Healthy Deviled Eggs

Name: Healthy Deviled Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 6 large eggs; ¼ cup Greek yogurt; 1 teaspoon Dijon mustard; kosher salt; ½ teaspoon garlic powder; Sweet or smoked Spanish paprika; 2 teaspoons chopped chives; capers

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12 servings
Calories
347 kcal
Course
Appetizer
Cuisine
American-Mediterranean Fusion

Healthy Deviled Eggs

Frida Fisher

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Healthy deviled eggs made with Greek yogurt (that’s right, no mayo!) get a Mediterranean twist in this easy to make holiday appetizer recipe.

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Ingredients

Servings

6 large eggs
¼ cup Greek yogurt
1 teaspoon Dijon mustard
kosher salt
½ teaspoon garlic powder
Sweet or smoked Spanish paprika, for sprinkling
2 teaspoons chopped chives, for garnish
capers, for garnish (optional)

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Instructions

Boil the eggs: In the bottom of a medium saucepan, carefully arrange the eggs in one single layer and cover with at least 1-inch of cold water. Set on high heat to bring to a rolling boil. As soon as the water is boiling fast and hard, turn the heat off and cover the saucepan. Leave the eggs in the covered pan for exactly 10 minutes.
Run the cooked eggs under cold water: Drain the cooked eggs and run them under cold water until they have fully cooled (this will stop the eggs from cooking and will make them easier to peel).
Peel and halve the eggs: Peel the eggs and slice them in half from top to bottom.
Prepare the filling: Using a small spoon, scoop out the cooked egg yolks and put them into the bowl of a small food processor fitted with a blade. Add the yogurt, mustard, garlic powder, and a big pinch of kosher salt. Close the lid of the food processor and pulse several times until the mixture is fluffy and well-combined.
Fill the egg halves with the deviled egg mixture: Transfer the egg mixture to a piping bag fitted with a tip and squeeze to fill each egg cavity with the egg mixture (or you can use a spoon).
Serve: Sprinkle with the paprika, then garnish with chives and capers (if using). Serve immediately, or store in an airtight container in the fridge for up to 2 days.

Notes

Believe it or not, you shouldn’t reach for your freshest eggs when you make this recipe–older eggs are easier to peel when they’re hard boiled.
If you don’t have a food processor, you can mash the filling in a mixing bowl until well combined and smooth.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

Show Details

Calories 34.7kcal (2%) Carbohydrates 0.4g (0%) Protein 3.2g (6%) Fat 2.1g (3%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.8g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 37.4mg (2%) Potassium 38.8mg (1%) Fiber 0.03g (0%) Sugar 0.2g (0%) Vitamin A 126.5IU (3%) Vitamin C 0.1mg (0%) Calcium 17.5mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	34.7kcal	2%
Carbohydrates	0.4g	0%
Protein	3.2g	6%
Fat	2.1g	3%
Saturated Fat	0.7g	4%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	0.8g	4%
Trans Fat	0.01g	1%
Cholesterol	82mg	27%
Sodium	37.4mg	2%
Potassium	38.8mg	1%
Fiber	0.03g	0%
Sugar	0.2g	0%
Vitamin A	126.5IU	3%
Vitamin C	0.1mg	0%
Calcium	17.5mg	2%
Iron	0.4mg	2%