs
If you have leftover deviled eggs you can store them in an airtight container and store them in the fridge for 2-3 days.
More Egg Recipes to Try
More Appetizer Recipes
- Sweet Potato Bites
- Stuffed Dates
- Healthy Guacamole
- Baked Sweet Potato Chips
- Easy Shrimp Cocktail
- Zucchini Pizza Bites
- Hot Honey Whipped Cottage Cheese
Be sure to check out all the egg recipes as well as the full collection of appetizer recipes here on EBF!
Healthy Deviled Eggs
Ingredients
- 6 large eggs
- ¼ cup Greek yogurt, full fat or 2%
- 1 Tablespoon pickle relish or 1 small dill pickled, diced
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
- Pepper to taste
- Smoked paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with water by at least 1 inch. Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
- Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
- Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket) and slice in half lengthwise. Remove yolks and place them in a small mixing bowl.
- Add Greek yogurt, relish, dijon mustard, apple cider vinegar, salt and pepper. Mash everything together with a fork. Taste the mixture and season with additional salt and pepper, if desired.
- Spoon the yolk mixture into the center of each egg white. Alternatively, you can add the yolk mixture to a plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.
- Sprinkle with smoked paprika and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the tip on peeling. I always end up with divots in the whites when I peel them.
Glad the tip helped, Janet!
Looks delicious! What brand of healthy pickle relish do you recommend?
Hi Lacey – I usually just get the store brand from either Whole Foods or Kroger. A dill pickle will also work for this recipe!