These Healthier Deviled Eggs are a archetype recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or plane a succulent afternoon snack! Â
Easy and flavorful archetype deviled eggs made healthier with protein-packed Greek yogurt that are hands thrown together with just a few simple ingredients! Greek yogurt makes such a unconfined substitute for mayo in these deviled eggs as they both have a similiar linty texture, yet Greek yogurt is only a fraction of the calories found in mayo! When mixed together with other ingredients like egg yolks, mustard, Worcestershire sauce and pickle relish, the filling is so succulent you’d never know you swapped out mayo for yogurt!
Deviled eggs are such a staple at parties and on Easter considering they’re such a prod favorite, but they moreover make a delicious, healthy snack! These deviled eggs moreover a unconfined option for those on the keto nutrition considering they have barely any carbs in them. Garnish these with smoked paprika and some fresh chives and you’ve got a gorgeous presentation to boot!
Ingredients You’ll Need
- Eggs – you’ll need 6 large eggs and you can either hard swash them right in the Instant Pot (my favorite method!) or nonflexible swash them on the stove top (see unelevated for those instructions)
- Greek yogurt – I used full-fat plain Greek yogurt in place of mayo, but finger self-ruling to use regular mayo or plane sour surf if you prefer however this will transpiration the calorie amount
- Dijon mustard – adds some tangyness and that archetype deviled egg flavor, but you could moreover use stone ground mustard, yellow mustard or plane a 1/2 tsp of zestless mustard
- Worcestershire sauce – I love the uplift of savor this gives, you could moreover use hot sauce for some heat!
- Relish – my Grandma ALWAYS widow relish to her deviled eggs so this was a must in mine and adds a nice zip of flavor! You could moreover use chopped pickles in place of the relish
- Seasonings – combination of salt, pepper and smoked paprika for garnish
- Chives – this is an optional garnish, but makes an lulu presentaiton! You could moreover use untried onions, parsley or plane fresh dill
How to Hands Nonflexible Swash Eggs
I love how quick and easy deviled eggs are to make, it just depends what method you segregate to nonflexible swash them! I have a super simple method of nonflexible humid eggs right in the Instant Pot that you can check out here which makes them super easy to peel. I personally find the Instant Pot to be the easiest method, but here’s instructions on how to nonflexible swash eggs right on your stove top!
- Boil the eggs. In a large saucepan, place the eggs and imbricate them with an inch of unprepossessed water (about 2 cups). Bring the water to a swash and protract to swash for well-nigh 30 seconds. Then shut the heat off, imbricate the eggs and let them sit (covered) for well-nigh 12 minutes.
- Make an ice bath. While the eggs are sitting, create an ice suffuse by filling a large trencher with water and ice. Using a slotted spoon, transfer the eggs to the ice suffuse to stop the cooking process and let them tomfool completely, well-nigh 10 minutes. This step is important so don’t skip!
- Peel the eggs. Gently tap the eggs all over to one-liner and remove the shells. You now have nonflexible boiled eggs for your recipe!
Pro tip! Don’t nonflexible swash fresh eggs as they tend to be harder to peel. Instead use older eggs that are well-nigh a week old.
How to Make Healthier Deviled Eggs
Once you have peeled your nonflexible boiled eggs, it’s time to make the filling! Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl. Next add Greek yogurt, dijon mustard, worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with spare salt and pepper, if needed.
Then you can either just spoon the filling into the part-way of each egg white, or you can transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic unstructured with the corner snipped) and pipe the filling onto the part-way of each egg white half. Garnish with a sprinkle of smoked paprika and some fresh chives!
Prepping and Storing
The unconfined thing well-nigh deviled eggs is you can hands make them in whop which is unconfined for parties or if you’re planning to serve them for Easter! If making ahead, mix together the egg yolk filling and store that separately from the egg white halves, keeping each in sealed, snapped containers in the fridge. You can do this up to 2 to 3 days superiority of time. Then when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover deviled eggs will last well-nigh 3 to 4 days in a sealed, snapped container in the fridge.
More Egg Recipes You’ll Love
- Tuna Avocado Egg Salad
- Cheesy Salsa Egg Muffins
- Egg White Avocado Salad
- Sausage and Veggie Egg Casserole
- Baked Egg and Roasted Veggie Casserole
RECIPE
Healthier Deviled Eggs
These Healthier Deviled Eggs are a archetype recipe that are much lighter in calories thanks to using Greek yogurt! Perfect for parties, Sunday brunch or plane a succulent afternoon snack!Â
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 25 mins
Ingredients
- 6 large eggs
- 3 Tbsp plain Greek yogurt (or mayo)
- 1 tsp dijon mustard (or 1/2 tsp zestless mustard)
- 1/4 tsp Worcestershire sauce
- 1 Tbsp pickle relish
- Salt and pepper, to taste
- Smoked paprika for garnish, optional
- Fresh chopped chives for garnish, optional
Instructions
- Place the eggs in a large saucepan (or use my Instant Pot method of nonflexible humid eggs) and imbricate them with well-nigh an inch of water (about 2 cups). Bring the water to a swash and protract to swash for well-nigh 30 seconds. Shut the heat off, imbricate the eggs and let them sit for well-nigh 12 minutes.
- While the eggs are sitting, create an ice suffuse by filling a large trencher with water and ice. Using a slotted spoon, transfer the eggs to the ice suffuse to stop the cooking process and let them tomfool completely, well-nigh 10 minutes. This step is important so don’t skip!
- Gently tap the eggs all over to one-liner and remove the shells. Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
- Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with spare salt and pepper, as needed.
- Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic unstructured with the corner snipped) and pipe the filling onto the part-way of each egg white half. You could moreover just spoon the filling onto each egg, as well.
- Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!
Nutrition Facts:
- Serving Size: 2 egg halves
- Calories: 78
- Sugar: 0.6 g
- Sodium: 160 mg
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0.9 g
- Fiber: 0 g
- Protein: 7 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.
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