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Healthy Deviled Eggs

Healthy deviled eggs with Greek yogurt make a creamy, tangy filling—hard-boiled eggs are halved and piped for a clean bite. Topped with fresh dill and paprika, they’re bright, rich, and easy to prep ahead.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

Healthy Deviled Eggs
  • 12 large eggs
  • 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
  • 0.25 tsp paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and peel the eggs
  1. Place the large eggs in a pot and cover with cold water; bring to a boil over high heat. As soon as the water boils, cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve the eggs lengthwise, then set the egg whites on a platter.
Make the Greek yogurt filling
  1. In a mixing bowl, mash the egg yolks with plain Greek yogurt, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth. Keep mashing until the filling looks creamy and pipeable.
Fill, garnish, and chill
  1. Pipe the filling into the egg whites, filling each half neatly. Aim for an even, slightly domed top so the garnish sticks.
  2. Dust the deviled eggs with paprika and extra dill. Chill until serving so the filling firms up.

Notes

For the creamiest texture, mash until the filling is completely smooth before piping. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the egg texture can turn watery. If you want a lighter option, swap plain Greek yogurt for nonfat Greek yogurt to reduce calories while keeping the same tangy flavor.