Healthy deviled eggs, made with tangy Greek yogurt instead of mayo, are perfect for your next family gathering. Use my tips for easy-to-peel hard boiled eggs and whip up a batch next time you have company.
Deviled eggs need little introduction: the classic recipe is served at just about every Easter or Mother’s Day brunch (not to mention summer picnics and backyard barbecues). However, a quick swap of Greek Yogurt to replay the mayo breathes new life into this old favorite.
These healthy deviled eggs are that perfect middle ground between nostalgic and new that always makes people’s eyes light up. Plus, it doesn't hurt that they look pretty on a platter! Even though they look fancy, deviled eggs are easy to make. I'll give you all the tips for hard boiling the eggs, and making sure the shells are easy to peel.
So why not try a fun and new twist for your next get together? Serve these light, bright, and healthy deviled eggs alongside a beautiful Mediterranean-style spread, complete with Homemade Hummus, Stuffed Dates, and Cucumber Sandwiches.
Table of Contents
What You Need to Make Healthy Deviled Eggs
This healthy deviled egg recipe uses the same pantry staples as the traditional dish with a couple of fun twists. Greek yogurt replaces the mayo, and capers give a burst of bright flavor to balance the creaminess. This recipe is super versatile: feel free to experiment with the seasonings and garnishes you love most.
- Large eggs: Large eggs are easier to work with, as they have a larger cavity. You can substitute with whatever eggs you have on hand. Smaller eggs just may require more finesse!
- Greek yogurt: Greek yogurt replaces the mayo for a healthier version of deviled eggs. I like whole milk Greek yogurt for added richness and flavor, but low-fat or nonfat can also be used.
- Dijon mustard: Dijon mustard gives these deviled eggs a bold peppery kick. Whole grain or smooth will both work, it all comes down to your personal preference. If you like pops of mustard seed, use whole grain. If you like a super smooth deviled egg, use smooth!
- Kosher salt: Salt is an important component of most every dish, but especially eggs. You need a good pinch of salt to bring out all the flavor.
- Garlic powder: Garlic powder adds a sweet-meets-savory allium flavor to the deviled eggs without the harshness of fresh garlic. If you need to substitute, you can use onion powder instead. I would not substitute with fresh garlic here unless you’re in a very serious bind. It will be too strong and interfere with the deviled eggs’ texture.
- Chives: Chives are used as a garnish to add freshness and a pop of color.
- Paprika: A dusting of paprika seasons the dish and gives deviled eggs their famous look. Both sweet Spanish paprika or smoked Spanish paprika work depending on your preference (use smoked for a bolder flavor).
- Capers (optional): Capers are my Mediterranean twist on this deviled egg recipe. They give bright bursts of flavor, making the eggs less one-note and balancing their richness. If you don’t like capers, you can substitute them with finely diced cornichons, pickles, or leave them off.
How to Make Healthy Deviled Eggs
Deviled eggs, with their pretty presentation, seem like a fancy restaurant-only dish. The secret is that they’re so easy to make! All you need to do is boil some eggs, scoop, mix, and fill.
- Hard boil the eggs: In the bottom of a medium saucepan, carefully arrange the eggs in one single layer. Cover the eggs with at least 1-inch of cold water and set on your stove on high heat. Watch closely—when the water comes to a rolling boil, immediately turn off the heat and cover the saucepan. Set your timer for 10 minutes, leaving the eggs in the covered pan to get perfectly hard boiled.
- Run the cooked eggs under cold water: After 10 minutes, drain the cooked eggs. Immediately run them under cold water until they have fully cooled. This stops the eggs from overcooking and makes them easier to peel.
- Peel and halve: Peel the eggs and slice them in half from top to bottom.
- Prepare the filling: Use a small spoon to scoop the egg yolks into the bowl of a small food processor fitted with a blade. Add the yogurt, mustard, garlic powder, and a big pinch of salt. Pulse several times until the mixture is fluffy and well combined. (If you don’t have a food processor, you can mash the mixture in a mixing bowl until smooth.)
- Fill the egg halves with the deviled egg mixture: Transfer the filling to a piping bag fitted with a tip. Squeeze to fill each egg cavity with the egg mixture (or you can use a spoon).
- Serve: Dust with the paprika, then garnish with chives and capers (if using). Serve immediately, or store in an airtight container in the fridge for up to 2 days.
Tips for Making Deviled Eggs
Deviled eggs are much easier to make than they look. A few steps just require extra attention to make the best version possible. Here are my tips to make the best healthy deviled eggs even:
- How to hard boil eggs: Overcooked eggs tend to be rubbery and dry. That said, undercooked eggs will be too runny to make a cohesive filling. Keep an eye on the water as you bring the eggs to a boil. As soon as it comes to a full boil, turn off the heat and cover. Once that 10 minute timer goes off, immediately drain and run under cold water. Perfect hard boiled eggs every time–easy!
- Always season to taste: Taste the filling before you pipe it into the cooked egg whites. If it tastes a bit flat, you can always season with more salt until the flavor shines.
- The perfect peel: Food doesn’t need to be picture perfect to be delicious. If your deviled eggs don’t come out looking like a movie prop, don’t stress! It adds to the charm of a home-cooked meal. To easily peel eggs (in the hopes of keeping them somewhat intact), roll on a hard surface to crack all over. Peel carefully and take your time.
- Piping: If you’re piping, don’t fill the bag to the top or you may make a big mess. Fill ¾ of the way, then twist the top and squeeze with steady pressure to fill the egg. If your filling is too warm, set in your refrigerator for a few minutes to chill. A cooler mixture is easier to work with.
What to Serve with Healthy Deviled Eggs
These healthy deviled eggs are the perfect recipe for spring holidays like Easter or Mother’s Day brunch. They give an intriguing twist to a classic recipe to surprise and delight your guests, without throwing tradition out of the window.
Elevate your standard yearly brunch spread and serve with Mediterranean-style finger foods, like Cucumber Sandwiches with labneh and fresh herbs, garlicky Pan Con Tomate (Spanish Tomato Bread), and sweet Stuffed Dates with goat cheese and a drizzle of Greek honey.
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Smoked Spanish Paprika
Level up your Deviled Eggs with bold flavor and subtle smoke.
Healthy Deviled Eggs
- 6 large eggs
- ¼ cup Greek yogurt
- 1 teaspoon Dijon mustard
- Kosher Salt
- ½ teaspoon garlic powder
- Sweet or smoked Spanish paprika, for sprinkling
- 2 teaspoons chopped chives, for garnish
- Capers, for garnish (optional)
- Boil the eggs: In the bottom of a medium saucepan, carefully arrange the eggs in one single layer and cover with at least 1-inch of cold water. Set on high heat to bring to a rolling boil. As soon as the water is boiling fast and hard, turn the heat off and cover the saucepan. Leave the eggs in the covered pan for exactly 10 minutes.
- Run the cooked eggs under cold water: Drain the cooked eggs and run them under cold water until they have fully cooled (this will stop the eggs from cooking and will make them easier to peel).
- Peel and halve the eggs: Peel the eggs and slice them in half from top to bottom.
- Prepare the filling: Using a small spoon, scoop out the cooked egg yolks and put them into the bowl of a small food processor fitted with a blade. Add the yogurt, mustard, garlic powder, and a big pinch of kosher salt. Close the lid of the food processor and pulse several times until the mixture is fluffy and well-combined.
- Fill the egg halves with the deviled egg mixture: Transfer the egg mixture to a piping bag fitted with a tip and squeeze to fill each egg cavity with the egg mixture (or you can use a spoon).
- Serve: Sprinkle with the paprika, then garnish with chives and capers (if using). Serve immediately, or store in an airtight container in the fridge for up to 2 days.
- Believe it or not, you shouldn’t reach for your freshest eggs when you make this recipe–older eggs are easier to peel when they’re hard boiled.
- If you don’t have a food processor, you can mash the filling in a mixing bowl until well combined and smooth.
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