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Healthy Deviled Eggs

Healthy deviled eggs with creamy Greek-yogurt filling and perfectly set yolks. Boiled, chilled, then piped for a smooth texture topped with dill, paprika, and cracked pepper.
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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: 163
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 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
Garnish
  • 0.25 tsp paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove it from the heat, and let the eggs stand 12 minutes for fully set yolks.
  2. Transfer the eggs to an ice bath and chill for 10 minutes to stop cooking and make peeling easier. Peel the eggs and halve lengthwise, keeping the halves steady on the flat sides for easier filling.
Make the yogurt filling
  1. Mash the yolks with plain Greek yogurt, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth. Continue mashing to remove any lumps so the filling pipes cleanly.
Fill and garnish
  1. Pipe or spoon the yolk mixture into the egg white halves, filling to the top for a neat finish. Chill until serving to keep the filling firm and creamy.
  2. Dust the tops with paprika and extra dill right before serving for bright color. Add cracked pepper if desired for contrast.

Notes

For the easiest peeling, use an ice bath immediately after the 12-minute stand so the shells release cleanly. Store assembled deviled eggs covered in the fridge up to 2 days; freeze is not recommended due to texture changes. For a lighter twist, use nonfat or 2% plain Greek yogurt—your filling will stay creamy with less fat.