Easy No Mayo Deviled Eggs

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No Mayo Deviled Eggs are made with healthy Greek yogurt in place of mayonnaise for a creamy filling that is a delicious twist on traditional deviled eggs.

Deviled eggs on a white plate

Deviled eggs are a favorite on the appetizer table. They are bite-sized, easy to eat and are the perfect addition to a charcuterie board.

These deviled eggs are made with Greek yogurt instead of mayonnaise, are a much healthier option and they taste so good!

They have all of the classic flavors of traditional flavor and more! We love how the yogurt and mustard add a slightly tangy flavor, and I’m sure you will too.

If you like this recipe, you might also like this recipe for deviled egg salad!

Why you will🤍this recipe

  • It’s an easy recipe that is a healthy appetizer or snack that requires only four ingredients!
  • Deviled eggs are so versatile. Change them up by adding different ingredients, see suggestions below.
  • Greek yogurt deviled eggs are an excellent source of protein.
The ingredients, Sea salt, mustard, greek yogurt and eggs on a board.

Here is what you will need

🛒Ingredients

  • Eggs
  • Plain Greek yogurt
  • Dijon mustard
  • Sea salt

🥄Equipment

How to make this no mayo deviled eggs recipe

Eggs in a pan of water

Step 1. Boil the eggs

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.

Step 2. Drain and cool the eggs

Drain the hot water from the eggs, and rinse them in cold water. Once they are cool enough to handle peel them.

cooked and peeled eggs on a cutting board

eggs sliced in half on a cutting board

Step 3. Slice the eggs

Slice each hard boiled egg in half horizontally, and use a teaspoon spoon to scoop out the egg yolks from the egg whites.

Step 4. Blend the egg yolk mixture

Set the egg white halves aside, and place the egg yolks, Greek yogurt and mustard into the bowl of a food processor.

Egg yolks, yogurt and mustard in a food processor

eggs, mustard and yogurt blended in a food processor

Step 5. Blend the ingredients.

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

Step 6. Fill the egg whites

Use a teaspoon, a piping bag or pastry bag to fill the egg whites with the yolk and yogurt filling.

Egg whites filled with yolk mixture on a cuting board

Step 7. Garnish and serve

Garnish the eggs with chopped olives, pickle relish, chopped roasted red pepper, pickles, or peppers, and a little paprika, sea salt and black pepper.

Note: If you don’t have a food processor, a high-speed blender, electric mixer, and even a fork can be used to mash the egg yolks with Greek yogurt.

Ingredient Notes & Substitutions

The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Greek Yogurt – Regular plain yogurt, Icelandic yogurt or sour cream can be substituted with an equal amount of Greek yogurt in this healthy deviled eggs recipe.

Dijon Mustard – Dijon mustard can be substituted with spicy brown mustard or yellow mustard.

an overhead view of deviled eggs on a white platter

Deviled Egg Recipe Variations

Add any of the following to the food processor with the egg yolk and yogurt mixture:

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

Pesto Eggs –  1 1/2 tablespoons of your favorite 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- replace Greek yogurt with Greek yogurt ranch dressing.

Diary Free- replace Greek yogurt with hummus or dairy-free yogurt

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

Serving Suggestions

Serve no-mayo deviled eggs as a bite-sized party appetizer, 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.

Make-ahead instructions

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

You can also make the filling and store the egg whites and filling in separate containers for up to one day. Just before serving, remove the filling and whites from the refrigerator 15 minutes before assembling the eggs.

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

💡Tips

  • Add 1/2 tablespoon of baking soda to the water when boiling the eggs. This will help to easily remove the shells.
  • Refrigerate deviled eggs until just before serving, and don’t let them stay at room temperature for longer than two hours.

How do you thicken watery deviled eggs?

If your deviled eggs are watery, add one of 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.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

You Might Also Like These Appetizer Recipes:

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

Easy No Mayo Deviled Eggs

Creamy deviled eggs are made with Greek Yogurt instead of Mayonnaise
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Appetizer
Cuisine: American
Keyword: no-mayo deviled eggs
Servings: 12
Calories: 34kcal
Author: Anne
Scale this Recipe 12

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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5 Comments

  1. I’ve never actually made deviled eggs with Greek yogurt. A great healthy option! I’m going to try it. Perfect for all the leftover Easter eggs!