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These Greek Yogurt Deviled Eggs are a delicious and lighter take on a classic recipe. And thanks to the high protein in yogurt, these make the perfect no mayo deviled eggs.
If you’re like me, you’ve never met a deviled egg that you didn’t like! But every time I eat one, I have to emotionally get past the fact that they contain mayo. No, thank you.
These Greek yogurt deviled eggs change everything! You get all the classic deviled egg flavors, with none of the mayonnaise.
Looking for other recipes that substitute Greek yogurt for mayo? Check out our Healthy Chicken Salad, Healthy Green Pea Salad, Instant Pot Potato Salad, and Greek Yogurt Egg Salad.
Ingredients
This recipe uses:
- Hardboiled eggs
- Greek yogurt – plain, and full fat if possible
- Dried dill
- Smoked Paprika
- Tarragon
- Kosher salt
- Lemon juice or white vinegar
Here’s How to Make Them:
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by hardboiling those eggs! Stovetop – 15 minutes, or 5 minutes in the Instant Pot. See my instructions for Instant Pot hard-boiled eggs.
Transfer the cooked eggs to an ice bath for a few minutes. And then peel and rinse the eggs under cool water.
Once the eggs are cooled and peeled, it’s time to make the deviled egg filling. I prefer to use my food processor for the smoothest filling, but you can also mash/mix everything incredibly well with a fork. You do you, boo.
Next up, you’re going to fill or pipe those eggs. You can use a sandwich bag with the corner cut out, or a pastry piping bag if you’re feeling fancy. Pinkie out.
Place your Greek yogurt deviled eggs in the fridge for up to 12 hours if you’re not ready to serve them.
Or, put them on the table and pull your hands away quickly before someone accidentally rips them off in their excitement to grab the eggs.
How to Store
Store leftover deviled eggs in the fridge for up to 48 hours. If you know you want to store extras or are making these ahead of time, store the deviled egg mixture separate from the hard-boiled eggs.
If you use Greek yogurt that is not full-fat, the whey (liquid) in the yogurt may make the deviled egg mixture a bit watery. Simply pour the liquid into the sink, and then remix the filling before piping it into the deviled eggs.
Frequently Asked Questions
Absolutely! If you’re not a mayo fan like myself, using plain, full-fat Greek yogurt is a wonderful substitute. And then you have perfect no mayo deviled eggs.
If you prefer a thicker deviled egg, add an additional 1-2 egg yolks to the mixture.
Absolutely; you know I love a meal prep hack.
Hardboiled eggs last for 1-2 days in the fridge, so I wouldn’t wait longer than two days after boiling them before I make them into deviled eggs.
Yes, fiiiiine.
Sub out the Greek yogurt and use mayo (like our homemade Whole30 mayo) or if you’re feeling extra, use pesto mayo. Just don’t tell me about it, ok?
Pro Tips/Recipes Notes:
- A firm yolk is preferred for the filling. I don’t recommend soft-boiled eggs for this recipe.
- If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture, you can totally use a little ziploc sandwich bag. Simply put the filling in a bag, snip the corner off of one side of the bag and squeeze!
- If you’re serving the eggs in a warm location, fill a lasagna pan with ice cubes and place the egg tray over the ice.
- I love adding a tsp or so of Dijon mustard to these!
MORE DELICIOUS APPETIZERS YOU’LL LOVE
WEIGHT WATCHERS POINTS
One serving has 0 WW Freestyle SmartPoints.
Greek Yogurt Deviled Eggs
Ingredients
- 12 eggs
- 3 tbsp plain Greek yogurt
- 1 tsp lemon juice {optional}
- 1/2 tsp dried tarragon
- 1/2 tsp dried dill
- 1/4 tsp sea salt
- 1/8 tsp smoked paprika
Instructions
- Carefully slice the eggs in half length-wise, and scoop the yolk out. A small teaspoon seems to work the best for this. Set the white aside.12 eggs
- Combine the yolks, Greek yogurt, lemon juice, tarragon, dill, and salt. Pulse in a food processor until very smooth, or thoroughly mash everything in a bowl with a fork.3 tbsp plain Greek yogurt, 1 tsp lemon juice, 1/2 tsp dried tarragon, 1/2 tsp dried dill, 1/4 tsp sea salt
- Pipe yolk mixture into each egg white and lightly sprinkle with smoked paprika.1/8 tsp smoked paprika
Notes
- A firm yolk is preferred for the filling. I don’t recommend soft-boiled eggs for this recipe.
- If you don’t have a fancy pastry bag or squeeze bottle to pipe in the yolk mixture, you can totally use a little ziploc sandwich bag. Simply put the filling in a bag, snip the corner off of one side of the bag and squeeze!
- Deviled eggs will keep in the fridge for 1-2 days.
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Place the trivet/rack in the bottom of the Instant Pot. Add 2 cups water and place the eggs on the trivet as evenly as possible.
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Secure the lid and set the vent to sealing. Press manual>high pressure>5 minutes.
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When the cook time is up, do a natural release for 5 minutes and then flip the vent to venting and perform a quick release.
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Remove eggs from the pot and place in a bowl of ice water. Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.
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Place 12 eggs in a large pot and cover with cold water. Bring water to a rolling boil and allow to boil for 1 full minute.
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Cover and remove from heat. Allow pan to sit for 15 minutes.
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Remove eggs from the pot and place in a bowl of ice water. Place in the fridge until thoroughly chilled. Peel and rinse under cool water to remove any bits of shell.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the Instant Pot.
Oh that looks awesome!
Absolutely delicious and I love the use of Greek yogurt instead of mayo! Bet they’d be sooo much better with your amazing fresh eggs though – consider me jealous!
Oh whaaaat, you have a special devilled egg serving tray and everything? I am impressed! For a long time I thought devilled eggs were a thing I wouldn’t like, and then I finally tried them and was immediately filled with regret for all my wasted devil-free years. No more! I love this recipe, and although I’m not afraid of mayo, it’s fun (and delicious!) to switch things up with Greek yoghurt for a change.
Yep, and that tray was one hell of a Goodwill (thrift store) find!
Deviled eggs are just so good…and such a good appetizer at Easter! I have a hankering to color eggs this year (last year I didn’t bother) so tomorrow I’m going over to my parents’ to dye eggs with my dad, and then we’ll make deviled eggs on Sunday. Top with a little Cavender’s Greek seasoning, and YUM!
How fun and delicious! I’ve never tried that seasoning before.
One magical thing I’ve found thanks to pinterest(one of many) is that you can take a boiled egg and cut it in half with a knife. No really.Look it up if you don’t believe me. Then it just comes out of the shell(I also use the baby spoon method). BEST THING EVER. Especially when my toddler wanted like 5,000 eggs during Easter.
Hello Mary. We’re on our way. see you soon.
xoxo,
eggs
Hello there yummy eggs. Why don’t you pop yourself in a box and ship yourself East to PA? m’kay, thanks.
Homemade Mayo is on my list of “experiments” I must try. I am anxious to see yours! I have found one place that has deviled eggs I won’t eat….HyVee. They tasted like rotten fish! Otherwise, I LOVE them!