Healthy Deviled Eggs

Deviled eggs have always been a favorite of mine at parties, but I am not a fan of the fact that they’re usually drowning in mayo, so I set out to make a healthier but still tasty version. Introducing: Healthy Deviled Eggs! It will be our little secret that they’re healthy – you won’t know the difference!

healthy deviled eggs

Healthy Deviled Eggs


  • 6 hard boiled eggs, peeled and cut lengthwise
  • 1/4 C plain Greek yogurt
  • 2 tsp dijon mustard
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • paprika to garnish


First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.

Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.

Once they’ve cooled, peel them and cut them lengthwise.

Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together. If you would like the mixture to be smooth, use a blender.

Once it is mostly uniform, add the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy! :)



  1. 3



  2. 4

    I’ve used non fat yogurt on top of baked potatoes and someone I know made little puff pastries using yogurt rather than butter — this deviled egg recipe looks great. I may use non fat yogurt, especially the Greek kind (my favorite) instead of mayo in tuna salad.

  3. 5

    I always put the mayo in last when making my Mom’s deviled eggs. That way I don’t over do it. For our family recipe we use Mt. Olive Sweet Cube Pickle, the juices from that give you a nice vinegar twist. Then mom insist it has to be yellow mustard…. partly for the flavor and partly for the color. Salt & Pepper. Then the mayo. I have used fat free and low fat mayo so I will have to try using yogurt next time.

    What I have always wondered…. have you heard of omelets in a bag? Where you put all the fixings and egg mixture into a freezer ziploc bag and then put it in boiling water. It’s a camping/tailgating breakfast trick. I was thinking about taking egg beaters and cooking some like that and then mashing it up instead of egg yolks. I just haven’t had a chance to do that yet. My husband loves deviled eggs but it’s the cholesterol that I need to control. So I’m thinking this might be a way to get rid of the bad yolk and keep the deviled egg. I hope that makes sense what I suggested.

  4. 7

    So, how many calories are in 1 deviled egg with your recipe?

    • 8

      I’m sorry – I don’t know! Being in grad school I just don’t have time to calculate the nutritional stats for my recipes. If you have time to calculate it, let me know and I’ll add it into the post! :)

  5. 9
    Heather says:

    Those look good! I’ve made them the same way, but with curry instead of the mustard and I top them with a little bit of Mango Chutney! I’ll have to try these soon!

  6. 10

    My friend makes the most awesome deviled eggs – she uses hummus.

  7. 12

    Could you use soy yogurt instead? I am a lactard :)

  8. 14

    So excited to try this! I love deviled eggs!

  9. 15
    Carla Meredith says:

    Hi Anne,
    Love your recipes. I added snipped chives to the Deviled Eggs. Great color and a mild onion flavor.

  10. 16

    Sounds great! If you put the yolks in a Baggie, smash them and then add the remaining ingredients , clip the corner of the Baggie and pipe into whites, it works great with just a bit of clean up.

  11. 18

    Where can I find the nutritional value for these?

Speak Your Mind


Current ye@r *