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.
- 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.
- Peel, and rinse under cool water.
- Make your filling – pulse in a food processor or mash and mix incredibly well with a fork.
- Fill/pipe those eggs!
- 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
- Air Fryer Ravioli
- Easy Air Fryer Pickles
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- Healthy Green Pea Salad
- Chicken Salad With Dill
- Fried Artichoke Hearts
- Air Fryer Fries
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- Easy Homemade Pub Cheese
WEIGHT WATCHERS POINTS
One serving has 0 WW Freestyle SmartPoints.
Healthy Deviled Eggs {Greek Yogurt Deviled Eggs}
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
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
Oh that looks awesome!
Absolutely delicious and I love the use of Greek yogurt instead of mayo! Bet they’d be sooo much better with your amazing fresh eggs though – consider me jealous!
Oh whaaaat, you have a special devilled egg serving tray and everything? I am impressed! For a long time I thought devilled eggs were a thing I wouldn’t like, and then I finally tried them and was immediately filled with regret for all my wasted devil-free years. No more! I love this recipe, and although I’m not afraid of mayo, it’s fun (and delicious!) to switch things up with Greek yoghurt for a change.
Yep, and that tray was one hell of a Goodwill (thrift store) find!
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!
How fun and delicious! I’ve never tried that seasoning before.
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.
Hello Mary. We’re on our way. see you soon.
xoxo,
eggs
Hello there yummy eggs. Why don’t you pop yourself in a box and ship yourself East to PA? m’kay, thanks.
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!