Deviled Eggs Greek Yogurt
Make these Greek yogurt deviled eggs with simple ingredients for a lightened-up recipe that’s as creamy and flavorful as the original!
Servings: 12 eggs
Calories: 43kcal
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
Notes
Storage : Store the deviled eggs in a single layer in an airtight container and refrigerate for up to 4 days.
Nutrition
Serving: 1serving | Calories: 43kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 97mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.4mg