Greek Yogurt Deviled Eggs

Tangy and thick Greek yogurt takes the place of mayo in our Greek Yogurt Deviled Eggs. Made with just 5 simple ingredients!

Greek Yogurt Deviled Eggs, the perfect high-protein snack.

Deviled eggs are a great source of protein and so is Greek yogurt. I’ve loving this Greek Yogurt Deviled Eggs as healthy and satisfying afternoon snack or as part of my lunch for an extra boost of protein.

Made with just 5-ingredients and oh so delicious!

You’re going to love the pleasant mustard flavor in these deviled eggs as well as the burst of flavor from the touch of coconut aminos (or worcestershire) and the perfect dusting of smokey paprika. And you just can’t beat the creaminess that comes with blending the yolks and Greek yogurt!

If you don’t have Greek yogurt on hand, no problem! Feel free to improvise and use mayo. We like mayo, too!

The perfect boiled egg.

When making Greek Yogurt Deviled Eggs you want to make sure the boiled eggs are done to perfection, the yolks are nice and yellow with no discoloration and they peel easily. I follow this hard boiled egg recipe to a ‘T’ and it has never disappointed me. It’s specifically written for farm fresh eggs but it is also great for store purchased eggs. Seriously, this will be your new no-fail hard boiled egg recipe!

It’s time to give these Greek Yogurt Deviled Eggs a try!

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Recipe

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Greek Yogurt Deviled Eggs

Prep: 15 minsTotal: 15 mins

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Servings: 8 servings 1x

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Ingredients

• 8 hard boiled eggs, peeled (follow this recipe for the perfect boiled egg)
• 1/2 cup plain organic Greek yogurt – we recommend Kalona Super Natural (may sub mayo)
• 2 tsp. yellow mustard
• 1 tsp. coconut aminos (or worcestershire)
• 1/4 tsp. garlic powder or minced garlic
• Sea salt and pepper, taste
• Optional: smokey paprika and chopped fresh parsley

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Instructions

1. Slice hard boiled eggs in half. Remove the yolks and place them (the yolks) in a food processor.
2. To the food processor add the yogurt, mustard, coconut aminos, garlic powder and a little salt and pepper. Process until smooth. May also use a blender.
3. Transfer yolk filling into a piping bag (may also spoon into egg whites).
4. Fill each egg white half with the yolk filling.
5. Dust eggs with smokey paprika and top with parsley.

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Nutrition Information

• Serving Size: 1/8 of recipe (will vary depending on yogurt used)
• Calories: 87
• Fat: 5 g
• Sodium: 90 mg
• Carbohydrate: 3 g
• (Fiber: 0 g
• Sugar: 1 g)
• Protein: 8 g

Dietary

Gluten-freeGrain-FreeVegetarian

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

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