These Greek Yogurt Deviled Eggs No Mayo are the perfect healthy swap for standard mayonnaise-filled ones. This foolproof appetizer recipe takes just 20 minutes to make and is the perfect addition to Easter, Thanksgiving, Christmas, any holiday, a potluck, or a cookout. Plus this healthy deviled egg recipe is only 40 calories an egg and is low carb, low cal, gluten-free, vegetarian, and keto friendly!
Also, try my Greek Yogurt Everything Bagel Deviled Eggs.
Greek Yogurt Deviled Eggs No Mayo
Greek Yogurt Deviled Eggs No Mayo are a bit magical. If you are a mayo hater or want to have a healthier deviled egg, this vibrant healthy deviled egg uses greek yogurt instead of mayonnaise but still tastes like the real deal. I mix together all the classic deviled egg flavors like mustard, Worcestershire sauce (coconut amino for vegetarians), and garlic powder to give you all the rich flavors of the classic deviled egg. The big swap is greek yogurt for the mayo, so this baby still tastes like the real deal- creamy texture and all.
This pretty little bite of food seems indulgent, but with my healthy swaps, you can enjoy one for just 40 calories. Plus this recipe is actually good with low fat, low carbs, and high flavor.
This recipe is for a dozen deviled eggs, but you can easily double, triple, or quadruple it for a crowd.
Whether you serve them as an appetizer at your next holiday party, summer cookout, or potluck, or just as a healthy snack, this versatile recipe is one you will come to again again again!
What can you substitute mayonnaise for in deviled eggs?
Don't like mayo but still want to enjoy some deviled eggs? Try my swap of greek yogurt for the mayonnaise. It's the perfect simple recipe swap. My version of healthy deviled eggs uses greek yogurt because it's healthier, lighter in calories, has a lovely flavor (anyone else just not a huge mayo fan?), and has probiotics and protein. Other options for swaps (although not as healthy) are sour cream, miracle whip, or creme fraiche. You basically just need something with a creamy white texture to mix with the egg yokes to fluff them up.
Greek yogurt is the perfect swap though because it's less than 40 calories for ¼ cup in this recipe. Mayonaise has nearly 400 calories per ¼ cup. Even light sour cream is 80 calories per ¼ cup.
What's the difference between angel eggs and deviled eggs?
The only difference is the name! They actually follow the same recipe, but just have a different name. Both angel eggs and deviled eggs feature boiled eggs with the egg yokes turned into a creamy mixture and piped back into the egg joke hole.
Healthy Greek Yogurt Deviled Eggs - no mayo! Click To Tweet
Why You'll Love this Greek Yogurt Deviled Eggs No Mayo...
- These Greek Yogurt Deviled Eggs No Mayo have all the taste of the mayo-filled ones, without the fat.
- The flavor is creamy, zesty, and so delicious! You'll never realize this is a healthy version.
- They are only 40 calories with 3 grams of fat.
- You can customize this recipe with your favorite toppings.
- Eggs are super healthy! This might seem like an indulgence, but eggs are a perfect protein source and nutrient dense with selenium, phosphorus, choline, vitamin B12, and antioxidants. They also help your good cholesterol. Since my version of this recipe has healthy greek yogurt instead of mayo, these deviled eggs are completely healthy!
- They are super appetizers and fun to serve at the holidays (Easter, Thanksgiving, Christmas) or a potluck or cookout! Deviled eggs are truly seasonless!
- Who doesn't love a good deviled egg?
Here's an overview of what you'll need to make this Greek Yogurt Deviled Eggs No Mayo, but keep scrolling for the full recipe amounts.
- Eggs: You'll need 6 hard-boiled eggs for this recipe that are cooked and peeled. See below for my tips on cooking hard-boiled eggs and peeling them.
- Plain Greek Yogurt: I love using plain greek yogurt as a substitute for mayo in this Deviled Eggs no mayo recipe. It's tangy and creamy but has a fraction of the calories. The other flavors in the deviled eggs are strong, so you don't really taste a difference. You can use low-fat or full-fat depending on your dietary preferences but I did use low-fat to calculate my nutrition facts for the recipe.
- Mustard: Use your favorite mustard to bring that familiar tang to the healthy deviled egg. I like to use grainy mustard or dijon mustard, but you can use your favorite or whatever you have on hand.
- Garlic Powder: You'll need a touch of garlic flavor in the eggs and garlic powder brings out the flavor of the eggs.
- Smoked Paprika: Paprika is the spice you traditionally see on deviled eggs. This is a garnish on top. Use paprika or smoked paprika, depending on what you have.
- Chives: I love a fresh herb garnish on deviled eggs and sliced chives or green onions are perfect.
- Salt: To taste.
This is an overview of the instructions to make this Greek Yogurt Deviled Eggs No Mayo, but the full detailed printable recipe is below in the recipe card.
- Cut the deviled eggs in half and carefully remove the yellow yolk.
- Put the yolks in a bowl and mash them with a fork or potato masher.
- Add in the greek yogurt, Worcestershire sauce, and garlic powder. Mix until smooth. You can also do this mixing in your food processor, which might be handy if you are making a bigger batch.
- Carefully spoon the egg yolks mixture into a piping bag with a large tip. If you don't have a piping bag, get one here! They are super easy to use.
- Using the piping bag, refill the center of the egg white with the yoke mixture. Or if you don't have a piping bag use a ziplock bag with the corner cut off or a small spoon.
- Sprinkle smoked paprika and chives on the top.
How to Boil Eggs:
Making hard-boiled eggs seems easy, but can be a bit tricky. Here are two easy ways to make them.
- Stovetop: Place the eggs in a pot and cover them with water. Bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Instant Pot: For large eggs, cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Also, let them sit for 3-4 minutes before removing and peeling.
Tips for Perfect Hard-Boiled Eggs:
- Use eggs that are at least a week old. Super fresh eggs don't peel as well.
- If you need to store the eggs, peel them before transferring them to the fridge.
- However, you still need to cool the eggs completely before peeling them.
I love this Greek Yogurt Deviled Eggs No Mayo as written, but here are some fun variations.
- Make it with Relish: For a southern twist, add some sweet pickle relish to your yoke mixture.
- Make it Avocado: For a green twist, add some mashed avocado to the yokes.
- Don't have Worchestire: Substitute apple cider vinegar, white vinegar, soy sauce, or even lemon juice.
- Add Toppings: Other fun toppings for the healthy deviled eggs are crumbled bacon, diced bell pepper, other fresh herbs (parsley, basil, or thyme), jalapeno, smoked salmon, or even hot sauce.
- Make it Everything Bagel: Follow my recipe for Healthy Everything Bagel Deviled Eggs for another fun variation.
Cooked eggs have short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. Store any leftover deviled eggs in the fridge in a sealed airtight container for up to two days. They are best eaten fresh though. You can't freeze deviled eggs.
How do I make deviled eggs ahead of time?
Deviled eggs really need to be enjoyed the same day you make them, but there is a trick to preparing them ahead of time. All you do is boil your eggs and slice them in half. Store the egg whites carefully. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two day (no more) before your party.
Why are deviled eggs only good for 2 days?
Deviled eggs are only good for 2 days because once you remove the hard eggshell, eggs are more prone to having bacteria that can make you sick.
Greek Yogurt Deviled Eggs No Mayo are a Picnic, Holiday, and Potluck Favorite!
I love how versatile this recipe for Greek Yogurt Deviled Eggs No Mayo is! This dish is truly seasonless and is the perfect appetizer for everything from holidays like Easter, Thanksgiving, or Christmas to summer picnics or potluck. They even make a fabulous healthy snack. All I know if anytime you make these babies, they disappear and everyone asks for the recipe especially when I give them the health stats.
I hope you will give these a try and let me know what you think!
Healthy Greek Yogurt Deviled Eggs - no mayo! Click To Tweet
More Healthy Deviled Eggs Recipes to Try:
- Everything Bagel Deviled Eggs
- Easter Bunny Deviled Eggs (publishing soon)
- Shrimp Deviled Eggs (publishing soon)
Greek Yogurt Deviled Eggs No Mayo
- Cut the hard-boiled eggs in half and remove the yolks.
- Put the yolks in a bowl and smash them with a fork.
- Next add the greek yogurt, mustard, worcestershire sauce and garlic powder. Mix until smooth. Alternatively you can mix the filling in a food processor.
- Carefully spoon the yolk mixture into a piping bag.
- Using the piping bag, refill the center of the egg white with the yoke mixture. Or you can use a small spoon.
- Sprinkle smoked paprika and sliced chives on top.
- Serve immediately.
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