Looking for a lightened up deviled eggs recipe? Whether you want to have a healthy Easter or just have a craving for deviled eggs – this recipe is worth trying!
I created this healthy greek yogurt deviled eggs recipe just for you!
My name is Chantal and I’m a mom, personal trainer, and the owner of this little blog, Ironwild Fitness.
For some reason, I find the need to cook up a storm as spring approaches. Something about all of that sunshine creeping in and garden season drawing near gets me excited!
But sunshine and flowers aren’t all that get me excited. My daughter was born ON Easter nearly six years ago now, so spring is also “birthday time” for us. That makes Easter extra special, even for years when it doesn’t fall on my daughter’s birthday.
Anyway, Easter just screams deviled eggs for me. I mean, if we’re being honest, I think I look forward to a platter of deviled eggs above everything else. Lol.
But… I have a tendency to pop those babies in my mouth like grapes, so a light deviled eggs recipe is a MUST for me.
Psst! Need help getting started eating healthier? Be sure to read my post on clean eating for beginners.
The Best Creamy Deviled Eggs Without Mayo
I have made it my personal mission to slowly learn to make healthier versions of my family’s favorite foods. (This is a huge task since I have a sugar-toothed husband.)
Once I create a recipe that gets the thumbs up, I look forward to using it for years to come.
When I made these lightened up deviled eggs the first time, I was pleasantly surprised! They were definitely getting a recipe card.
Fun fact: I once brought these greek yogurt deviled eggs to a family party without mentioning the healthy swap to anyone. Not only did I get a few compliments on them, I also left with an empty egg keeper!
(That’s a cute little tray/container I have for transporting my eggs!)
So not only did no one notice that I’d made the healthy substitution of greek yogurt, but people ate them right up. Win!
Related Reading: Healthy Kale Salad Recipe: Sweet & Tangy Balsamic
So, before you go thinking that greek yogurt sounds a little funky in deviled eggs, think again! These things are soooo yummy and tangy, with just the right amount of sweet yet classic deviled egg flavor.
A quick note: I have seen a lot of people complaining about the amount of text included with recipes on the internet. You are welcome to skip to recipe, but I wanted to clarify something for you non-blogger peeps. We write a lot of text because it is how we get found on the internet. I won’t get into the details, but know that without all of this “rambling,” you’d be unable to locate this recipe. 🙂
How This No Mayo Deviled Eggs Recipe Came To Be
Did I mention that I am one of those people who LOVES deviled eggs? Yep, that’s me!
The problem with deviled eggs is that they are almost always making their appearance at a party. And at parties and special dinners (like Easter), there is typically way too much food.
A few years ago, I realized that I had to come up with a way to make our big family dinners a little healthier. (Oh, and I’m a personal trainer too, so there’s that.)
So I started researching how to make deviled eggs without mayo.
What is a good substitute for mayo in deviled eggs?
As it turns out, you can make a lot of things with greek yogurt instead of mayo. I found a few different classic deviled egg recipes, and trusted my instincts with some varying ingredients. (Sweet relish is a must!)
Then, on a whim, I took these greek yogurt deviled eggs to the party I mentioned before.
They were a hit – and pretty much no one knew they didn’t have mayo in them.
Now, I love to share this recipe with others – but just haven’t had the guts to put it up on the blog before! So if you’ve been on the hunt for a healthy deviled eggs recipe, you’re in luck.
P.S. I’ve heard feedback from a few Pinners (that’s Pinterest users) that these are indeed a very yummy version of healthy deviled eggs!
Deviled Eggs With Greek Yogurt
You can find the recipe card for my skinny deviled eggs below, but I do have some important pointers that I wanted to share for people who haven’t made deviled eggs before.
One important thing to note is that I made EIGHT eggs for this recipe. (I ate the extra one lol.) Assuming everything goes right, you’ll end up with 16 deviled eggs. So if you want to make more, you’ll have to either double the recipe, or trust your own instincts. 🙂
If you’ve never made hardboiled eggs before, note that I boiled these babies for 9 minutes, making sure that I had a nice rolling boil before I started my time. If you make more eggs, you’ll need to add time.
Another important detail is that if you don’t shock your eggs with cold water after boiling, they’ll continue to cook for a little bit afterward. This can result in a weird, brownish-green color in the yolk.
If you don’t want that, you’ll want to get those eggs into cold water ASAP after cooking. I let mine sit in an ice bath for about 10 minutes while prepping other things.
There’s a bit of an art to getting perfect hard-boiled eggs, so if you want that nice yellow color, heed my warnings. 🙂
Okay now that I’ve said my piece, let’s get to the healthy greek yogurt deviled eggs recipe!
Healthy Greek Yogurt Deviled Eggs
One more thing worth mentioning about my healthy deviled eggs without mayo.
You can most-certainly use traditional greek yogurt for a creamier mixture, or just add a little more pickle juice for the right texture.
I don’t suggest going with vanilla yogurt if that’s all you have on hand…but it might not be that bad. Lol.
If you try my deviled eggs with greek yogurt and dill, I’d love to know what you thought! And, of course, if you try my greek yogurt deviled eggs and make any tweaks that turn out to be successful, I want to know too! So please don’t hesitate to leave me a comment below!
Looking for more healthy recipes? Try my Healthy Blackberry Frozen Yogurt Recipe!
Greek Yogurt Deviled Eggs
Looking for skinny deviled eggs? This healthy greek yogurt deviled eggs recipe is sure to please!
- 8 eggs
- 1/2 tsp dill weed
- 1 tbsp sweet relish
- 3 tbsp plain greek yogurt non-fat
- 1 pinch salt
- 1 pinch granulated sugar
- 1 tbsp yellow mustard
- 1 dash pepper
- 1 splash pickle juice
- 1 dash paprika for garnish
In a pot, bring 8 cups of water to a boil.
Carefully add 8 eggs to the pot of boiling water.
When the boiling picks back up, set a timer for 9 minutes. While waiting for the eggs to boil, prepare an ice bath for eggs in a large bowl.
After boiling, immediately drain hot water and carefully add all eggs to the ice bath. Let stand 5-10 minutes.
Carefully cut all eggs in half before popping the yolk out of each half.
Put all ingredients (except whites and paprika) in a bowl and mix thoroughly.
Carefully spoon egg yolk mix into a plastic bag or pastry bag.
Cut a small corner of the bag with scissors and fill each egg half with mixture.
Sprinkle with paprika or other garnish.
Refrigerate (covered) for 30+ minutes and enjoy!
Deviled eggs dry out easily and only last a day or two in the fridge. Keep them covered!