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| Healthy Deviled Eggs Recipe |
Healthy Deviled Eggs Recipe – Mayo-Free & Full of Flavor
If you're looking for a delicious and healthier twist on a classic party favorite, these creamy deviled eggs without mayo are just what you need. Made with protein-packed Greek yogurt instead of traditional mayonnaise, they're just as rich and flavorful—but much lighter and better for you. Whether you're hosting a brunch, prepping for a holiday gathering, or simply craving a nutritious snack, these deviled eggs are quick to make, low in carbs, and bursting with tangy, savory goodness. Perfect for clean eating without sacrificing flavor!
- Made Without Mayonnaise: Enjoy the same creamy texture and delicious flavor by swapping traditional mayo with protein-rich Greek yogurt—a healthier alternative that adds a tangy twist.
Why You’ll Love These
- Perfect for Low-Carb & Keto Lifestyles: These deviled eggs are naturally gluten-free, low in carbs, and high in protein, making them an ideal snack or appetizer for anyone following a keto or health-conscious diet.
- Always a Crowd-Pleaser: Whether you're hosting a party, heading to a cookout, or celebrating Easter, deviled eggs are a timeless classic that everyone loves.
- Beautiful & Flavorful Presentation: Finished with a sprinkle of smoked paprika and fresh chopped chives, these deviled eggs look just as good as they taste—vibrant, elegant, and ready to impress
Ingredients You’ll Need
Here’s everything you’ll need to make these creamy, flavorful deviled eggs without the mayo:
- 6 Large Eggs
Hard-boiled to perfection. You can cook them on the stovetop or use an Instant Pot for quick, easy, and consistent results (see instructions below).
- Greek Yogurt
We’re using plain full-fat Greek yogurt instead of mayonnaise to keep these deviled eggs lighter and higher in protein. You can substitute with mayo or sour cream if preferred—just keep in mind it will affect the nutritional content.
- Dijon Mustard
Adds that signature tangy flavor deviled eggs are known for. Stone ground mustard, yellow mustard, or even a small amount (½ teaspoon) of dry mustard can also work.
- Worcestershire Sauce
Brings a savory depth of flavor. If you like a little heat, feel free to swap it with your favorite hot sauce.
- Sweet Relish
A touch of sweetness and acidity to brighten the filling. This ingredient is a nostalgic must-have from my grandmother’s recipe. You can also use finely chopped pickles as an alternative.
- Spices
A simple seasoning blend of salt and freshly ground black pepper to enhance flavor. Smoked paprika adds a pop of color and a hint of smokiness when sprinkled on top.
- Fresh Chives (Optional Garnish)
For a fresh, vibrant presentation. You can also garnish with green onions, parsley, fresh dill, or even crumbled bacon for extra flavor.
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How to Hard Boil Eggs Easily
Making deviled eggs is quick and simple, and it all starts with perfectly hard-boiled eggs. While using the Instant Pot is a popular, foolproof option (and makes peeling eggs a breeze), the stovetop method is just as reliable when done right. Here's how to do it:
Step-by-Step: Stovetop Hard-Boiled Eggs
1. Boil the Eggs
Place the eggs in a single layer in a large saucepan and cover them with about an inch of cold water (roughly 2 cups).
Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, continue boiling for 30 seconds, then immediately turn off the heat.
Cover the saucepan with a lid and let the eggs sit in the hot water (without boiling) for 12 minutes.
2. Prepare an Ice Bath
While the eggs are sitting, fill a large bowl with cold water and plenty of ice.
Once the 12 minutes are up, use a slotted spoon to transfer the eggs into the ice bath.
Let them sit for at least 10 minutes to cool completely. This step halts the cooking process and makes peeling much easier—don’t skip it!
3. Peel and Use
Gently tap each egg on a hard surface and roll to crack the shell. Peel under running water if needed.
Your eggs are now perfectly hard-boiled and ready to be transformed into delicious, creamy deviled eggs.
How to Make Healthy Deviled Eggs
After peeling your hard-boiled eggs, it’s time to prepare the filling. Begin by slicing each egg in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl, setting the egg white halves aside.
Add the Greek yogurt, Dijon mustard, Worcestershire sauce, sweet relish, salt, and freshly ground black pepper to the bowl with the yolks. Mix thoroughly until the mixture becomes smooth and well-combined. Taste and adjust the seasoning if needed by adding a bit more salt or pepper to your preference.
To fill the eggs, you can either use a spoon to add the mixture into the hollow center of each egg white, or for a more polished presentation, transfer the filling to a piping bag fitted with a decorative tip. Alternatively, a plastic sandwich bag with the corner snipped off works just as well.
Once filled, garnish the deviled eggs with a light sprinkle of smoked paprika and a few chopped fresh chives for a colorful and flavorful finishing touch.
Prepping and Storing Healthy Deviled Eggs
One of the best things about this healthy deviled egg recipe is how easy it is to make in advance—perfect for entertaining, meal prep, or serving as a holiday appetizer, especially for Easter.
Make-Ahead Instructions
To prepare deviled eggs in advance, mix the yolk filling and store it separately from the egg white halves. Place each component in separate airtight containers and refrigerate for up to 2 to 3 days. When you're ready to serve, simply spoon or pipe the filling into the egg whites and add your garnish.
How to Store Leftovers
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 3 to 4 days. For best results, keep them chilled and consume within this time frame to maintain freshness and flavor.
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