Yogurt Deviled Eggs

Elevate your appetizer game with these creamy, tangy Yogurt Deviled Eggs—a lighter twist on the classic recipe. Using protein-packed Greek yogurt instead of mayonnaise, these bite-sized delights strike the perfect balance between rich and refreshing. The yolk mixture is infused with Dijon mustard, a dash of lemon juice, and a hint of paprika for a pop of flavor, while freshly chopped chives add a touch of herbaceous freshness. Perfect for brunches, potlucks, or as an elegant party starter, these deviled eggs are simple to prepare and ready in just 20 minutes. Garnished with a sprinkle of paprika and vibrant chives, they’re equally beautiful and delicious! Healthy, flavorful, and easy to make, this recipe is guaranteed to impress your guests with minimal effort.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 6

Ingredients

• 6 large eggs
• 4 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 0.5 teaspoon paprika
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon chives, finely chopped
• 0.25 teaspoon paprika (for garnish)

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water until there is about 1 inch of water above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let the eggs cook for 10-12 minutes.

Step 3

Carefully remove the eggs and place them in an ice bath or under cold running water to stop the cooking process. Let them cool for 5-10 minutes.

Step 4

Peel the shells off the cooled eggs and slice each egg in half lengthwise.

Step 5

Gently scoop out the yolks and place them in a small mixing bowl. Set the egg whites aside on a serving platter or plate.

Step 6

Mash the egg yolks with a fork until they are crumbly and fine in texture.

Step 7

Add the Greek yogurt, Dijon mustard, lemon juice, paprika, salt, and black pepper to the mashed yolks. Mix until smooth and creamy. Taste and adjust seasoning if needed.

Step 8

Spoon or pipe the yolk mixture back into the cavities of the egg whites, filling them generously.

Step 9

Sprinkle the filled eggs with paprika for garnish and top with chopped chives.

Step 10

Serve immediately or refrigerate for up to 6 hours before serving.

Nutrition Facts

Serving size	375.3 grams (375.3g)

Amount per serving	% Daily Value*
Calories	482

Total Fat 32.40g	42%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 0.00g
Cholesterol 1122mg	374%
Sodium 1147mg	50%
Total Carbohydrate 10.10g	4%
Dietary Fiber 1.10g	4%
Total Sugars 2.40g
Protein 42.30g	85%

Vitamin D 240IU	1200%
Calcium 245mg	19%
Iron 7mg	37%
Potassium 552mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 33.8%

Carbs: 8.1%