Healthy Deviled Eggs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
347 kcal
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Course
Appetizer
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Cuisine
American-Mediterranean Fusion
Healthy Deviled Eggs
Description
This recipe for Healthy Deviled Eggs uses hard-boiled large eggs cut in half and emptied of their yolks. The yolks are blended with Greek yogurt, Dijon mustard, garlic powder, and salt to create a light, creamy filling that retains classic deviled egg flavor with less fat.
The use of Greek yogurt introduces a tangy creaminess and provides a fluffier texture compared to traditional mayonnaise fillings. The filling is carefully spooned or piped back into the egg white halves, which serve as perfect natural vessels.
The finished eggs are sprinkled with Spanish paprika for a mild smoky note, fresh chives for mild onion flavor and a pop of green color, and can be topped with capers for briny brightness. These accents complement the creamy, tangy filling and firm egg whites.
Older eggs are recommended for easier peeling when hard boiling. If a food processor is not available, mashing the filling well achieves a similar smoothness.
Ingredients
- 6 egg large
- ¼ cup Greek yogurt
- 1 teaspoon Dijon mustard
- kosher salt
- ½ teaspoon garlic powder
- Spanish paprika for sprinkling, sweet or smoked
- 2 teaspoons chives for garnish, chopped
- capers for garnish (optional
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
- Use older eggs for easier peeling when boiling.
- If a food processor is unavailable, mash the filling ingredients thoroughly in a bowl.
- Garnish with paprika and chives for color and flavor; add capers optionally for additional tanginess.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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