Dietary Type: Omnivore, Vegetarian
Prep Time: 25-30 Minutes
Cook Time: 20 Minutes
Serves: 12 Deviled Eggs
Deviled eggs are finger-food at its finest. With many benefits, such as: requiring very little prep/cook time to make, providing loads of flavor in just a few small bites, and being a quick and easy source of protein—deviled eggs are great choice for a go-to snack. Plus, they’re just plain fun to eat!
This version replaces the classic heavily mayo-based filling with a bit of Greek yogurt, lemon juice, mustard, and spices—resulting in a lighter, brighter-tasting deviled egg; while still keeping true to the original flavor profile.
This deviled egg recipe is also just a starting point—it’s tasty as-is, but it can be altered to use whatever flavorings/seasonings you enjoy in your deviled eggs.
For best results, allow the filled eggs to sit in the refrigerator for about 30-60 minutes before serving.
6 large eggs
2 tbsps (30 ml) whole milk plain Greek yogurt
2 tsps (10 ml) freshly squeezed lemon juice
1 ½ tsps (7.5 ml) prepared yellow mustard
¼ tsp (0.58 g) onion powder
Salt and black pepper, to taste
Pinch of paprika, or to taste
A few fresh parsley leaves, finely chopped (optional)
- Place eggs in a large pot, and fill with enough water to cover. Place pot over medium-high heat, and bring to a boil. Reduce heat to medium, and boil eggs for 20 minutes. Remove from heat, and carefully drain the hot water off the eggs. Rinse eggs thoroughly with cold tap water for several minutes, or until they’re cool to the touch. Place eggs on a towel to dry, and allow them to continue to cool to room temperature.
- Once eggs are cool, crack and remove shells. Slice eggs in half lengthwise. Place cooked egg whites on a large plate or platter, and place cooked egg yolks into the bowl of a food processor or blender.
- To the bowl of the food processor, add Greek yogurt, lemon juice, mustard, onion powder, salt, and black pepper to taste, and a pinch of paprika. Pulse or blend several times, scraping down the sides of the bowl as needed, until the mixture is completely smooth. Spoon or pipe the egg yolk mixture into the center of the prepared egg whites. Top each with an additional pinch of paprika and a sprinkle of chopped parsley, if desired.
- Keep eggs stored in the fridge until ready to serve.