I love deviled eggs. They’ve always been a favorite of mine at parties, but I am not a fan of the fact that they’re usually drowning in mayo. Yuck! So I set out to make some… fANNEtastic food style 
Ingredients:
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6 hard boiled eggs, peeled and cut lengthwise
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1/4 C nonfat plain Greek yogurt
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2 tsp dijon mustard
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1/4 tsp pepper
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1/8 tsp salt
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paprika to garnish
Instructions:
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.
Once it is mostly uniform, smoosh the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy!
Click here for the original post with more pictures (and a hilarious joke)! 
15 Comments Created by Anne P
[...] of mine is nonfat plain yogurt instead of mayo, as seen in my Autumn Chicken Salad, Tuna Salad, and Healthy Deviled Eggs recipes! I also use applesauce instead of oil when [...]
[...] things first: going to a BBQ this weekend and need something to bring? Try my Healthy Deviled Eggs! No mayo here, just [...]
CAN’T WAIT TO MAKE THE HEALTHY DEVILED EGGS…THX
SON AND I WERE SALIVATING AT THE PIC…LOL
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.
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.
Hey Tammy! I haven’t heard of omelets in a bag… interesting idea! Give it a try and let me know how it works
So, how many calories are in 1 deviled egg with your recipe?
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!
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!
[...] Today I will be sharing how to make a recipe healthier. As you guys know, I love to make recipes healthier with simple ingredient substitutions. Give me normal tuna/chicken salad or deviled eggs, and I will make Tuna Salad with a Healthy Twist, Autumn Chicken Salad, and Healthy Deviled Eggs. [...]
My friend makes the most awesome deviled eggs – she uses hummus.
Ohhh how??
[...] up: Healthy Deviled Eggs! No mayo here, just [...]
Could you use soy yogurt instead? I am a lactard
Sure, as long as it’s plain/unflavored!