These Yogurt Deviled Eggs offer a fresher, lighter twist on the classic appetizer. By swapping half the mayonnaise for plain Greek yogurt, you achieve a creamy, tangy filling that remains silky and smooth without being overly heavy. The combination of sharp mustard, savory Worcestershire sauce, and dried onion creates a robust flavor profile that complements the tender egg whites perfectly. Ideal for potlucks, holiday parties, or a quick protein-packed snack, these eggs are easy to assemble and always a crowd-pleaser. The addition of a sprinkle of paprika adds a beautiful pop of color and a subtle smokiness. Simple, elegant, and delicious, this recipe proves that small ingredient swaps can make a big difference in taste and texture.
Yogurt Deviled Eggs
Description
These Yogurt Deviled Eggs offer a fresher, lighter twist on the classic appetizer. By swapping half the mayonnaise for plain Greek yogurt, you achieve a creamy, tangy filling that remains silky and smooth without being overly heavy. The combination of sharp mustard, savory Worcestershire sauce, and dried onion creates a robust flavor profile that complements the tender egg whites perfectly. Ideal for potlucks, holiday parties, or a quick protein-packed snack, these eggs are easy to assemble and always a crowd-pleaser. The addition of a sprinkle of paprika adds a beautiful pop of color and a subtle smokiness. Simple, elegant, and delicious, this recipe proves that small ingredient swaps can make a big difference in taste and texture.Ingredients
Directions
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Place hard-cooked eggs in a bowl of ice water for 10 minutes to cool, then peel.
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Cut eggs in half lengthwise.
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Remove yolks and place them in a small bowl; set whites aside.
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Mash yolks with a fork until smooth.
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Stir in mustard, yogurt, salt, onion, Worcestershire sauce, parsley, pepper, and lemon juice until well combined.
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Spoon or pipe yolk mixture into egg white halves.
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Sprinkle with paprika if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 247.2kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 5.3g27%
- Cholesterol 561.1mg188%
- Sodium 200.5mg9%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.1g1%
- Sugars 2.6g
- Protein 20.1g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use plain non-fat or low-fat Greek yogurt for a thicker, creamier filling.
You can make the filling up to 2 days in advance; store covered in the refrigerator. Fill the eggs just before serving to prevent the whites from becoming soggy.
If you prefer a smoother texture, blend the yolk mixture with an immersion blender or food processor.
Worcestershire sauce contains anchovies, so this recipe is vegetarian but not vegan. Omit for a fully vegan version if using a vegan egg substitute and vegan Worcestershire sauce.
Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
