Healthier Deviled Eggs Recipe

By
Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.
Learn about our editorial process
Laura Dolson
Updated on September 20, 2019
deviled eggs with paprika

bhofack2 / iStock / Getty Images Plus
Total Time: 25 min
Prep Time: 15 min
Cook Time: 10 min
Servings: 12 (2 halves each)

Nutrition Highlights (per serving)

92 calories
7g fat
1g carbs
6g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 12 (2 halves each)
Amount per serving  
Calories 92
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 185mg 62%
Sodium 334mg 15%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 1g Added Sugars 2%
Protein 6g  
Vitamin D 1mcg 5%
Calcium 30mg 2%
Iron 1mg 6%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

The flavors of this deviled eggs recipe are very classic but made healthier by using a combo of nonfat greek yogurt and mayonnaise. The use of mustard powder means less Dijon is required to still get that mustard kick but without excess sodium. This base recipe can be flavored with various fresh herbs, spices, or toppings. This is also the perfect dish for entertaining because it can be made in advance, in large quantities, and then assembled quickly the day-of. Plus eggs are very nutrient dense, containing essential nutrients such as Vitamin D, riboflavin, choline, and the carotenoids lutein and zeaxanthin.

Ingredients

  • 1 dozen eggs, hard boiled
  • 1 teaspoon mustard powder
  • 1/2 cup nonfat plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper or to taste
  • Garnish: Pinch of smoked paprika

Preparation

  1. Peel the eggs then carefully split them in half lengthwise, removing the yolks. Place the yolks in a food processor and transfer the whites to a platter or serving dish.

  2. Add the mustard powder, greek yogurt, mayonnaise, Dijon mustard, salt and pepper to a food processor with the egg yolks. Pulse until well combined and smooth.

  3. Fill the cavities of the egg white halves with the egg yolk mixture.

  4. Sprinkle smoked paprika over the top as a garnish. Refrigerate until ready to serve.

Variations and Substitutions

  • Flavor the egg yolk mixture with fresh herbs such as chopped chives, tarragon, dill, or chervil.
  • Turn it into more of an appetizer by topping with thinly sliced smoked salmon, small pieces of bacon or prosciutto, or bite-sized pieces of pickled vegetables or capers.

Tips

  • A pastry bag is great for filling the egg halves but if you don't have one, just fill a ziploc bag with the mixture and cut off the tip of one corner to use as a makeshift pastry bag.
  • Eggs can be hard boiled several days in advance and mixture 1-2 days in advance. This makes for a quick assembly before serving.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?
Related Articles