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 true delicacy.
You'll only need a few simple ingredients to make this tasty 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: It's best to use plain whole-milk Greek yogurt. I don't recommend using 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.
- To season: I use salt, pepper, smoked paprika, and cayenne pepper.
Making these deviled eggs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by cutting each egg in half lengthwise. Remove the yolks into a small bowl and arrange the whites on a serving plate.
Now, use a fork to mash the egg yolks, then mix in the yogurt, mustard, and spices. Mix until smooth.
Spoon the mixture back into the egg whites and sprinkle some more smoked paprika on top to make them look prettier. That's it! Wasn't that easy?
It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves. But when you think about it, 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.
Frequently asked questions
I don't recommend that. The texture should be fine, but 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.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use sour cream or mayonnaise instead of Greek yogurt if you wish, 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.
- While I love Dijon mustard, spicy mustard is also good in this recipe.
Needless to say, 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 my lunch, and then I have two eggs (four halves) alongside some fresh-cut veggies or a salad (this cucumber tomato salad is awesome). They are also very good as a quick snack.
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.
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Greek Yogurt Deviled Eggs
- 6 large eggs hard-boiled
- ½ cup plain whole-milk Greek yogurt
- 1 tablespoon smooth Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon smoked paprika plus more for topping
- ⅛ 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.