Deviled Healthier Eggs

These protein-packed Healthier Deviled Eggs are a classic recipe that are much lighter in calories thanks to using Greek yogurt! Reliable for parties, Sunday brunch or even a satisfying afternoon snack!

Straightforward and flavorful classic deviled eggs made healthier with protein-packed Greek yogurt that are easily thrown together with just a few simple ingredients. Greek yogurt makes such a great substitute for mayonnaise in these deviled eggs as they both have a similar silky texture, yet Greek yogurt is only a fraction of the calories found in mayo. When mixed together with other in

A cook keep how quick and straightforward deviled eggs are to make, it just depends what method you choose to hard boil them. A cook have a super simple method of hard boiling eggs right in the Instant Pot that you can check out here which makes them super straightforward to peel. A cook personally find the Instant Pot to be the easiest method to make the reliable hard boiled egg, but here are the instructions on h

What goes in

• 6 large eggs
• 3 tablespoons plain Greek yogurt (or mayo)
• 1 teaspoon dijon mustard (or 1/2 teaspoon dried mustard)
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon pickle relish
• Salt and pepper, to taste
• Smoked paprika for garnish, optional
• Fresh chopped chives for garnish, optional

How it comes together

1. Place the eggs in a large saucepan (or use the Instant Pot method of hard boiling eggs) and cover them with about an inch of water (about 2 cups). Bring the water to a boil and continue to boil for about 30 seconds. Shut the heat off, cover the eggs and let them sit for about 12 minutes.
2. While the eggs are sitting, create an ice bath by filling a large bowl with water and ice. Using a slotted spoon, transfer the eggs to the ice bath to stop the cooking process and let them cool completely, about 10 minutes. This step is important so do not skip!
3. Gently tap the eggs all over to crack and remove the shells. Slice the eggs in half lengthwise and remove the yolks, placing them in a small bowl.
4. Next add Greek yogurt, dijon mustard, Worcestershire sauce, relish, salt and pepper and mix really well until all combined. Taste the filling and season with additional salt and pepper, as needed.
5. Transfer the yolk filling to a pastry bag with a fitted tip (or use a small plastic baggy with the corner snipped) and pipe the filling onto the center of each egg white half. You could also just spoon the filling onto each egg, as well.
6. Garnish each egg with a sprinkle of smoked paprika and some fresh chives, serve and enjoy!