Lightened up deviled eggs are a Southern staple made healthier with no mayo. They’re the perfect appetizer or brunch menu addition this spring! (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 even heard of deviled eggs? Or are they a 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.
Deviled eggs are normally made with a mayonnaise-based filling, so naturally I had to get rid of the mayo. I can’t stand the stuff. Luckily these lightened up deviled eggs taste just as delicious with a Greek yogurt filling, making them healthier and higher in protein (and lower in saturated fat).
Deviled eggs are super easy to make. You just scoop out the yolks of boiled eggs (fun fact, I can’t cook or peel a boiled egg correctly to save my life, so I buy them pre-boiled and peeled), and mix them with yogurt, mustard, salt and pepper until smooth. Then you pipe the filling back into the holes of the egg whites and finish with a nice sprinkle of paprika and fresh herbs if you wish. Some people like to add a little sweet pickle relish to their deviled egg filling. I hate sweet pickles, so I don’t, but feel free to add it if you do like it.
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 so that your fridge doesn’t smell like eggs! Make these delicious, lightened up deviled eggs for your next spring gathering, like Easter brunch, and your guests will love the healthier Southern touch!
Lightened Up Deviled Eggs
Lightened up deviled eggs are a Southern staple made healthier with no mayo. They’re the perfect appetizer or brunch addition this spring! (gluten-free, nut-free)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 deviled eggs 1x
- Category: appetizer
- Cuisine: Southern
- 6 large eggs, hard boiled, cooled and peeled
- 3–4 tbsp plain nonfat greek yogurt
- 2 tsp yellow mustard
- Salt and pepper to taste
- Finely chopped scallions, fresh dill, or fresh parsley, for garnish
- Cut eggs in half lengthwise from tips to bottoms, Gently squeeze to release yolks into a small bowl. Arrange egg whites on a serving platter.
- Using a fork, mash egg yolks with yogurt and mustard until smooth. Add more yogurt as needed to get a smooth, creamy consistency. Stir in salt and black pepper to taste.
- Transfer yolk mixture to a small pastry bag or a plastic zip-top bag and cut the corner off. Pipe mixture into the holes of eggs.
- Sprinkle with paprika and fresh herbs. Refrigerate until ready to serve.
*Some people prefer sweet pickle relish in their deviled egg filling. If you do, add 1-2 tablespoons sweet relish with with the yogurt.
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