Greek Yogurt Deviled Eggs

These lightened up deviled eggs are made with Greek yogurt instead of mayo for a delicious, simple twist on the classic Southern staple. They're the perfect for Easter and spring brunches! (gluten-free, nut-free)

Are deviled eggs still just a Southern thing? Or are they an everywhere thing now? Northerners, help me out. Do you ever eat deviled eggs? Have you ever heard of deviled eggs? Or are they strange foreign food like pimento cheese?

Whatever the case, Southerners love deviled eggs. They appear on many a brunch table around spring, and fancy versions have even started to grace the menus of fine Southern restaurants. Basically, you need these lightened up deviled eggs in your life. Make these delicious Greek yogurt deviled eggs for your next spring gathering, like Easter brunch, and your guests will love the healthier Southern touch!

Why You'll Love These Greek Yogurt Deviled Eggs

If you, like me, despise mayonnaise, you'll love this version of deviled eggs that swaps creamy plain Greek yogurt for mayo. They're just as tangy and delicious, but without mayo. That also means they're higher in protein and a little healthier. These deviled eggs are super simple, with just a few ingredients that let the eggs shine.

Are Eggs Healthy or Unhealthy?

Eggs used to be viewed as unhealthy because the yolks naturally contain cholesterol. The research has come a long way, and we now know that dietary cholesterol doesn't really affect blood cholesterol levels and that eggs do not raise risk for heart disease, and the Dietary Guidelines now reflect that, as they have removed the recommendation to limit dietary cholesterol. Besides that, eggs are very nutrient dense. They're high in protein and provide several critical nutrients, such as choline, vitamin D, and iodine. So as a dietitian, I'd say eggs are absolutely healthy!

How Long To Boil Eggs For Deviled Eggs

Fun fact, I have to look up the time for cooking boiled eggs every time I make them. I use this method for boiling eggs:

1. Add eggs to a pot and cover completely with water.
2. Bring the eggs to a rapid boil, then turn off the heat, cover the pot, and let eggs rest (and cook) 10-12 minutes.
3. Drain and run eggs under cold water to stop the cooking process. Then peel the eggs!

How To Make Greek Yogurt Deviled Eggs

Deviled eggs are super easy to make:

1. Cut peeled eggs in half vertically, then gently squeeze the yolks out into a bowl.
2. Add yogurt, mustard, salt and pepper and mash it all together with a fork until the mixture is smooth. If you want it super smooth, you can also use a food processor.
3. Spoon the mixture into the holes of the egg whites or use a pastry bag or zip-top bag with the corner cut off to pipe the mixture into the eggs.
4. Sprinkle with paprika and top with fresh herbs, if you'd like.
5. Refrigerate the eggs until you're ready to serve.

Tips and Recipe Variations

• If you like pickle relish in your deviled eggs, add 1 tablespoon of sweet or dill relish to the yolk mixture.
• Older eggs are easier to peel than fresher eggs. This is because there is a little air pocket in eggs that gets larger as eggs age. The pocket is in the bottom of the egg so it's easiest to start peeling from the bottom.
• Fun fact: I'm the world's worst boiled egg peeler. If you are too, or if you're just short on time, you can use pre boiled and peeled eggs.

Storing Boiled Eggs and Deviled Eggs

The great thing about deviled eggs is that they are easy to make ahead and store until you are ready to serve. Just make sure to cover them tightly so that your fridge doesn't smell like eggs! Store prepared deviled eggs in the refrigerator for 2-3 days. If you'd like to boil the eggs in advance, you can refrigerate peeled boiled eggs in an airtight container for up to 5 days.

If you made this recipe, please leave a star rating in the comments!

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