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. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen


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; 3.2 g total fat; 0.9 g saturated fat; 94 mg cholesterol; 78 mg sodium. 37 mg potassium; 0.8 g carbohydrates; 1 g sugar; 3.4 g protein; 136 IU vitamin a iu; 11 mcg folate; 15 mg calcium; 3 mg magnesium;

Reviews (1)

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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