Healthy deviled eggs are made with thick, creamy Greek yogurt instead of mayonnaise. They are well seasoned, mildly spicy, creamy and delicious!
I make these healthy deviled eggs with Greek yogurt instead of mayonnaise. They are wonderfully creamy and delicious – one of my favorite healthy appetizers.
Are deviled eggs healthy?
I do believe deviled eggs are generally healthy. Eggs are very nutritious, and deviled eggs are suitable for a low carb diet.
But when you make deviled eggs with standard mayonnaise, they’re arguably not as healthy. This is because mayonnaise is generally made with highly processed vegetable oils. Some consider them as unhealthy, especially compared to healthier oils such as olive oil or avocado oil.
One way around this issue is to use avocado oil mayonnaise. Another solution, which I use often, is to use sour cream, as I do in this tasty recipe for spicy deviled eggs.
Can you use Greek yogurt in deviled eggs?
I wanted to see if Greek yogurt can work in a healthy deviled eggs recipe. Indeed, it can. I used Strauss Greek yogurt, which is extremely thick. So if you use a different brand, you might need to use less yogurt.
Greek yogurt deviled eggs are not just healthy but also creamy and delicious. The tartness of the Greek yogurt does not come through and is masked well by the seasonings.
There’s only 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.
How long can you keep these healthy deviled eggs?
You can keep these deviled eggs in the fridge, in an airtight container, for 3-4 days. I do think they taste best when fresh, though.
Healthy Deviled Eggs
- 6 large hard boiled eggs
- 1/3 cup plain whole milk Greek yogurt (up to 1/2 cup depending on the thickness of the 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
- 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.