Healthier Deviled Eggs – Eat Lean

These healthier eggs are a classic recipe that are much lighter in calories thanks to the use of Greek yogurt! Perfect for parties, Sunday lunches or even a delicious snack!

Easy and tasty classic eggs made healthier with protein-packed Greek yogurt that come together easily with just a few simple ingredients! Greek yogurt is such a great substitute for mayonnaise in these deviled eggs because they both have a similar creamy texture, but Greek yogurt is only a fraction of the calories found in mayonnaise! When mixed with other ingredients like egg yolks, mustard, Worcestershire sauce, and pickles, the filling is so delicious you’d never know you swapped mayonnaise for yogurt!

Deviled eggs are a holiday and Easter staple because they’re a crowd favorite, but they’re also a delicious and healthy snack! These deviled eggs are also a great choice for those on the keto diet as they are almost carb free. Garnish with smoked paprika and some fresh chives and you have a gorgeous presentation!

Ingredients you will need

• eggs – You will need 6 large eggs and you can hard boil them in the Instant Pot (my favorite method!) or boil them on the stove top (see below for these instructions)
• greek yogurt – I used non-fat Greek yogurt instead of mayo, but feel free to use regular mayo or even sour cream if you prefer, but that will change the calorie count
• Dijon mustard – adds a bit of spiciness and that classic deviled egg flavor, but you can also use stone ground mustard, yellow mustard, or even 1/2 tsp dry mustard
• Worcestershire sauce – I love the flavor boost this gives, you can also use hot sauce to warm it up!
• To enjoy – My grandma ALWAYS added flavor to her deviled eggs so this was a must in mine and adds a nice flavor! You can also use chopped pickles in place of the seasoning
• Condiments – combination of salt, pepper and smoked red pepper to garnish
• onion – this is an optional garnish, but it makes an attractive presentation! You can also use green onions, parsley or even fresh dill

How to hard boil eggs easily

I love how easy and quick eggs are to make, it just depends on the method you choose to boil them! I have a super simple method for hard-boiling eggs in the Instant Pot that you can check out here that makes them super easy to peel. Personally, I find the Instant Pot to be the easiest method, but here are instructions on how to hard boil eggs in the kitchen!

1. Boil the eggs. In a large saucepan, place the eggs and cover with an inch of cold water (about 2 cups). Bring the water to a boil and continue boiling for about 30 seconds. Then turn off the heat, cover the eggs and let them sit (covered) for about 12 minutes.
2. Take an ice bath. While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and cool completely, about 10 minutes. This step is important, so don’t skip it!
3. Peel the eggs. Gently tap the eggs all over to break and remove the shells. Now you have hard-boiled eggs for your recipe!

Professional advice! Do not boil fresh eggs as they tend to be harder to peel. Instead, use older eggs that are about a week old.

How to make healthier deviled eggs

Once you’ve peeled the hard-boiled eggs, it’s time to make the filling! Cut the eggs in half lengthwise and remove the yolks, placing them in a small bowl. Then add the Greek yogurt, Dijon mustard, Worcestershire sauce, seasoning, salt and pepper and mix very well until everything is incorporated. Taste the filling and season with additional salt and pepper, if needed.

You can then pipe the filling into the center of each egg white, or transfer the yolk filling to a piping bag with a fitted tip (or use a small plastic bag with the corner cut off) and place the filling in the center of each egg white half. Garnish with some smoked paprika and some fresh chives!

Preparation and storage

The great thing about deviled eggs is that you can easily make them ahead of time, which is great for parties or if you’re planning to serve them for Easter! If making ahead, mix the egg yolk filling and store it separately from the egg white halves, keeping each in a sealed, airtight container in the refrigerator. You can do it up to 2 or 3 days before. Then, when I’m ready to serve, I simply spoon or pipe the yolk filling onto the eggs and garnish as desired. Leftover eggs will last 3 to 4 days in an airtight, sealed container in the refrigerator.

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