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Healthy Deviled Eggs

Healthy deviled eggs with creamy Greek-yogurt filling and a smooth yolk mash. Hard-boiled eggs are halved, piped with the dill-Dijon mixture, then dusted with paprika and chilled for clean, tangy flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs Use eggs straight from the fridge for easiest peeling.
  • 0.5 cup plain Greek yogurt Plain, unsweetened Greek yogurt keeps the filling tangy and creamy.
  • 1 tbsp Dijon mustard Adds bite and classic deviled flavor.
  • 1 tsp lemon juice Brightens the yolk mixture.
  • 1 tbsp fresh dill, chopped Fresh dill for the best aroma; add extra for garnish if desired.
  • 0.25 tsp garlic powder Gentle garlic flavor without harshness.
  • 0.25 tsp salt Season the yolk filling thoroughly.
  • 0.125 tsp black pepper Freshly cracked if possible.
  • 1 paprika for garnish Dust lightly over the piped filling just before serving.

Equipment

  • 1 sheet pan

Method
 

Boil, set, and peel
  1. Place large eggs in a pot, cover with cold water, and bring to a boil over high heat; once boiling, cover the pot and remove it from the heat.
  2. Let the covered eggs stand for 12 minutes, then chill them in an ice bath for 10 minutes so the yolks fully set and the whites stay firm.
  3. Peel the eggs and halve lengthwise; keep the halves intact so the filling holds its shape.
Make the yolk filling
  1. In a bowl, mash the yolks with plain Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill, garlic powder, salt, and black pepper until smooth and creamy.
Fill and chill
  1. Pipe the filling into the egg whites for clean, even portions.
  2. Dust the tops with paprika and extra dill, then chill until serving.

Notes

For the cleanest filling, pipe immediately after mixing so it stays smooth; if it thickens, stir briskly to loosen. Store deviled eggs covered in the refrigerator for up to 3 days. Freezing is not recommended because the texture of the yolks and whites can turn grainy. Dietary swap: use dairy-free Greek yogurt (unsweetened) for a lactose-free version while keeping the same method.