Greek Yogurt Deviled Eggs

greek yogurt deviled eggs topped with chives on a white plate.

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)


  • 6 large eggs
  • 3 tbsp plain Greek yogurt
  • 2 tsp yellow mustard
  • Salt and pepper to taste
  • Paprika
  • Finely chopped scallions, fresh dill, or fresh parsley, for garnish


  1. Place eggs in a pot. Add enough water to completely cover the eggs. 
  2. Bring the water to a full boil. Turn off the heat, cover the pot, and let eggs rest (and cook) for 10-12 minutes. Drain the water and run eggs under cold water to stop the cooking process. Let eggs cool completely, then peel eggs.
  3. 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.
  4. 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.
  5. 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. You can also just spoon the mixture into the eggs.
  6. Sprinkle with paprika and fresh herbs (optional). Refrigerate until ready to serve.


  • 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.
  • You can use pre-boiled and peeled eggs to make these very quickly.
  • Store boiled, peeled eggs in an airtight container up to 5 days.
  • Store prepared deviled eggs in an airtight container for 2-3 days.

Keywords: Greek yogurt deviled eggs, healthy deviled eggs