Not So Devilish Deviled Eggs
Elevate your appetizer game with "Not So Devilish Deviled Eggs," a healthier twist on the classic recipe that’s as nutritious as it is delicious. Perfectly hard-boiled eggs are filled with a creamy, tangy mixture made from protein-packed Greek yogurt, zesty Dijon mustard, and a refreshing splash of lemon juice, all lightly seasoned with garlic powder, paprika, and freshly cracked black pepper. This guilt-free deviled egg recipe skips the mayo without sacrificing the velvety texture or bold flavor you love. Topped with a sprinkle of paprika and optional fresh chives for garnish, these bite-sized delights are ideal for parties, picnics, or a wholesome snack. Ready in just 25 minutes and easy to make ahead, these deviled eggs are proof that indulgence can be healthy!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh chives (optional, for garnish)
- to taste Paprika (extra for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover with water, ensuring the water is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
After 10 minutes, immediately transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This will make them easier to peel.
Carefully peel the eggs under cold running water, then pat them dry with a paper towel.
Slice each egg in half lengthwise and gently scoop out the yolks into a medium mixing bowl. Place the egg whites on a platter, cut side up.
Mash the yolks with a fork until crumbly. Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until smooth and creamy. Taste and adjust seasonings as needed.
Spoon or pipe the filling back into the egg white halves. For a clean and professional look, use a piping bag or a resealable plastic bag with one corner cut off.
Garnish with a sprinkle of extra paprika and chopped fresh chives if desired.
Refrigerate the finished deviled eggs for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 374% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 513 mg | 11% | |
*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.
