These deviled eggs are made with thick and creamy Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy, and delicious! And since they're ready in just 20 minutes, it's easy to whip them up anytime.
Deviled eggs are amazing. It's like magic - simply removing the yolks and mixing them with something creamy plus a few spices transforms the humble hard-boiled egg into a delicacy. I make these eggs with Greek yogurt instead of mayonnaise. This substitution works well - they are wonderfully creamy and delicious. In fact, they are one of my favorite keto appetizers.
Ingredients
You'll only need a few simple ingredients to make this appetizer. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: You'll want the yolks well-cooked. So, if you use this hard-boiled eggs recipe, leave the eggs in the hot water for 12-13 minutes.
- Greek yogurt: It's best to use plain whole-milk Greek yogurt. I don't recommend using low-fat yogurt in this recipe.
- Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard, and it's tastier, too!
- To season: Salt, pepper, smoked paprika, and cayenne pepper.
Variations
- You can use sour cream or mayonnaise instead of Greek yogurt or a combination of both.
- You can also vary the spices you use. Good options include dried thyme, dried oregano, chili powder, and ground cumin. Use a generous pinch of any additional spice or herb.
- While I love Dijon mustard, spicy mustard is also good in this recipe.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by cutting each egg in half lengthwise. Remove the yolks into a small bowl and arrange the whites on a serving plate.
Use a fork to mash the egg yolks, then add the yogurt, mustard, and spices. Mix until smooth.
Spoon the mixture back into the egg whites.
Sprinkle more smoked paprika on top to make them look pretty, then serve.
Expert Tip
It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves, but it's also kind of wasteful.
Inevitably, some of the yolk mixture will stick to the piping bag and eventually find its way to the trash. So, I usually opt for simply spooning the yolk mixture into the empty egg white halves with a spoon rather than using a pastry bag.
Recipe FAQs
I don't recommend that. While the texture should be fine, it won't be as flavorful as whole-milk yogurt.
No. You should definitely use strained yogurt in this recipe - either Greek yogurt or skyr. Regular yogurt is too watery and will not work in this recipe. The filling needs to be thick, not watery.
I actually don't think that's an issue here. The tartness of the Greek yogurt does not come through and is masked well by the various seasonings used in this recipe.
Serving Suggestions
Deviled eggs are a classic appetizer, and that's how they're typically served. If you do serve them as an appetizer, you should make at least one egg (two halves) per person.
Sometimes, I make them for lunch, and then I have two eggs (four halves) alongside fresh-cut veggies or a salad (this cucumber tomato salad is awesome). They are also excellent as a quick snack.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers.
More Deviled Egg Recipes
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Recipe Card
Greek Yogurt Deviled Eggs
Video
Ingredients
- 6 large eggs - hard-boiled
- ⅓ cup Greek yogurt - plain, whole-milk
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon smoked paprika - plus more for topping
- ⅛ teaspoon cayenne pepper
Instructions
- Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
- Use a fork to mash the egg yolks. Add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper. Mix well until smooth. If the mixture seems too dry, add more yogurt.
- Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top.
- Serve immediately, or refrigerate. Remove from the fridge 30 minutes before serving.
Notes
- It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves, but it's also kind of wasteful. Inevitably, some of the yolk mixture will stick to the piping bag and eventually find its way to the trash. So, I usually opt for simply spooning the yolk mixture into the empty egg white halves with a spoon rather than using a pastry bag.
- You should definitely use strained yogurt in this recipe - either Greek yogurt or skyr. Regular yogurt is too watery and will not work in this recipe.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. I do think they taste best when freshly made, though. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sue Ann says
So good, and good for you! I used Fage Greek yogurt. Regular yellow mustard. Added 1/4 teaspoon of garlic powder. I will make it again, for sure. Thank you!
Vered DeLeeuw says
You're very welcome, Sue Ann! Glad you liked it.
NM says
I doubled the recipe but otherwise followed it exactly. The flavor was great but the texture was a disaster. I used the thick whole milk Greek yogurt called for, but the results were so liquid that the filling just poured out of the egg white halves, even after refrigerating it before serving. I want to try it again but will cut the whole milk Greek yogurt at least by half and gradually add more if needed.