Healthy Greek Yogurt Deviled Eggs Without Mayo

These Greek yogurt deviled eggs keep all the creamy, savory goodness of the original but swap out the mayo for a lighter, tangy upgrade. Greek yogurt pairs perfectly with Dijon mustard and a dash of paprika, creating a smooth, flavorful filling with just the right amount of kick. Sprinkle with extra paprika and fresh herbs for a pop of color. Whether you’re meal prepping, hosting, or just craving a healthy, high-protein snack, these are a must-try!

Course Appetizer, Snacks

Cuisine American

Keyword deviled eggs, Easter Recipes, Greek Yogurt, High Protein, No Mayo

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 88.6kcal

Author Olivia Wyles

Ingredients

6 hard-boiled eggs
1 teaspoon Dijon mustard
4 tablespoon Greek yogurt
½ teaspoon paprika + extra for garnish
¼ teaspoon black pepper
¼ teaspoon salt

Instructions

Peel the boiled eggs and carefully cut them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
Add the Greek yogurt, mustard, salt, black pepper, and paprika to the yolks.
Mash everything together with a fork until the mixture becomes smooth and creamy. If needed, mix a little longer to remove any lumps.
Spoon the mixture into a piping bag with a star tip for a decorative look, or simply use a teaspoon to fill the egg whites evenly.
Arrange the filled eggs on a serving plate. Sprinkle with extra paprika for a pop of color and garnish with freshly chopped chives or parsley.
Serve immediately or refrigerate until ready to enjoy.

Nutrition