Greek Yogurt Deviled Eggs

Name: Greek Yogurt Deviled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 6 large eggs; ⅓ cup Greek yogurt; 1 tablespoon Dijon mustard; ¼ teaspoon sea salt; ⅛ teaspoon black pepper; ¼ teaspoon smoked paprika; ⅛ teaspoon cayenne pepper

User Reviews

4.9

141 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
6 servings
Calories
72 kcal
Course
Appetizer
Cuisine
American

Greek Yogurt Deviled Eggs

Winston Campbell

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These deviled eggs are made with Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!

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Ingredients

Servings

6 large eggs hard-boiled
⅓ cup Greek yogurt plain, whole-milk
1 tablespoon Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon black pepper
¼ teaspoon smoked paprika plus more for topping
⅛ teaspoon cayenne pepper

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Instructions

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. 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 yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top.
Serve immediately, or refrigerate. Remove from the fridge 30 minutes before serving.

Notes

It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves, but 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.
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.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. I do think they taste best when freshly made, though. I don't recommend freezing the leftovers.