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Greek Yogurt Deviled Eggs

Greek Yogurt Deviled Eggs

Lighter deviled eggs with a creamy Greek yogurt filling, Dijon mustard, and smoked paprika.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 75 kcal

Equipment

  • Mixing bowl

Ingredients
  

Main Ingredients

  • 6 large eggs
  • ¼ cup plain Greek yogurt or mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 pinch salt
  • ⅛ tsp black pepper
  • ½ tsp smoked paprika for sprinkling

Instructions
 

Cooking

  • Boil. Cover the eggs with cold water and bring to a boil over medium high heat.
  • Rest. Cover, remove from the heat, and let sit about 12 minutes, then cool in ice water 5 to 10 minutes.
  • Halve. Peel, slice lengthwise, and scoop the yolks into a bowl.
  • Mix. Mash the yolks with the yogurt, Dijon, vinegar, salt, and pepper until smooth.
  • Fill. Pipe or spoon the filling into the whites and sprinkle with smoked paprika.

Notes

Substitutions: Use mayonnaise or sour cream in place of the yogurt.
Tips: Spoon off any whey from the yogurt first. Each serving is 2 halves.
Storage: Refrigerate in an airtight container up to 3 days. Do not freeze.
Keyword Appetizer, Deviled Eggs, Eggs, greek yogurt deviled eggs