These healthy deviled eggs have all of the flavor of a traditional deviled egg, but we have substituted that high calorie, high fat culprit with healthy, nutritious Greek yogurt. The result is creamy, tangy deviled eggs that are both delicious and guilt-free!
Something about spring on the horizon makes me hungry for all the deviled egg recipes. And with our eleven hens, my egg supply keeps flowing in. I boiled a big batch of eggs the other day and decided to give in to my craving. I wanted to reduce the guilt-inducing calories in my platter of eggs – I give you: SKINNY deviled eggs. I’m going to tell you my secret – I’ve eliminated the mayonnaise in the recipe! Do you know what makes an excellent substitute for mayo in many recipes? Yogurt! A thick, plain yogurt gives you enough creaminess for deviled eggs and the added tang goes along perfectly with the mustard and vinegar.
How to Make Hard-Boiled Eggs
- Make hard-boiled eggs in the Oven!!
- Use your favorite nifty appliance to make Air Fryer Hard-Boiled Eggs.
- Go the traditional route with stovetop boiled eggs.
- You can even make the instant pot eggs or crockpot hard-boiled eggs.
Ingredients for Healthy Deviled Eggs
12 eggs
⅔ Cup plain Greek yogurt
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
salt and pepper to taste (about ¼ tsp. of each)
paprika for garnish
How to Make Deviled Eggs that are Healthy
- Place 12 eggs in a saucepan and cover with cold water. (Add ½ tsp. baking soda to the water to help the shells peel more easily.) Bring the pot of water to a boil. Once the water begins a full, rolling boil, turn off the heat, cover with a lid, and leave on the stovetop for 15 minutes.
- As soon as 15 minutes passes, carefully pour the hot water from the pan and run cold water over the eggs to cool. Replenish cold water several times until the eggs are cold. Peel.
- Slice in half, lengthwise, and place yolks in a separate bowl. Mash yolks well with a fork. Stir in mustard, apple cider vinegar, salt, pepper and half of the yogurt.
- Check the consistency – you want it thick, but creamy. Taste the filling and add more mustard and /or vinegar to desired taste. Add remaining yogurt gradually until desired consistency is achieved.
- Divide egg yolk mixture evenly into egg white halves (I like to load the yolk mixture into a piping bag fitted with a 1M tip and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner for me this way).
- Sprinkle lightly with paprika for garnish. EAT!!
Are Deviled Eggs Healthy?
Eggs themselves are packed with nutrition – they contain a variety of vitamins, the cancer-fighting minerals, selenium, zinc, calcium, phosphate, healthy fats and, of course, protein! Unfortunately, once you add mayonnaise to the deviled egg filling, you start tilting the health scale for deviled eggs. This is why greek yogurt makes such an awesome substitution for that unhealthy fat. The flavor is just a bit different, but these healthy deviled eggs totally hit the spot!
I just want to point out – ⅔ Cup of mayonnaise has 996 calories and 110 grams of fat versus ⅔ Cup of nonfat yogurt having 91 calories and 0 grams of fat. Which means, friends, that by substituting nonfat yogurt for the mayo in your recipe, you could potentially save about 45 extra calories and 4 grams of fat for every deviled egg (½ egg). (**These are approximations and may vary depending on brand and amount used.) And who can eat one little half an egg?? Try it!
One serving of this healthy deviled egg recipe (equivalent to two halves) is just 71 calories!! That’s a huge win in the healthy eating game, wouldn’t you say?
Deviled Egg Variations
- Spice up the flavors by swapping in dijon mustard instead of yellow mustard or by adding smoked paprika to the tops.
- Bloody Mary Deviled Eggs – add a tablespoon of tomato paste to the egg yolk mixture and sprinkle the tops with chili powder, cayenne pepper, and/or a bloody mary salt blend.
- Add some extra toppings to this classic appetizer with a sprinkle of chives, some crispy chopped bacon, or a dash of bagel seasoning.
- Try substituting the Greek yogurt for a dairy-free sour cream!
Healthy Deviled Eggs
Ingredients
- 12 eggs
- ⅔ Cup plain Greek yogurt
- 1 Tablespoon yellow mustard
- 1 Tablespoon apple cider vinegar
- salt and pepper to taste about ¼ tsp. of eachpaprika for garnish
Instructions
- Place 12 eggs in a saucepan and cover with cold water. (Add ½ tsp. baking soda to the water to help the shells peel more easily.) Bring the pot of water to a boil.
- Once the water begins a full, rolling boil, turn off the heat, cover with a lid, and leave on the stovetop for 15 minutes.
- As soon as 15 minutes passes, carefully pour the hot water from the pan and run cold water over the eggs to cool. Replenish cold water several times until the eggs are cold.
- Peel. Slice in half, lengthwise, and place yolks in a separate bowl.
- Mash yolks well with a fork.
- Stir in mustard, apple cider vinegar, salt, pepper and half of the yogurt. Check the consistency – you want it thick, but creamy. Taste the filling and add more mustard and /or vinegar to desired taste.
- Add remaining yogurt gradually until desired consistency is achieved.
- Divide egg yolk mixture evenly into egg white halves (I like to load the yolk mixture into a piping bag fitted with a 1M tip and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner for me this way).
- Sprinkle lightly with paprika for garnish. EAT!!
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Alexandra says
Hello! I made a delicious Thanksgiving. I thought you would like to know that I included your Skinny Deviled Eggs.
Jefrow says
How many days can they sit till they go bad?
girlinspired says
I think you can keep them in the fridge for a couple days, but not much more than that.
Lynn says
I made these today for my inlaws. No one mentioned that it didn’t taste ‘normal’ or any ‘this is your healthy food’ comment. Bonus : They were easy to make. Thank you.
Jo Little says
May I pin this to my Facebook? Looks like an old favorite.
girlinspired says
Of course! Enjoy!
cécile says
My grandma used to prepar me those eggs, In france we call them> oeuf mimosa! I am gonna try your recipe this week. thanks for sharing!
Jill Green says
That sounds sooo good. Do you think the yogurt swap would work just as well in egg salad?
girlinspired says
Hi Jill, I think the yogurt swap would work fine in egg salad. It’ll give a little bit of a different flavor, especially if you don’t use mustard in your egg salad, but it will still taste good, and you’ll be glad that it’s so much healthier!!
Charity says
Ooh, yummy! I love deviled eggs, but I actually really dislike the taste of mayonnaise. I’m definitely going to try these! =)
girlinspired says
I wish I disliked the taste of mayonnaise, Charity. I do love it, but if I find an adequate substitute, like yogurt, I can skip it.
Charity says
I’ve never thought about it, but I guess health-wise mayonnaise is a good thing to dislike. =)
Mary L says
This is a great idea! I haven’t made deviled eggs for years because of the calories so what a wonderful recipe to reincorporate in a skinny version! Thanks so much!
girlinspired says
Hi Mary! Sometimes I forget about deviled eggs and when I remember, I just can’t get them out of my head until I make some. These are so guilt-free, they’re actually good for you!
Jess M says
I have always made my deviled eggs with yogurt b/c I don’t eat Mayo. It is a great sub for all recipes with mayo (try tuna salad!) I will have to try it with the vinegar, never heard of that but imagine the flavor is great! Thanks!!
girlinspired says
Thanks Jess. I couldn’t eat mayo for a long time and used yogurt as a substitute for dips, salad dressings, anything that needed something a little creamy. It’s good stuff!