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Healthy Deviled Eggs

Healthy deviled eggs made with Greek yogurt for a creamy, smooth yolk filling. Boiled, halved, piped, then finished with paprika and fresh dill for bright flavor and a neat presentation.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 1 paprika for garnish for topping

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill in an ice bath for 10 minutes, then peel and halve the eggs lengthwise.
Make the yolk filling
  1. Mash the egg yolks with plain Greek yogurt, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth.
Fill and garnish
  1. Pipe the filling into the egg whites for an even, piled top.
  2. Dust with paprika and add extra fresh dill for color and aroma.
  3. Chill until serving so the filling firms slightly and the flavors meld.

Notes

For the smoothest filling, mash the yolks thoroughly until no lumps remain before mixing in the Greek yogurt. Store covered in the refrigerator up to 4 days; freeze only the unfilled boiled eggs (up to 2 months) if needed, then thaw and refill. For a lower-sodium swap, use no-salt-added Dijon and reduce the added salt to 1/8 tsp.