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Healthy Deviled Eggs

Healthy deviled eggs with a creamy Greek yogurt filling and classic Dijon flavor. Made by hard-boiling, halving, mashing smooth, piping into whites, then chilling for clean slices.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 1 paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the large eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes so the yolks set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise when cool.
Make the filling and fill the whites
  1. Mash the yolks with plain Greek yogurt, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth. Mix until the texture is creamy with no visible yolk bits.
  2. Pipe the filling into the egg whites. Fill each half all the way to the top for a neat peak.
  3. Dust with paprika and extra dill. Add a light, even layer so the tops are speckled but not heavy.
  4. Chill the deviled eggs until serving. Refrigerate to firm the filling and improve flavor, then serve cold.

Notes

Pro tip: For the smoothest filling, mash the yolks thoroughly before stirring in yogurt, and keep the eggs cold during peeling to reduce crumbling. Store covered in the refrigerator up to 3 days; do not freeze. For a dairy-light option, use plain lactose-free Greek yogurt with the same measurements.