Include in Print View:

Yogurt Deviled Eggs

Yogurt Devlled Eggs recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 247.2
Dietary: Gluten-free, Vegetarian
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
  • 6 ea Hard-cooked eggs
  • 3/4 teaspoon Prepared mustard
  • 1/4 cup Plain yogurt
  • 1/4 teaspoon Salt
  • 1 teaspoon Dried minced onion
  • 1/4 teaspoon Worcestershire Sauce
  • 1 teaspoon Dried parsley flakes
  • 1/8 teaspoon Pepper
  • 1 teaspoon Lemon juice
  • 1 pinch Paprika, optional
Directions
  1. 1
    Place hard-cooked eggs in a bowl of ice water for 10 minutes to cool, then peel.
  2. 2
    Cut eggs in half lengthwise.
  3. 3
    Remove yolks and place them in a small bowl; set whites aside.
  4. 4
    Mash yolks with a fork until smooth.
  5. 5
    Stir in mustard, yogurt, salt, onion, Worcestershire sauce, parsley, pepper, and lemon juice until well combined.
  6. 6
    Spoon or pipe yolk mixture into egg white halves.
  7. 7
    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.

Keywords: deviled eggs, yogurt, appetizer, eggs, mustard, potluck, snack, party food, creamy, protein, vegetarian, easy, classic, healthy twist, greek yogurt, brunch, finger food, mustard sauce, paprika, onion
Read it online: https://www.chefs-mate.com/recipe/yogurt-devlled-eggs/