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These Greek Yogurt Deviled Eggs are a delicious and lighter take on a classic recipe. And thanks to the high protein in yogurt, these make the perfect no mayo deviled eggs.
If you’re like me, you’ve never met a deviled egg that you didn’t like! But every time I eat one, I have to emotionally get past the fact that they contain mayo. No, thank you.
These Greek yogurt deviled eggs change everything! You get all the classic deviled egg flavors, with none of the mayonnaise.
Looking for other recipes that substitute Greek yogurt for mayo? Check out our Healthy Chicken Salad, Healthy Green Pea Salad, Instant Pot Potato Salad, and Greek Yogurt Egg Salad.
Ingredients
This recipe uses:
- Hardboiled eggs
- Greek yogurt – plain, and full fat if possible
- Dried dill
- Smoked Paprika
- Tarragon
- Kosher salt
- Lemon juice or white vinegar
Here’s How to Make Them:
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by hardboiling those eggs! Stovetop – 15 minutes, or 5 minutes in the Instant Pot. See my instructions for Instant Pot hard-boiled eggs.
Transfer the cooked eggs to an ice bath for a few minutes. And then peel and rinse the eggs under cool water.
Once the eggs are cooled and peeled, it’s time to make the deviled egg filling. I prefer to use my food processor for the smoothest filling, but you can also mash/mix everything incredibly well with a fork. You do you, boo.
Next up, you’re going to fill or pipe those eggs. You can use a sandwich bag with the corner cut out, or a pastry piping bag if you’re feeling fancy. Pinkie out.
Place your Greek yogurt deviled eggs in the fridge for up to 12 hours if you’re not ready to serve them.
Or, put them on the table and pull your hands away quickly before someone accidentally rips them off in their excitement to grab the eggs.
How to Store
Store leftover deviled eggs in the fridge for up to 48 hours. If you know you want to store extras or are making these ahead of time, store the deviled egg mixture separate from the hard-boiled eggs.
If you use Greek yogurt that is not full-fat, the whey (liquid) in the yogurt may make the deviled egg mixture a bit watery. Simply pour the liquid into the sink, and then remix the filling before piping it into the deviled eggs.
Frequently Asked Questions
Absolutely! If you’re not a mayo fan like myself, using plain, full-fat Greek yogurt is a wonderful substitute. And then you have perfect no mayo deviled eggs.
If you prefer a thicker deviled egg, add an additional 1-2 egg yolks to the mixture.
Absolutely; you know I love a meal prep hack.
Hardboiled eggs last for 1-2 days in the fridge, so I wouldn’t wait longer than two days after boiling them before I make them into deviled eggs.
Yes, fiiiiine.
Sub out the Greek yogurt and use mayo (like our homemade Whole30 mayo) or if you’re feeling extra, use pesto mayo. Just don’t tell me about it, ok?
Pro Tips/Recipes Notes:
- A firm yolk is preferred for the filling. I don’t recommend soft-boiled eggs for this recipe.
- If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture, you can totally use a little ziploc sandwich bag. Simply put the filling in a bag, snip the corner off of one side of the bag and squeeze!
- If you’re serving the eggs in a warm location, fill a lasagna pan with ice cubes and place the egg tray over the ice.
- I love adding a tsp or so of Dijon mustard to these!
MORE DELICIOUS APPETIZERS YOU’LL LOVE
WEIGHT WATCHERS POINTS
One serving has 0 WW Freestyle SmartPoints.
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Carefully slice the eggs in half length-wise, and scoop the yolk out. A small teaspoon seems to work the best for this. Set the white aside.
12 eggs
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Combine the yolks, Greek yogurt, lemon juice, tarragon, dill, and salt. Pulse in a food processor until very smooth, or thoroughly mash everything in a bowl with a fork.
3 tbsp plain Greek yogurt, 1 tsp lemon juice, 1/2 tsp dried tarragon, 1/2 tsp dried dill, 1/4 tsp sea salt
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Pipe yolk mixture into each egg white and lightly sprinkle with smoked paprika.
1/8 tsp smoked paprika
- A firm yolk is preferred for the filling. I don’t recommend soft-boiled eggs for this recipe.
- If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture, you can totally use a little ziploc sandwich bag. Simply put the filling in a bag, snip the corner off of one side of the bag and squeeze!
- Deviled eggs will keep in the fridge for 1-2 days.
Hard-Boiled Eggs in the Instant Pot
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Place the trivet/rack in the bottom of the Instant Pot. Add 2 cups water and place the eggs on the trivet as evenly as possible.
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Secure the lid and set the vent to sealing. Press manual>high pressure>5 minutes.
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When the cook time is up, do a natural release for 5 minutes and then flip the vent to venting and perform a quick release.
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Remove eggs from the pot and place in a bowl of ice water. Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.
Harb-Boiled Eggs on the Stove Top
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Place 12 eggs in a large pot and cover with cold water. Bring water to a rolling boil and allow to boil for 1 full minute.
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Cover and remove from heat. Allow pan to sit for 15 minutes.
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Remove eggs from the pot and place in a bowl of ice water. Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.
Serving: 2halvesCalories: 66kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 112mgPotassium: 66mgSugar: 1gVitamin A: 248IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
