Healthy Greek Yogurt Deviled Eggs Without Mayo

4/13/20

No Mayo Deviled Eggs are made with Greek yogurt for a lighter version of this classic appetizer with the same zippy flavor you love. Making deviled eggs without mayonnaise saves a few calories, but still keeps them creamy and delicious. Plus they are an easy low carb and keto snack. And you’ll always find them as one of the best potluck dishes or favorite gluten free picnic foods.

No party is complete without a platter of deviled eggs to go along with all the appetizers. But these seemingly innocent little bites are not always the lightest option when they are made with mayonnaise.

Or maybe, like me, you are just not a mayo lover. Luckily, my favorite mayo substitute works perfectly.

What is a good substitute for mayo in deviled eggs?

Greek yogurt!

It’s creamy and tangy, so you keep the texture and flavor of a classic deviled egg. But you’ll definitely save a few calories and even add some extra protein.

Each half deviled egg has only 40-50 calories depending on whether you use nonfat, lowfat, or whole milk Greek yogurt. And there are basically no net carbs, so these are definitely a keto-friendly snack. Plus they provide a good dose of protein.

Healthy Deviled Eggs Recipe

These healthy deviled eggs only have three main ingredients, plus salt and pepper and optional garnishes.

Ingredients

• Eggs – hard boiled and cooled. Not sure how to make hard boiled eggs? Keep reading for my favorite technique.
• Plain Greek yogurt – I usually use nonfat, but any kind will do, as long as it isn’t sweetened or flavored.
• Yellow mustard 
• Salt and pepper
• Paprika and dill – for garnish, if desired

Directions

1. Start by making hard-boiled eggs and let them cool
2. Slice the eggs in half and place the yolks in a bowl.
3. Now instead of mayonnaise, add Greek yogurt to the yolks along with mustard, salt, and pepper.
4. Mash it all up until smooth, then stuff it into the egg white halves. BRIANNE’S PRO TIP: I like to use a small cookie scoop, but you can pipe it or just use a spoon.
5. Sprinkle with paprika, and garnish as desired.
6. Keep in the fridge until ready to serve. You can also add them to a Lobster Cobb Salad.

Brianne’s Recipe Pro Tips

The best way to make hard boiled eggs

I have literally always been the WORST at making hard boiled eggs. They would be overcooked or undercooked. The shell would stick and I’d make a hot mess when I peeled them. That is until I started making them in my Instant Pot.

I’m telling you, I’d buy one just for hard boiling eggs to make these healthy deviled eggs. But then you have it to make Pineapple Teriyaki Chicken or Low Carb Stuffed Pepper Soup or a million other things. If you haven’t jumped on the bandwagon yet, do it!

1. Put 1 cup of water in the bottom of your Instant Pot and set the steamer rack inside.
2. Place eggs on steamer rack (I usually cook four to eight at a time).
3. Put on the lid, lock it, and make sure the steam vent is closed.
4. Set to manual for 5 minutes.
5. Once it is done, let the pressure release naturally for five minutes, then do a quick release to release the rest of the pressure.
6. Immediately transfer the eggs to a bowl filled with ice water to stop the cooking process.
7. Peel and eat or make healthy deviled eggs!

You can also use a pot on the stove to make perfect hard boiled eggs.

Make them in advance

You have several options to make deviled eggs ahead.

• You can hard boil the eggs, then just prepare the filling right before serving.
• Or you can get them all ready and keep them lightly covered in the refrigerator for a day or two.

More picnic side dishes made with Greek yogurt

• Tropical Pineapple Chicken Salad
• Cheddar Bacon Ranch Potato Salad
• Buffalo Blue Cheese Deviled Eggs
• Chicken Salad with Grapes
• Maple Dijon Apple Slaw
• Cucumber Dill Greek Yogurt Salad

Greek Yogurt Deviled Eggs Recipe Without Mayo

This might not be a classic deviled egg recipe, but it tastes like it. In fact, they might be even better. With the zip of mustard, they even have a little extra tanginess from Greek yogurt. Plus this simple swap cuts the calories, but still keeps them gluten free and low carb. Bring healthy deviled eggs to your next picnic or barbecue.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!

Print Recipe

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Greek Yogurt Deviled Eggs without Mayo

The picnic classic gets lightened up, but it still has the zippy flavor you love. This gluten free, low carb appetizer is always a crowd favorite.

Prep Time10 mins

Course: Appetizer

Cuisine: American

Keyword: deviled eggs, deviled eggs without mayo, greek yogurt deviled eggs

Servings: 12

Calories: 42kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 6 hard boiled eggs, chilled
• 1/4 cup plain Greek yogurt
• 2 teaspoons yellow mustard
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon pepper
• paprika
• dill for garnish, optional

Instructions

• Slice eggs in half lengthwise. Place the yolks in a small bowl and the whites on a platter.
• Add the Greek yogurt, yellow mustard, salt, and pepper to the bowl with the yolks, and mash together with a fork, stirring until smooth. Adjust seasoning to taste.
• Fill the egg white halves with the yolk mixture. Sprinkle with paprika, and garnish with dill, if desired.
  

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1half egg | Calories: 42kcal | Protein: 3g | Fat: 2g | Cholesterol: 93mg | Sodium: 90mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 18mg | Iron: 0.3mg

Enjoy!