Healthy Deviled Eggs {Greek Yogurt Deviled Eggs}

These Healthy Deviled Eggs are a delicious and lighter take on a classic recipe. And thanks to the high protein in yogurt, these also make the perfect keto deviled eggs.

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If you’re like me, you’ve never met a deviled egg that you didn’t like! But every time I eat one, I have to emotionally get past the fact that they contain mayo. No thank you. These Greek yogurt deviled eggs change everything!

Once you know how to make Easy Instant Pot Hard Boiled Eggs, you’re probably cranking them out by the dozen in only five minutes. And you’re probably making a batch of Easy Instant Pot Greek Yogurt anyway, so why not find a way to combine them?

Here’s How to Make Them:

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

1. Hardboil those eggs! Five minutes in the Instant Pot, or 15 on the stove. Detailed Instant Pot and stovetop instructions are included in the printable recipe card below.
2. Peel, and rinse under cool water.
3. Make your filling – pulse in a food processor or mash and mix incredibly well with a fork.
   
4. Fill/pipe those eggs!
5. Place them on the table and pull your hands away quickly before someone accidentally rips it off in their excitement to grab the eggs.

Can I Use Mayo?

Sub out the Greek yogurt and use compliant or homemade Whole30 mayo or use pesto mayo. Just don’t tell me about it, ok?

Pro Tips/Recipes Notes:

• A firm yolk is preferred for the filling. I don’t recommend soft-boiled eggs for this recipe.
• If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture, you can totally use a little ziploc sandwich bag. Simply put the filling in a bag, snip the corner off of one side of the bag and squeeze!
• Deviled Eggs will keep in the fridge for three to four days, but the mixture will start to separate and get a bit grainy after that.
• If serving the eggs in a warm location, fill a lasagna pan with ice cubes and place the egg tray over the ice.
• To make ahead: make the mix and store separately from the egg whites. Simply fill right before serving for the freshest looking presentation.

MORE DELICIOUS APPETIZERS YOU’LL LOVE

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• Jalapeño Cheeseball
• Healthy Green Pea Salad
• Chicken Salad With Dill
• Fried Artichoke Hearts
• Air Fryer Fries
• Blistered Shishito Peppers
• Easy Homemade Pub Cheese

WEIGHT WATCHERS POINTS

One serving has 0 WW Freestyle SmartPoints.

Print Recipe

5 from 9 ratings

Healthy Deviled Eggs {Greek Yogurt Deviled Eggs}

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

These Healthy Deviled Eggs are a delicious and lighter take on a classic recipe.

Servings: 12

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: easy appetizer, greek yogurt deviled eggs, make ahead appetizer

Calories: 66kcal

Author: Sarah Cook - Sustainable Cooks

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 12 eggs
• ▢ 3 tbsp plain Greek yogurt
• ▢ 1/4 tsp sea salt
• ▢ 1/2 tsp dried tarragon
• ▢ 1/2 tsp dried dill
• ▢ 1/8 tsp smoked paprika
• ▢ 1 tsp lemon juice {optional}

Instructions

Instant Pot Instructions

• Place the trivet/rack in the bottom of the Instant Pot. Add 2 cups water and place the eggs on the trivet as evenly as possible.
• Secure the lid and set the vent to sealing. Press manual>high pressure>5 minutes.
• When the cook time is up, do a natural release for 5 minutes and then flip the vent to venting and perform a quick release.
• Remove eggs from the pot and place in a bowl of ice water. Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.

Stove top Instructions

• Place 12 eggs in a large pot and cover with cold water. Bring water to a rolling boil and allow to boil for 1 full minute.
• Cover and remove from heat.  Allow pan to sit for 15 minutes.
• Remove eggs from the pot and place in a bowl of ice water.  Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.

Assembling the Healthy Deviled Eggs

• Carefully slice the eggs in half length-wise, and scoop the yolk out.  A small teaspoon seems to work the best for this. Set the white aside.
• In a food processor, combine the yolks, lemon juice, Greek yogurt, tarragon, dill, and salt. Pulse until very smooth.
• Pipe yolk mixture into each egg white and lightly sprinkle with smoked paprika.

Notes

Deviled Eggs will keep in the fridge for three to four days.

 

Use mayo in place of the Greek Yogurt to make these Whole30 compliant.

Nutrition Facts

Healthy Deviled Eggs {Greek Yogurt Deviled Eggs}

Amount Per Serving (2 halves)

Calories 66 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 164mg55%

Sodium 112mg5%

Potassium 66mg2%

Carbohydrates 1g0%

Sugar 1g1%

Protein 6g12%

Vitamin A 248IU5%

Vitamin C 1mg1%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Smoked Paprika

Food Processor

Instant Pot