First Time Visiting? Start Here!

Easy Deviled Eggs With Greek Yogurt (Whole30 and Paleo Adaptable)

Deviled eggs are a popular addition to any party or get together. These Easy Deviled Eggs With Greek Yogurt are a lighter take on a classic recipe. Perfect for potlucks, dinner parties, Easter, and basically any event where people have taste buds and like to eat!deviled eggs on a tray with smoked paprika

There are three good things that the devil brought into this world:
1) made cake
2) went down to Georgia
3) put his spin on eggs

Today we’re just covering the third one.

I’m a deviled egg snob and am very particular about the ones that I eat.  I will only dine on the ones that are in my mouth.  Who am I kidding? I’ve never met a deviled egg that I didn’t like! Except I have to emotionally get past the fact that they contain mayo. No thank you.

With Spring here (finally!) our chickens are cranking out eggs at a breakneck speed. The vast majority of our chickens are at least four years old, a time when most chickens have slowed down or stopped laying. I once had a hamster live to be seven, so maybe it is something about our deliciously clear Seattle tap water?

Deviled eggs are such a great way to use up the extra production from our backyard flock. And in almost every social situation where I have been, deviled eggs are the first thing to be gobbled up. Plus, now that 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 not find a way to combine them?

One of the best parts of serving deviled eggs is that they can be made up to three days ahead. That being said, they will taste and look the best if served within 24 hours of being made. An alternative would be to make the mix and store separately from the egg whites. Simply fill right before serving for the freshest looking presentation.

How to Make Easy Deviled Eggs With Greek Yogurt – Step by Step

  1. Hardboil those eggs! Five minutes in the Easy Instant Pot Greek Yogurt, or 15 on the stove. Detailed Instant Pot and stove top 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.egg yolks, greek yogurt, and herbs in a food processor
    deviled egg filling in a food processor
  4. Fill/pipe those eggs!deviled eggs on a tray with green onions
  5. Place them on the table and pull your hands away quickly before someone accidentally rips it off in their excitement to grab the deviled eggs.

Variations on Easy Deviled Eggs With Greek Yogurt

  • Smoked Salmon Deviled Eggs – Add 1/3 cup of smoked salmon to the mix and top with fresh dill. Because of the increased volume of the filling, you’ll either have some leftover or should plan to fill each egg with more. An alternative would be to just gobble the extras with a spoon. We can still be friends. In fact, I would strongly support this move and your plans in life.
  • Zesty Sriracha Deviled Eggs – Add 1 tbsp of sriracha to the mix
  • Classic Dill Pickle Deviled Eggs – Add chopped dill pickles or relish for a new twist on an old classic.
  • Buffalo Wing Deviled Eggs – Add 1 tbsp of buffalo sauce and 2 tbsp of finely diced celery. And then thank the Almighty that you know what heaven tastes like.
  • Jalapeno Popper Deviled Eggs – Add 1 tbsp of finely diced jalapeno pepper and 2 strips of finely chopped bacon.
  • Use hummus instead of Greek yogurt to make it dairy-free.

How Can I Make Easy Deviled Eggs Whole30 or Paleo?

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

Recipes Notes for Easy Deviled Eggs With Greek Yogurt

  • If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture (and really, talk about not having life goals…) 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.

So if you’re unable to go down to Georgia, even if you’re looking for a soul to steal, don’t despair. You can always whip up some easy deviled eggs for a quick snack. Or just come to my house and I’ll feed you.

That’s kind of my jam.

deviled eggs with greek yogurt on a tray with green onions and a bowl of eggs in the background

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

deviled eggs with greek yogurt on a tray with green onions
Print
Easy Deviled Eggs With Greek Yogurt
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Deviled eggs are a popular addition to any party or get together. These Easy Deviled Eggs With Greek Yogurt are a lighter take on a classic recipe. Perfect for potlucks, dinner parties, Easter, and basically any event where people have taste buds and like to eat!

Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: easy appetizer, greek yogurt deviled eggs, make ahead appetizer
Servings: 24
Calories: 37 kcal
Author: Sarah
Ingredients
Instructions
Instant Pot Instructions
  1. Place the trivet/rack in the bottom of the Instant Pot. Add water and place the eggs on the trivet as evenly as possible.

  2. Secure the lid and set the vent to sealing. Press manual>high pressure>5 minutes.

  3. 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.

  4. 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
  1. 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.

  2. Cover and remove from heat.  Allow pan to sit covered for 15 minutes.

  3. 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 Easy Deviled Eggs With Greek Yogurt
  1. 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.

  2. In a food processor, combine the yolks, Greek yogurt, and spices.  Pulse until very smooth. Add a pinch more Greek yogurt if your mixture is looking a bit dry. Taste the mixture. Is it missing the "tang" of mayo? Try adding a squeeze of lemon.

  3. Pipe a little bit into each egg white and lightly sprinkle with paprika and a pinch of salt.

Recipe Notes

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 you don't have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture (and really, talk about not having life goals...) 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!

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

Nutrition Facts
Easy Deviled Eggs With Greek Yogurt
Amount Per Serving
Calories 37
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in August 2011. It was updated with reader feedback, the recipe was made printable, and new photos were added.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

Deviled eggs are a popular addition to any party or get together. These Easy Deviled Eggs With Greek Yogurt are a lighter take on a classic recipe. Perfect for potlucks, dinner parties, Easter, and basically any event where people have taste buds and like to eat!

Shop this Post:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 comments on “Easy Deviled Eggs With Greek Yogurt (Whole30 and Paleo Adaptable)”

  1. Homemade Mayo is on my list of “experiments” I must try. I am anxious to see yours! I have found one place that has deviled eggs I won’t eat….HyVee. They tasted like rotten fish! Otherwise, I LOVE them!

  2. Hello there yummy eggs. Why don’t you pop yourself in a box and ship yourself East to PA? m’kay, thanks.

  3. Hello Mary. We’re on our way. see you soon.

    xoxo,
    eggs

  4. One magical thing I’ve found thanks to pinterest(one of many) is that you can take a boiled egg and cut it in half with a knife. No really.Look it up if you don’t believe me. Then it just comes out of the shell(I also use the baby spoon method). BEST THING EVER. Especially when my toddler wanted like 5,000 eggs during Easter.

  5. Deviled eggs are just so good…and such a good appetizer at Easter! I have a hankering to color eggs this year (last year I didn’t bother) so tomorrow I’m going over to my parents’ to dye eggs with my dad, and then we’ll make deviled eggs on Sunday. Top with a little Cavender’s Greek seasoning, and YUM!