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Here is my go-to recipe for Greek yogurt deviled eggs, with a protein-packed, creamy filling that uses tangy Greek yogurt instead of mayonnaise, plus a sprinkle of fresh herbs and a touch of Dijon mustard.
These deviled eggs are always the first to disappear at our family gatherings. I like to make an extra batch to keep in the fridge for healthy snacking throughout the week. Nothing better than having a ready-to-eat protein snack when hunger strikes, right?
Why You’ll Love These Greek Yogurt Deviled Eggs
- Protein-packed and healthy – Using Greek yogurt instead of mayonnaise makes these deviled eggs higher in protein and lower in calories, while keeping them creamy and delicious.
- Quick preparation – These take just 15-20 minutes to put together, making them perfect for last-minute gatherings or meal prep.
- Simple ingredients – You only need a handful of basic ingredients that you might already have in your kitchen, and the Greek yogurt is a smart swap for traditional mayo.
- Make-ahead friendly – You can prepare these eggs a day in advance, which makes them perfect for parties, picnics, or busy weekday lunches.
What Kind of Greek Yogurt Should I Use?
For deviled eggs, full-fat Greek yogurt is your best bet since it provides the creamy texture we’re looking for without being too tangy. While nonfat or 2% Greek yogurt can work in a pinch, they tend to be more acidic and might need additional seasoning to balance the flavor. Just make sure you’re using plain Greek yogurt – not the flavored varieties! The thick, strained consistency of Greek yogurt is important here, so avoid regular yogurt which is too thin and watery for this recipe. If your yogurt seems extra liquid-y, you can strain it through a coffee filter for about 30 minutes before using it in the recipe.
Options for Substitutions
This lighter version of deviled eggs is pretty adaptable. Here are some easy swaps you can try:
- Greek yogurt: If you’re out of Greek yogurt, you can use regular mayo for a classic taste, or mashed avocado for another healthy option. Regular plain yogurt works too, but strain it first in a coffee filter for 30 minutes to remove excess liquid.
- Dried herbs: Fresh herbs work great here! Replace the dried tarragon and dill with 1.5 teaspoons each of fresh herbs. You can also swap these with other herbs like chives, parsley, or basil.
- Lemon juice: White vinegar or apple cider vinegar work just as well – use the same amount. You can skip the acid altogether, but it does add a nice tang.
- Smoked paprika: Regular paprika is fine if that’s what you have. For a different flavor, try a pinch of cayenne pepper or chili powder for some heat.
- Sea salt: Any type of salt works here – table salt, kosher salt, or even celery salt for an extra flavor boost.
Watch Out for These Mistakes While Cooking
The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks without that dreaded green ring – start with eggs in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 10 minutes before plunging into an ice bath.
Another common mistake is not properly drying the egg white halves after peeling, which can lead to a watery filling – simply pat them dry with paper towels before piping in your Greek yogurt mixture.
When mixing your filling, avoid overworking it as this can make it too loose and difficult to pipe – gently fold the ingredients together just until combined, and if your mixture seems too thick, add small amounts of Greek yogurt (not water) until you reach the desired consistency.
For the easiest peeling experience, use eggs that are at least a week old rather than super fresh ones, and crack them gently all over before peeling under running water.
What to Serve With Deviled Eggs?
These Greek yogurt deviled eggs make a perfect appetizer or side dish for your next gathering! They go really well with other party favorites like fresh veggie platters, cheese boards, or crispy crackers. Since they’re on the lighter side (thanks to the Greek yogurt), they pair nicely with heartier finger foods like little sandwiches or sliders. I love serving them at brunches alongside fresh fruit and muffins, or at summer picnics with potato salad and grilled meats – they’re always one of the first things to disappear from the table!
Storage Instructions
Keep Fresh: These Greek yogurt deviled eggs are best enjoyed within 24 hours, but you can keep them in an airtight container in the fridge for up to 2 days. The filling might get a bit runny after that, and nobody wants that! Pro tip: place them in a single layer to keep the presentation looking nice.
Make Ahead: Want to prep these in advance for a party? You can hard-boil the eggs and make the filling up to 2 days ahead. Just store the filling and egg whites separately in the fridge, then pipe the filling into the eggs just before serving. This way, they’ll look and taste their absolute best!
Transport: Taking these to a potluck? Use an egg carrier or a container with dividers to prevent them from sliding around. If you don’t have one, a muffin tin works great too! Just nestle each egg in its own cup and cover with plastic wrap.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 5-10 g
Ingredients
- 12 eggs
- 3 tablespoons plain greek yogurt
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried dill
- 1/4 teaspoon sea salt
- 1/8 teaspoon smoked paprika
Step 1: Prepare the Eggs
Begin by carefully slicing the eggs in half lengthwise.
Use a small teaspoon to gently scoop out the yolks from each egg half.
Set the egg whites aside on a tray or plate for later use.
The small teaspoon is ideal for removing the yolks without damaging the whites.
Step 2: Make the Yolk Filling
In a mixing bowl, combine the egg yolks with Greek yogurt, lemon juice, tarragon, dill, and a pinch of salt.
Use a food processor to pulse the mixture until it becomes very smooth.
If you don’t have a food processor, you can also mash everything together with a fork until thoroughly mixed and creamy.
Step 3: Fill the Egg Whites
Transfer the smooth yolk mixture into a piping bag or a plastic bag with a small corner cut off to make it easy for filling.
Pipe the yolk mixture back into each egg white half.
Once all the egg whites are filled, lightly sprinkle each one with smoked paprika for an added flavor boost and a touch of color.
Step 4: Serve and Enjoy
Arrange the deviled eggs neatly on a serving platter.
These delightful eggs can be enjoyed immediately or chilled in the refrigerator until you’re ready to serve them at your gathering or meal.
Bon appétit!