Do you have your Easter menu all planned out yet? If you don’t, then you need to add these deviled eggs! Well, if you do, you should add them anyway!
They taste just as rich and creamy as traditional deviled eggs but are much healthier. Most deviled egg recipes call for anywhere between 1/3 – 2/3 cup mayo.
At 10 grams of fat per tablespoon, that is anywhere from 50-100 grams of fat that you are adding!
I already use plain Greek yogurt in a lot of my baking as a substitute for oil and butter, but I’ve been wanting to do more substitutions in my cooking to make our food healthier without ruining the taste.
So, for these deviled eggs, I swapped out the mayo for plain Greek yogurt.
The result? A creamy deviled egg that tastes just as good (if not better) than a traditional deviled egg!
Plus, not only are you cutting out fat, but you are also adding protein and calcium!
- 12 eggs
- ½ C + 2 tbsp 0% plain Greek yogurt (I used Chobani)
- 1½ tsp yellow or djion mustard
- 1½ tsp white vinegar
- 1½ tsp finely chopped chives
- ¼ tsp white pepper
- salt and pepper, to taste
- paprika, for garnish
- Place eggs in a single layer in a large saucepan. Add enough water to cover eggs by about 2 inches. Bring water to a rolling boil over medium-high. Remove from heat. Cover with lid and let sit for 12 minutes. (Do not let them sit longer than 12 minutes.)
- Remove eggs to a bowl of ice water. When eggs have cooled, remove shell and slice in half lengthwise.
- Remove egg yolks to a bowl and arrange egg white on a plate cut side up.
- Mix together yolks, yogurt, mustard, vinegar, chives, white pepper, salt and pepper until creamy.
- Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika. Store in the refrigerator until ready to serve.
This recipe is linked with Strut Your Stuff Saturday, Weekend Potluck, What’s Cookin’ Wednesday, What’s In Your Kitchen Wednesday.
Abby says
Count me in for low fat options. I make a similar recipe, it’d be so easy to just swap out the mayo 🙂
Katrina In Katrina's Kitchen says
I love replacing mayo with greek yogurt!
Meghan {For the Love of Dessert} says
GREAT idea!Love me some greek yogurt substitutions!
sally @ sallys baking addiction says
for as much greek yog as I eat, I’ve never thought to make egg salad with it. duh! Doing this over the weekend with our dyed eggs 🙂 Thanks for sharing!
Chobani says
These look awesome! Perfect, since we’re just now starting to plan our Easter menu. Thanks for sharing. 🙂
Have a great weekend!
Amy, @Chobani
Pamela says
OK love this recipe! Now I want some deviled eggs! Thanks for sharing!
Elaine @ Cooking to Perfection says
This is a great idea! I love deviled eggs, but have never thought to use greek yogurt. I usually just buy the reduced fat mayo, but I think greek yogurt sounds better and is more healthy! Adding this recipe to my Easter menu for sure. 🙂
Julie @ Julie's Eats & Treats says
These look terrific and what a great idea on how to lighten them up!
tanya says
I do not have my Easter menu planned! But I think I should definitely add these deviled eggs! I love using Chobani.
Carla @ Carlas Confections says
I love deviled eggs! I havent had them in a while, and I love your lightened up version. I need to try these soon 🙂
Aimee @ ShugarySweets says
Woah. What an awesome idea. I have used greek yogurt a million times to replace sour cream and/or mayo and never once thought to use it in egg salad or deviled eggs! LOVE
Georgia @ The Comfort of Cooking says
So funny, I’ve been thinking about making deviled eggs with yogurt for a while now! Glad it got a positive review from you – these look delish!
Serena Bakes Simply From Scratch says
Ohhh.. I love deviled eggs! These look scrumptious and all the better to eat them when greek yogurts a main ingredient!
Anne@FromMySweetHeart says
Jessica…I was just thinking about coloring Easter eggs and what to do with my leftovers! This is just a perfect recipe….I love the idea of lightening them up….simply because I can’t resist eating more than one! BEAUTIFUL photos! : )
Suzanne says
War a great idea to use Greek yogurt to lighten up deviled eggs, I’m going to have to try it.
Joanne says
I’ve…actually never had deviled eggs! But I’m sure I’d prefer a lightened up version since I DETEST mayonnaise!
Ramona says
Looks creamy and delicious. Now I won’t feel guilty eating a bunch of them. 🙂
Tracey says
Great idea! I’ve been substituting Greek yogurt in a lot of recipes too but would never have thought of this.
Nicole says
I just love greek yogurt … I’m totally addicted! Never thought to use it in deviled eggs though – great idea 🙂
Jocelyn@ BruCrew Life says
How have I never thought to sub out the mayo for yogurt in eggs…love it girl!!!
Hayley @ The Domestic Rebel says
Okay so I am a deviled egg FIEND. I love them terribly, and could easily eat an entire batch and never look back. This is SO genius to sub in yogurt!
Cassie says
This is fabulous, Jessica! I don’t care so much for deviled eggs but maybe with Greek yogurt I could get on board. Love it!
Lorna Hill says
Yum! I tried these this weekend for Easter, and I am impressed! Very tasty. I had the boys try them and it was a pass, too! Little did they know that I traded out the mayo for Greek yogurt.
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Mender son says
I’m sorry but these were unedible. I think the vinegar was way too strong!