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.
I make these eggs with Greek yogurt instead of mayonnaise. This substitution works very well - they are wonderfully creamy and delicious. In fact, they are one of my favorite keto appetizers.
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.
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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. (Photos 1,2).
Use a fork to mash the egg yolks, then mix in the yogurt, mustard, and spices. Mix until smooth. (Photos 3,4).
Spoon the mixture back into the egg whites and sprinkle some more smoked paprika on top to make them look prettier. (Photos 5,6).
That's it! Wasn't that easy?
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 the fridge, in an airtight container, for up to three days. I do think they taste best when freshly made, though. I don't recommend freezing the leftovers.
More Deviled Egg Recipes
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Recipe Card
Greek Yogurt Deviled Eggs
Ingredients
- 6 large eggs - hard-boiled
- â…“ cup Greek yogurt - plain whole-milk
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- â…› teaspoon black pepper
- ¼ teaspoon smoked paprika - plus more for topping
- â…› 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.
- To the mashed 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.
Video
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 the fridge, in an airtight container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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