Deviled eggs are a favorite snack and finger food at parties. But I am not a fan of the fact that they’re usually drowning in mayonnaise. So I set out to make a healthier, but still tasty, version. The secret ingredient in these healthier deviled eggs? Greek yogurt! It lightens up the deviled egg filling without sacrificing the delicious flavor. Ready within 25 minutes!
How to Make Deviled Eggs Healthier
The secret ingredient in this stuffed eggs recipe: Greek yogurt! It lightens up the deviled egg filling, but keeps it just as tasty and creamy. As a dietitian, I love finding ways to amp up the nutrients in a dish without sacrificing on flavor!
Another slight change: I used dijon mustard as part of the mixture instead of yellow mustard. I find it adds a more robust and pleasing flavor. But these will still taste like your favorite traditional deviled eggs! And you can always swap out for yellow mustard if you choose.
These no mayo deviled eggs are gluten-free and high-protein, making for a universally-loved and nutritious appetizer. I’ve made them for lots of events and gatherings, and they’re always a hit!
This is one of my favorite healthy appetizers to make for parties, because it’s easy and healthy, it doesn’t take a lot of time, and you can make it ahead of time! (Although I recommend serving them within 24 hours of making them for best results).
These deviled eggs also make a great healthy snack, because they’re high in protein (to help keep you full) and you can eat them straight out of the fridge. Here are more high protein vegetarian snacks to try!
Here’s what you’ll need for this no mayo deviled eggs recipe:
- dijon mustard
- plain Greek yogurt
- salt & pepper
The ingredients list here is so simple, but packs a ton of flavor! That’s what makes these such a perfect healthy appetizer for parties, barbecues, or other events. They’re easy to prep and even easier to eat! 🙂
Toppings for Deviled Eggs
I love a quick shake of paprika on my deviled eggs. You can also up the spice factor with some cayenne pepper.
For more unique flavors, try one (or more!) of these topping ideas:
- finely chopped pickles (you can make your own pickles from cucumbers for a no-sugar added version)
- smoked salmon
- thinly-sliced jalapenos
- herbs like thyme or dill
- curry powder
- hot sauce
You can even set up a deviled egg bar with a bunch of different toppings. That way, your guests can choose their favorite flavors!
For another tasty and easy appetizer idea, try these BBQ chicken sliders!
How to Make Healthy Deviled Eggs
First, you’ll need to hard boil eggs. Place them in a pot with enough water to cover the eggs by 1 inch. (Tip: Add salt to the water to make peeling the eggs easier later on!).
Bring to a boil, then turn off the heat – but leave the pot on the hot stove, covered, for 12 minutes so the eggs continue to cook.
Then, remove the hard-boiled eggs with a slotted spoon and place them in an ice bath or on a plate to cool. Once they’re cool, peel them and slice them in half lengthwise. (Tip: Peeling the eggs under running water makes it much easier!).
Use a spoon to carefully scoop out the yolks. Place the yolks in a bowl, and set the egg white halves aside.
In the bowl with the egg yolks, add Greek yogurt, dijon mustard, salt, and pepper. Mix until smooth. (You can use a blender or food processor if you want the mixture to be extra smooth.)
Then, use a spoon to fill the hard-boiled egg halves with the yolk mixture. You can also use a re-usable piping bag or a plastic bag with the tip cut off. This makes it easier to create that pretty spiral look!
Lastly, sprinkle with paprika and serve! (Or place in the refrigerator for later.)
Can you make these ahead of time?
Yes, you can make these ahead of time! They are better when you make them the same day you plan to serve them, though.
You’ll find the full healthy deviled eggs recipe at the end of this post. Enjoy!
Love healthy appetizers? Here are a few more recipes to try:
- The Best Healthy Seven Layer Dip
- Hummus Queso Dip
- Kale Artichoke Dip (vegan, gluten free)
- Lemon Avocado Hummus (vegan, gluten free)
- Pumpkin Bean Dip (vegan)
- Baked Stuffed Baby Bella Mushrooms
- 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!