These deviled eggs are made with thick, creamy Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!
Deviled eggs are amazing. It’s like magic – simply removing the yolks and mixing them with something creamy and with spices transforms the humble hard-boiled egg into a delicacy.
I make these deviled eggs with Greek yogurt instead of mayonnaise. They are wonderfully creamy and delicious. In fact, they are one of my favorite keto appetizers.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty and nutritious 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 using this guide for how to make hard-boiled eggs, leave the eggs in the hot water for 12 minutes.
Greek yogurt: Use plain whole-milk Greek yogurt. I don’t recommend low-fat yogurt in this recipe.
Dijon mustard: This French mustard is creamier and less vinegary than yellow mustard. I think it’s way tastier too.
Salt and pepper: I use sea salt and freshly ground black pepper.
Spices: Smoked paprika and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.
How to make Greek yogurt deviled eggs
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
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 mix the remaining ingredients into them.
Spoon the mixture back into the egg whites and sprinkle some more smoked paprika on top.
Why Greek yogurt works
Greek yogurt has a thick and creamy consistency, so these eggs are creamy and delicious. The tartness of the Greek yogurt does not come through and is masked well by the various seasonings.
There’s only one reason I can think of to use sour cream or mayonnaise instead of Greek yogurt. If you are on an extremely low carb diet, where every gram of carbs counts, Greek yogurt does contain more carbs than the other options.
I should probably mention that the yogurt does need to be Greek. Regular yogurt is too watery and will not work in this recipe.
Spoon or pipe?
It’s pretty to place the yolk mixture in a piping bag and pipe it into the egg white halves. But it’s also kind of wasteful. Inevitably, some of the mixture will stick to the piping bag and find its way to the trash. So I usually opt for simply spooning the yolk mixture into the empty egg white halves.
How to serve Greek yogurt deviled eggs
They are a classic appetizer. If you serve them as an appetizer, you should make at least one egg (two halves) per person. Sometimes I make them for my lunch, and then I have two eggs (four halves) alongside some fresh-cut veggies.
What about leftovers?
You can keep these eggs in the fridge, in an airtight container, for up to 3 days. I do think they taste best when fresh, though.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Greek Yogurt Deviled Eggs
INGREDIENTS
- 6 large hard boiled eggs
- 1/2 cup plain whole-milk Greek yogurt
- 1 tablespoon smooth Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika plus more for topping
- 1/8 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 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 Greek yogurt.
- Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.
WATCH THE VIDEO:
More Recipes to Try:
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, Reader's Digest, and Better Homes and Gardens.