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Healthy Greek Yogurt Deviled Eggs Recipe Without Mayo To Stay Skinny

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Member since 2017
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Serves 6 | Prep Time 10 Minutes | Cook Time

Why I Love This Recipe

For me there is no better (and tastier) way to enjoy boiled eggs but to make them deviled. They are my all time favorite at the parties, but the fact that they are literally drowning in unhealthy fats doesn’t make me really satisfied. So I came up with an idea – what if we drop the traditional recipe and try to cut down as much bad thing from it as it’s possible? So here is deviled eggs with Greek yogurt recipe

Fat-free Greek yogurt is an excellent substitute for high-fat products such as mayonnaise or sour cream – it’s one. Discarding a couple of egg yolks – that’s two. And voila! – perfect low-calorie protein snack is waiting for you.

And the best part? – None will ever tell the difference. But we love that ‘skinny part’, don’t we?

So before we start, I believe it wouldn’t hurt to share my fool-proof method to cook the perfect boiled eggs. There are tons of different suggestions around the internet, but this is how i cook deviled eggs with Greek yogurt:

Put raw eggs in cold water in a pot and start heating it up on high heat. I realized that it’s better to use store bought eggs for this particular recipe. If you buy the eggs on the farmers market, it might be a good idea to let them stand for a couple of days before boiling them. So, once the water starts boiling, reduce the heat just a little (should still vigorously simmer) and set the timer for 8 minutes. When time is out, pour cold water in the pot to cool the eggs completely (this helps with peeling). Once the eggs have cooled, tap the shells against a hard surface and peel under running water.

Ingredients You'll Need

6 hard boiled eggs, peeled
85 g fat free Greek yogurt
1 tsp Dijon mustard
1 tsp chopped chives + extra for garnish
1/4 teaspoon sea salt
1/8 teaspoon black pepper


Slice hard boiled eggs in half lengthwise.
Scoop out the yolks.
Discard one of the egg yolks. Place the rest of the yolks in a bowl and mash with a fork.
Add Greek yogurt, Dijon mustard, chopped chives, salt and pepper.
Stir until smooth.
Put the mixture into the piping bag, fill the egg whites with yolk mixture. You may use a spoon to divide the yolk mixture evenly between the egg whites, but the Garnish with remaining chives.

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