Greek yogurt deviled eggs feature hard-boiled eggs, Greek yogurt, Dijon mustard, and honey for a lightened-up take on traditional recipes. Creamy and flavorful, they’re perfect for holidays, barbecues, and potlucks!
Greek Yogurt Deviled Eggs
Is there anything more classic than a plate of deviled eggs on special occasions? It’s a necessity in my house.
Classic recipes are often loaded with heavy mayonnaise and ultra-rich flavors. However, I much prefer a slightly lighter taste. So, I made a few simple swaps and created this deviled eggs recipe with Greek yogurt instead!
As you might guess, Greek yogurt takes the place of mayonnaise providing the same tangy flavor with a boost of protein. Then, we fold in flavorful Dijon, sweet honey, and crunchy red onion. The result is a dish that tastes just as good, if not better than the original!
Plus, you can easily prepare it ahead of time, and the recipe can be doubled or tripled to feed a crowd. You may never go back to the original recipe again!
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What is the Difference Between Angel Eggs and Deviled Eggs?
The only difference is the name! Everyone has their own spin on the recipes, but the base ingredients remain the same featuring hard-boiled eggs and a creamy egg yolk filling.
Deviled Eggs with Greek Yogurt Ingredients & Notes
- Hard-boiled eggs - To begin, boil large eggs. Then, submerge them in cold water, and peel the eggs once cool.
- Plain Greek yogurt - Used in place of mayo found in traditional deviled eggs. You can use mayo if you wish. Or, opt for avocado mayo or dairy-free yogurt.
- Olive oil - Combines the filling and adds a rich taste.
- Honey - For a touch of sweetness. Maple syrup will also work.
- Dijon mustard - I prefer the tangy taste of Dijon mustard, but you can use regular mustard if preferred.
- Red wine vinegar - Provides the filling with a classic tangy taste. You can also use apple cider vinegar or white vinegar.
- Red onion - Diced finely, this adds a hint of extra tang and a nice crunch.
How to Make This Healthy Deviled Eggs Recipe with Greek Yogurt
This is an overview with step-by-step photos. Full ingredients & instructions for this Greek yogurt deviled eggs recipe are in the recipe card below.
Step 1: Prepare the eggs. Peel the hard-boiled eggs, and slice them in half lengthwise. Remove the yolks, and transfer them to a mixing bowl. Then, arrange the egg whites on a platter, and set them aside.
Step 2: Create the filling. Use a fork to mash the yolks until no clumps remain. Next, add the Greek yogurt, olive oil, Dijon mustard, red wine vinegar, and salt. Mix until smooth. Fold the diced red onion into the mixture.
Step 3: Fill the egg whites. Spoon the egg yolk mixture into the center of each egg white. You can also use a piping bag to create pretty designs. Then, sprinkle paprika on top, and enjoy!
What to Serve with Greek Yogurt Deviled Eggs
These Greek yogurt deviled eggs are great for everything from holiday parties to weeknight dinners! For example, you can serve them as an appetizer for Christmas, Easter, or Mother's Day. Or, enjoy them at summer barbecues and picnics.
Storage
Store the deviled eggs with Greek yogurt in a single layer in airtight containers in the fridge for up to 4 days.
For more appetizer recipes, check out my:
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Recipe
Deviled Eggs Greek Yogurt
Equipment
- 1 Mixing Bowl
Ingredients
- 6 eggs - hard boiled
- ½ cup greek yogurt - plain
- 1 teaspoon olive oil
- 1 teaspoon honey
- 1 tablespoon dijon mustard
- ½ tablespoon red wine vinegar
- ¼ teaspoon sea salt
- 2 tablespoon red onion - finely chopped
- Paprika - to garnish
Instructions
- Peel the hard boiled eggs and slice each one in half lengthwise. Remove the yolks and place in a mixing bowl. Arrange the egg whites on a platter to the side.6 eggs
- Mash the yolks in the mixing bowl with a fork until no large clumps remain.
- Add the greek yogurt, olive oil, honey, dijon mustard, red wine vinegar, and sea salt to the bowl and mix well until smooth.½ cup greek yogurt, 1 teaspoon olive oil, 1 teaspoon honey, 1 tablespoon dijon mustard, ½ tablespoon red wine vinegar, ¼ teaspoon sea salt
- Fold the diced red onion into the yolk mixture.2 tablespoon red onion
- Spoon the mixture back into the centers of the egg whites. Sprinkle with paprika when finished and enjoy! Serve immediately or cover and refrigerate until ready to serve.Paprika
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