Greek Yogurt Deviled Eggs

Greek Yogurt Deviled Eggs

Greek Yogurt Deviled Eggs


  • 6 - large eggs
  • 0.25cup - non-fat plain Greek yogurt
  • 1tsp - yellow mustard
  • 1tsp - red wine vinegar
  • 1tsp - agave nectar or honey
  • 0.25tsp - salt
  • 0.25tsp - black pepper
  • - paprika and chives to garnish (optional)


  1. Place eggs in a large pot and cover with water by 1/2 inch. Bring water to a boil and boil eggs for 12 minutes. Drain and chill.

  2. Peel the eggs and cut in half lengthwise. Remove the yolks (carefully!) and place in a small bowl, discarding one yolk. Place whites on a plate or platter.

  3. Mash the yolks with the back of a fork, blending in yogurt, mustard, vinegar, agave or honey, salt, and pepper. Combine until smooth.

  4. Transfer the filling to a small plastic food storage bag. Snip one corner of the bag off, and squeeze the filling through into the egg whites. (You can also spoon the filling in if that’s too much trouble!)

  5. Garnish with paprika and chives and serve!

  6. Makes 6 servings. Each serving is one egg (two halves).

  7. Calories: 79, Protein: 7g, Carbs: 2g, Fat: 5g

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