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.
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Recipe Information
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)
Instructions
Place the eggs in a medium saucepan and cover them with cold water until there is about 1 inch of water above the eggs.
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.
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.
Peel the shells off the cooled eggs and slice each egg in half lengthwise.
Gently scoop out the yolks and place them in a small mixing bowl. Set the egg whites aside on a serving platter or plate.
Mash the egg yolks with a fork until they are crumbly and fine in texture.
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.
Spoon or pipe the yolk mixture back into the cavities of the egg whites, filling them generously.
Sprinkle the filled eggs with paprika for garnish and top with chopped chives.
Serve immediately or refrigerate for up to 6 hours before serving.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 552 mg | 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.
