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Healthy Deviled Eggs Recipe

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4.1 from 8 reviews

This healthy twist on classic deviled eggs replaces traditional mayonnaise with creamy full-fat Greek yogurt, making it a lighter yet flavorful appetizer. Combined with tangy pickle relish, Dijon mustard, and a hint of apple cider vinegar, these deviled eggs offer a refreshing taste perfect for any occasion.

Ingredients

Deviled Eggs Ingredients

  • 6 large eggs
  • ¼ cup full fat Greek yogurt
  • 1 tablespoon pickle relish or 1 small dill pickled, diced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ⅛ teaspoon salt
  • Pepper to taste
  • Smoked paprika (for garnish)

Instructions

  1. Cook eggs: Place the eggs in a large saucepan and cover with water by at least 1 inch. Bring the water to a boil over high heat. Let it rapidly boil for 30 seconds, then cover the pot and remove it from the heat. Allow the eggs to sit for 10-12 minutes to cook through.
  2. Cool eggs: After cooking, drain the hot water or use a slotted spoon to transfer the eggs to a bowl filled with ice water. Cooling the eggs rapidly stops the cooking process and makes peeling easier.
  3. Peel eggs: Gently tap the eggs all over to crack the shell, then begin peeling starting from the larger end, where the air pocket is located. Slice each egg in half lengthwise and carefully remove the yolks, placing them into a small mixing bowl.
  4. Make filling: To the bowl with yolks, add the Greek yogurt, pickle relish, Dijon mustard, apple cider vinegar, salt, and pepper. Mash all the ingredients together thoroughly using a fork until smooth and well combined. Taste the mixture and adjust salt and pepper as needed.
  5. Spoon mixture: Spoon the yolk mixture back into the hollowed-out egg whites. For a decorative touch, transfer the mixture into a plastic bag, cut a corner to form a piping bag, and pipe the filling into the egg whites.
  6. Serve: Sprinkle the filled deviled eggs with smoked paprika for color and a smoky flavor. Serve chilled as a healthy appetizer or snack.

Notes

  • Using Greek yogurt instead of mayonnaise lowers the fat content while adding protein and creaminess.
  • Pickle relish can be substituted with finely diced dill pickles for texture.
  • Cooling the eggs immediately after cooking prevents overcooking and helps with peeling.
  • For an extra kick, try adding a dash of hot sauce to the filling mixture.
  • These deviled eggs are best served within a day or two for optimal freshness.

Find it online: https://lauracooks.com/healthy-deviled-eggs-recipe/