Greek Yogurt Deviled Eggs
The party platter classic with the filling rebuilt on Greek yogurt: creamy, tangy, piped high, and dusted with smoked paprika. Four halves run 165 calories with 15 grams of protein, which makes them the rare holiday appetizer you can eat like a meal.
Method
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Cover the eggs with cold water, bring to a boil, then cover, kill the heat, and stand 11 minutes.
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Move the eggs straight into iced water for 10 minutes, then peel.
💡 Tip: Crack all over and peel under a trickle of water. The shell gives up faster. -
Halve lengthwise and pop the yolks into a bowl.
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Mash the yolks with the yogurt, mayo, Dijon, garlic powder, and salt until completely smooth.
💡 Tip: A fork gets you 90% there; pressing through a sieve gets you silk. -
Pipe or spoon the filling back into the whites, then dust with smoked paprika and scatter the chives.
Notes
Older eggs peel cleaner than fresh ones. A week in the fridge is the sweet spot.
The ice bath is non-negotiable: it stops the cooking and prevents the grey yolk ring.
A small spoonful of light mayo alongside the yogurt keeps the classic richness. All-yogurt works but reads tangier.
Pipe with a cut sandwich bag for the party look, or spoon for the family look.
Nutrition Information
| Calories | 165kcal |
| Total Fat | 10g |
| Total Carbohydrates | 2g |
| Protein | 15g |
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Frequently Asked Questions
How far ahead can I make them for a party?
Boil and fill up to a day ahead, stored covered in the fridge — add the paprika and chives just before serving so they look fresh. Filled halves do not freeze, but they rarely survive long enough for that to matter.
How do these compare to classic deviled eggs?
A traditional half runs about 65 calories, nearly all mayo; these run about 41 with four times the filling protein, because Greek yogurt does the creamy work. Blind-tested on a holiday table, the paprika and Dijon carry it — nobody asks what changed.
Can I flavor them differently?
The base takes variations well: a little sriracha and lime for heat, curry powder and chutney for retro, or everything-bagel seasoning instead of paprika. Keep the add-ins dry-ish so the filling stays pipeable.
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