This basic deviled egg recipe will please purists--no relish here! Our secret to healthy, creamy deviled eggs with fewer calories: swap half the full-fat mayo for nonfat Greek yogurt. Garnish with paprika, plain or smoked, for a pretty presentation.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015




Ingredient Checklist


Instructions Checklist
  • Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

  • Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, shallot, mustard, vinegar, salt and pepper and process until smooth.

  • Spoon about 1 tablespoon of the filling into each egg white half.


Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Nutrition Facts

47 calories; protein 3.4g 7% DV; carbohydrates 0.8g; exchange other carbs; dietary fiberg; sugars 0.6g; fat 3.2g 5% DV; saturated fat 0.9g 5% DV; cholesterol 93.8mg 31% DV; vitamin a iu 135.9IU 3% DV; vitamin cmg; folate 11.5mcg 3% DV; calcium 15.5mg 2% DV; iron 0.3mg 2% DV; magnesium 2.9mg 1% DV; potassium 37.4mg 1% DV; sodium 77.5mg 3% DV; thiaminmg 2% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
Very sour with dijon mustard vinegar AND greek yogurt. It didn't taste anything like traditional deviled eggs. Greek yogurt is NOT a good way to add creaminess while reducing fat. It was overpowering. I added sweet relish but it didn't help. There was nothing I could do to rehabilitate it Did someone really test this first? I'll consider a different recipe - or just make the traditional eggs and eat less. Read More