How to Make Deviled Eggs Without Mayo

No-Mayo Deviled Eggs are deviled eggs with a healthy modern twist. They are made with healthy plain Greek yogurt in place of mayonnaise and a touch of mustard for a zesty, creamy filling that is even more delicious than traditional deviled eggs.

Deviled eggs on a white plate garnished with olives and roasted peppers

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Deviled eggs are my go-to appetizer at holiday dinners and family get-togethers, especially during spring and summer. This version skips the mayo but still tastes amazing, making it a perfect low-calorie, protein-packed bite.

One of the main reasons, I like to make these is that they’re super easy to make: just hard-boil some eggs, remove the shells, cut them in half, and fill them with a creamy, flavorful mix.

The whole family loves them because they’re so versatile—I can tweak the fillings to mix match fillings, whether it’s classic or a new creation. Check out the recipe variations below for some ideas.

Why you will love this recipe

  • This easy recipe makes a healthy appetizer or snack with just four ingredients.
  • Deviled eggs are so versatile. In addition to the classic ingredients, you can change them up by adding different filling ingredients, see suggestions below.
  • It’s a healthier deviled egg recipe, Greek yogurt is an excellent source of protein, low carb and lower in calories.

The ingredients, Sea salt, mustard, greek yogurt and eggs on a board.

Here is what you will need

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

  • Eggs
  • Greek Yogurt
  • Dijon Mustard
  • Sea Salt

🥄Equipment

6 brown eggs in a pan of water ready for boiling

STEP 1: Place the eggs into a saucepan and cover them with water. Bring the eggs to a rolling boil. Turn the heat off, cover the pan and let the eggs sit in the hot water for 15 minutes.Drain the hot water from the eggs, and rinse them in cold water.

a picture of sliced hard boiled eggs on a cutting board

STEP 2: Once they are cool enough to handle peel the eggs (see tips below for peeling). Once they are peeled use a sharp knife to slice them in half lengthwise.

a picture of egg yolks and yogurt in a food processor ready to be blended

STEP 3: Use a small spoon to scoop out the cooked yolks from the egg whites. Set the egg white halves aside, and place the egg yolks, Greek yogurt and mustard into the bowl of a food processor.

a picture of hard boiled eggs mixed in a food processor

STEP 4: Blend the egg yolk mixture into a creamy texture. Season to taste with sea salt.

This image is to show step six of recipe. Spoon is filling the egg whites. Three egg whites are filled and two are remaining to fill.

STEP 5: Use a teaspoon, a piping bag, or pastry bag to fill the egg whites with the deviled egg filling.

This photo shows the last process step of the recipe 6 filled deviled eggs are on a cutting board

STEP 6: Once the egg whites are filled, serve or garnish the eggs with chopped olives, pickle relish, chopped roasted red pepper, pickles, or peppers, and a little paprika, sea salt and black pepper.

No mayo deviled egg filling variations

Besides Greek yogurt, there are many other fillings you can use for deviled eggs that don’t involve mayonnaise. Here are some suggestions:

Guacamole or mashed avocado- Mix a quarter cup of mashed avocado or guacamole in place of Greek yogurt for a creamy texture and rich flavor.

Sour Cream – Sour cream is tangy and is similar to Greek yogurt.

Hummus – Replace the yogurt with hummus for a savory kick.

Cream cheese- Replace yogurt with a approximately 2 teaspoons of whipped cream cheese per egg.

Cottage Chese – When blended smooth, cottage cheese offers a nice option to no may devlied eggs.

Creme Fraiche – Is thick and creamy similar to Greek yogurt, but is less tangy and make a delicious filling for deviled eggs.

This recipe is made with simple ingredients and can easily be adapted for more flavor. Try adding any of the following to the food processor with the egg yolk and yogurt mixture or any of the filling suggestions above.

Hot and spicy – 1 tablespoon of sriracha sauce and a sprinkle of paprika.

Hot and smokey – 1 tablespoon of your favorite hot sauce and sprinkle with smoked paprika.

Southern style – 1 tablespoon of sweet pickle relish and a splash of pickle juice.

Fresh herbs – For extra flavor add chopped fresh herbs to taste such as dill, tarragon, or parsley.

Pesto eggs –  1 1/2 tablespoons of your favorite pesto such as basil or arugula pesto.

Mexican style – 1 tablespoon salsa and chopped jalapeno, a pinch of garlic powder for spicy Mexican style.

Smokey eggs –  1/2 teaspoon smoked paprika and bacon crumbles.

Savory and hot – 1 teaspoon (more or less to taste) of horseradish.

Ranch deviled eggs– Add a teaspoon of ranch seasoning to the yolk mixture or use Greek yogurt ranch dressing.

Mayo version – If mayonnaise is your favorite way to enjoy deviled eggs, use mayo or use half mayonnaise and half yogurt.

What to serve with deviled eggs

Serve no-mayo deviled eggs as a bite-sized party appetizer, on a charcuterie board snack, light lunch or breakfast. They are a great source of protein for lunch try them with a kale salad, brussels sprout salad or a veggie sandwich.

How to store leftover deviled eggs

Deviled eggs taste best fresh, but they will keep for up to two days in the refrigerator in an airtight container.

How to make deviled eggs ahead of time

Boil eggs and store them in the refrigerator for up to three days. Just before serving, peel the eggs, slice them and make the filling.

Alternatively, you can go a step further and peel the eggs and make the filling. Store them separately in the refrigerator for one to two days. Just before serving stuff the egg whites with the egg yolk filling.

a close up view deviled eggs on a plate garnished with paprika, olives and peppers

Tips for making the best hard-boiled eggs

  • Don’t overcook the eggs, once the water boils, cover the pan and turn the heat off. After 15 minutes, the eggs will be cooked through.
  • Add 1/2 teaspoon of baking soda to the water to raise the egg whites’ PH level, which will help prevent them from sticking to the shell.
  • For best results, place the eggs under cold running water or an ice bath to cool them off completely which will make them easier to peel.
  • Tap the egg on the bottom and then gently roll it on a countertop or tabletop with your palm; start peeling at the large end.
  • If you are making deviled eggs for a crowd, make a few extra just in case the egg whites break apart or you need to adjust the texture of the filling.
How do you thicken watery deviled eggs?

If your deviled eggs are watery, add one or two more mashed egg yolks.

How do you thin out thick deviled eggs?

If the deviled egg filling is too thick, gradually add olive oil or a little bit more of Greek yogurt or a splash of apple cider vinegar.

I don’t have a food processor, can I still make deviled eggs?

Yes, you can use a blender, or electric mixer or you can mash the egg yolks with a fork.

What is the best size eggs to use for deviled eggs?

You can use any size eggs to make deviled eggs, but large eggs are the best. Small eggs might not hold together as well as large or jumbo eggs will.

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no mayo deviled eggs on white platter

Easy No Mayo Deviled Eggs

Creamy delicoius deviled eggs made with Greek yogurt
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Click on serving size to scale this recipe

Course: Appetizer
Cuisine: American
Keyword: mayo free deviled eggs
Servings: 12 deviled eggs
Calories: 34kcal
Author: Anne
Scale this Recipe 12 deviled eggs

Ingredients

Instructions

  • place the 6 eggs into a pan and cover them with water, and bring them to a boil.
  • once the water boils, turn the heat off and let the eggs sit in the hot water for about 15 minutes.
  • rinse the eggs under cold water to cool them off.
  • once the eggs are cool enough to handle peel them and slice in half horizontally.
  • scoop out the yolks and set the whites aside.
  • place the yolks into a food processor, add a 1/4 cup Greek yogurt, 2 teaspoons mustard; blend until the mixture is creamy.  
  • Using a teaspoon, scoop out the yolk mixture and drop it into each egg white. Or you can place the yolk mixture into a pastry bag, zip lock bag and cut off one corner.  Squeeze the mixture into each egg white – garnish as desired.

Notes

 Store leftover deviled eggs in the refrigerator for up to two days.
See the article above for recipe variations, tips and more.

Nutrition

Serving: 1egg | Calories: 34kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 57mg | Potassium: 36mg | Sugar: 0.2g | Vitamin A: 119IU | Calcium: 17mg | Iron: 0.4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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3 Comments

  1. 5 stars
    Thank you! I’ve been looking for a healthy easy deviled eggs recipe. These eggs are easy and delicious!