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 – an unplanned creation.
When you live in the country, 20 minutes from the nearest grocery store, there is a lot of improvising of recipes that takes place. You country folks, know what I’m talking about! Growing up, I lived just two blocks from my local small town grocery store so having to make a grocery run didn’t require a lot of extra time. I didn’t realize how much of a luxury that was until I moved to the country.
One time, I was chatting with someone over the phone that lived in a big city and who wasn’t really familiar with life outside of the city. Anyways, she recommended a certain brand of yogurt so I asked her where I could purchase it and she said, “Whole Foods”. So I informed her that the nearest Whole Foods was a little over 2 hours from where I live and boy was she in disbelief! She didn’t understand how I could live that far away from ‘civilization’ ;). haha! While where I live does have its cons and you really have to plan ahead when your make a trip into “town”, I must say that the pros most definitely outweigh the cons in my opinion. Peace and quiet, no traffic, gravel roads, open space for my 4-legged children to roam, beautiful sunrises and sunsets are all totally my jam and I love it!
The reason I share this story is because a few weeks ago I decided to make deviled eggs for a fun project that Jess and I are working on with McCormick’s Spices. I wanted to feature their smokey paprika and I also do really love deviled eggs. After the eggs were boiled and peeled and the yolks were in the food processor ready to be whipped, I went to grab the mayo…and you guessed it, no mayo! However, I did happen to have a container of Kalona Super Natural Greek Yogurt so I went with it.
As a result, Greek Yogurt Deviled Eggs were born! So creamy, so simple, a little tangy and oh so tasty!
Tangy Greek yogurt takes the place of mayo in these delicious 5-ingredient deviled eggs! Click To Tweet
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!
Because we like to keep things simple around here in The Real Food RD land, this recipe is made with just 5 simple ingredients. 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!
- 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
- Slice hard boiled eggs in half. Remove the yolks and place them (the yolks) in a food processor.
- 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.
- Transfer yolk filling into a piping bag (may also spoon into egg whites).
- Fill each egg white half with the yolk filling.
- Dust eggs with smokey paprika and top with parsley.
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- 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
I’m curious, how long does it take you to get to the nearest grocery store? Where my country folks?! 😉
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