Healthy Deviled Eggs

I make my healthy deviled eggs every year as an appetizer for Easter and often serve them for picnics and family gatherings, too. However, I put a twist on classic recipes, using Greek yogurt in place of mayo for a boost of protein. I also add a dash of coconut aminos for extra depth and a bit of tang. Savory, bite-sized, and easy to make, these eggs always disappear quickly with my friends and family.

How These Eggs Are Better For You

I start by using high-quality large eggs, which have more omega-3s and higher quality egg yolks. Also, by using Greek yogurt in place of mayonnaise means these healthy deviled eggs are higher in protein and lower in fat, including saturated fat, than other deviled egg recipes. 

Ingredient Spotlights

Here are the main ingredients to gather:

• Hard boiled eggs – Follow my tips to make the perfect hard boiled eggs that peel easily every time
• Greek yogurt – For the creamiest taste and texture, I use plain full-fat Greek yogurt, like FAGE 5% or Siggi’s whole milk skyr. 
• Coconut aminos – Also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but is slightly milder and sweeter. I like coconut aminos as a flavorful addition to recipes because it contains 70 percent less sodium than traditional soy sauce. If you don’t have it, sub Worcestershire sauce, low-sodium soy sauce, or tamari. You don’t need much, as a little goes a long way.  

Find the full ingredient list with exact measurements in the recipe card below.

Kitchen Equipment Needed

You don’t need a lot of things to make this favorite appetizer, but these tools are helpful:

• Sharp knife – to cut the cooked eggs in half. Wipe the knife blade with a washcloth or wet paper towel between each cut
• Food processor – or use a blender to get creamy, smooth filling
• Piping bag – or use a zip-top plastic bag to pipe the filling into the eggs. Or, simply use a spoon for a more rustic look

Egg-cellent Serving Tips

I garnish these healthy deviled eggs with smoked paprika, black pepper, and fresh parsley or chives for a pop of color. For more heat, dust them with a sprinkle of cayenne pepper, chili powder, jalapeño slices, pickle relish, or a dash of hot sauce.

For a weekend brunch, these eggs make a great addition to appetizer platters alongside whipped feta dip with roasted olives, garlic hummus, air fryer artichokes, and skillet bruschetta.

And, of course, they pair well with other healthy Easter recipes, including my asparagus casserole and crustless asparagus quiche.

Storage Instructions 

It’s best to serve the eggs right away, to prevent the cooked egg whites from getting too soft and falling apart. 

To streamline things, there are some steps you can get done ahead of time, including: 

1. Stir together the egg yolk mixture a few hours or a whole day ahead. Store it in an airtight container then give it a good mix before assembling the eggs. 
2. Hard boil the eggs up to a week in advance. Store them with peel still on in the fridge, then peel eggs the day before you make the deviled eggs.

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