no mayo deviled eggs recipe

Written ByJenny Smyth Posted on
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The Best no mayo deviled eggs recipe

I’ve been making deviled eggs for years, but I used to rely on mayonnaise to give them that creamy texture. However, I’ve recently discovered a game-changing recipe that uses Greek yogurt instead, and it’s a total game-changer.

The first time I made this no mayo deviled eggs recipe, I was skeptical – would it be too runny? Too bland?

But the moment I took a bite, I knew I was hooked. The tanginess of the yogurt perfectly balanced the richness of the eggs, and the texture was spot on.

My family loved it just as much as I did, and we’ve been making it for every occasion since then. Whether it’s a holiday gathering, a potluck at work, or just a quick snack after school, this recipe is always a hit.

And let’s not forget about the health benefits – using Greek yogurt instead of mayonnaise reduces the calorie count significantly and makes this dish a guilt-free option. My kids love helping me make these deviled eggs, and they’re so easy to customize with different seasonings and toppings.

We’ve even added some diced ham or bacon to give it an extra boost of flavor. This recipe has become a staple in our household, and I’m excited to share it with you today.

No Mayo Deviled Eggs

4.7 from 914 votes

A healthier twist on classic deviled eggs, using Greek yogurt instead of mayonnaise for a creamy, tangy filling. Perfect for picnics, potlucks, or a protein-packed snack.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 175 kcal

🥘Ingredients

Eggs

6 large eggs

Filling

1/4 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (plus extra for garnish)
1 tbsp finely chopped fresh chives (plus extra for garnish)

👨‍🍳Directions

1Place the eggs in a saucepan and cover with cold water by about an inch.
2Bring the water to a full boil over medium-high heat.
3Once boiling, reduce the heat to low, cover the saucepan, and let the eggs cook for 10 minutes.
4This will ensure the eggs are fully cooked and the yolks are set.
5After 10 minutes, carefully drain the hot water and run cold water over the eggs to cool them down.
6Let them sit in the cold water for a few minutes until they are cool enough to handle.
7This will make peeling the eggs easier and prevent them from overcooking.
8Peel the eggs carefully, ensuring the whites remain intact.
9Cut the eggs in half lengthwise using a sharp knife.
10Gently remove the yolks and place them in a bowl.
11The yolks should be firm and fully cooked, with no signs of runniness.
12Set the egg white halves aside.
13Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika to the bowl with the egg yolks.
14Mix everything together until the ingredients are well combined and the mixture is smooth and creamy.
15The filling should be thick but spreadable, with no lumps.
16Spoon or pipe the filling into the egg white halves, dividing it evenly among them.
17The filling should be mounded slightly and evenly distributed.
18Sprinkle with extra paprika and chopped chives for garnish, adding a pop of color and extra flavor.
19Cover the deviled eggs with plastic wrap and refrigerate for at least 30 minutes before serving.
20This will allow the flavors to meld together and the filling to firm up slightly.
21Serve chilled, and enjoy your healthier, no-mayo deviled eggs.

🔧Equipment

Saucepan
Bowl
Fork
Knife
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 175 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 375mg🧂Sodium: 220mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 14g

📝Notes

Tips: For a smoky flavor, add 1/2 tsp of smoked paprika to the filling. You can also experiment with different herbs and spices to customize the flavor to your liking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How No Mayo Deviled Eggs Works

This no mayo deviled eggs recipe has become a staple in our household, and we love serving it at gatherings or as a quick snack at home. One of my favorite things about this recipe is that you can customize it to fit any occasion – whether you’re serving it at a holiday party or just need something easy for school lunches.

We also love storing leftovers in an airtight container for up to three days – just give them a quick stir before reheating. For an added touch, try garnishing with chopped fresh herbs like parsley or chives before serving.

❓ Frequently Asked Questions About No Mayo Deviled Eggs

Q1: What is the difference between using mayonnaise and Greek yogurt in deviled eggs?

Using Greek yogurt instead of mayonnaise gives deviled eggs a lighter and healthier twist without sacrificing any flavor or texture.

Q2: Can I use low-fat or non-fat yogurt in this recipe?

While you can use low-fat or non-fat yogurt in this recipe, keep in mind that it might affect the overall taste and consistency of the deviled eggs.

Q3: Do I need to adjust the amount of seasoning if I’m using Greek yogurt?

You might need to adjust the amount of salt or pepper depending on how strong your seasoning is.

Q4: Can I make these deviled eggs ahead of time?

Yes, you can make these deviled eggs ahead of time by preparing the egg mixture up to 24 hours in advance.

Q5: Are deviled eggs suitable for kids?

This recipe is perfect for kids as it’s relatively easy to make and fun to customize with different toppings.

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