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Lightened Up Deviled Eggs

Lightened Up Deviled Eggs Recipe l

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!

Lightened Up Deviled Eggs Recipe l www.a-kitchen-addiction.comI 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.

Lightened Up Deviled Eggs Recipe l

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!

Lightened Up Deviled Eggs Recipe l

Lightened Up Deviled Eggs

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes


  • 12 eggs
  • 1/2 Cup + 2 Tablespoons plain Greek yogurt
  • 1 1/2 teaspoons yellow or djion mustard
  • 1 1/2 teaspoons white vinegar
  • 1 1/2 teaspoons finely chopped chives
  • 1/4 teaspoon white pepper
  • salt and pepper, to taste
  • paprika, for garnish


  1. 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.)
  2. Remove eggs to a bowl of ice water. When eggs have cooled, remove shell and slice in half lengthwise.
  3. Remove egg yolks to a bowl and arrange egg white on a plate cut side up.
  4. Mix together yolks, yogurt, mustard, vinegar, chives, white pepper, salt and pepper until creamy.
  5. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika. Store in the refrigerator until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 101mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 7g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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Mender son

Saturday 11th of April 2015

I'm sorry but these were unedible. I think the vinegar was way too strong!


Wednesday 28th of August 2013

Hi to all, since I am genuinely keen of reading this web site's post to be updated on a regular basis. It carries nice information.

Lorna Hill

Sunday 31st of March 2013

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.


Thursday 28th of March 2013

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!

Hayley @ The Domestic Rebel

Wednesday 27th of March 2013

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!

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