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Healthy Deviled Eggs

Healthy deviled eggs with a tangy Greek-yogurt filling, piped into halved whites and topped with dill, paprika, and cracked black pepper. The yolks are boiled, then mashed smooth for a creamy, lighter texture without mayo.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs
  • 0.5 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 0.25 tsp Paprika for garnish for dusting

Equipment

  • 1 Dutch oven

Method
 

Boil and set the eggs
  1. Place the large eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand at a boil-off temperature of 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, until set and cool to the touch. Visual cue: the shells should be cool and easy to handle.
  3. Peel the eggs, then halve them lengthwise. Visual cue: you should see bright yellow yolks centered in each white half.
Make the filling and assemble
  1. Mash the yolks with plain Greek yogurt, Dijon mustard, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth. Visual cue: the mixture should be creamy and uniform with no yolk lumps.
  2. Pipe or spoon the filling into the egg whites. Visual cue: each egg white half should be filled level with the top.
  3. Dust the tops with paprika for garnish and add extra dill if desired. Visual cue: a light red-pink speckling and green flecks on top.
  4. Chill until serving. Visual cue: the filling should feel firm and cold when served.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the Greek yogurt so the texture stays creamy and scoopable. Store deviled eggs covered in the refrigerator for up to 3 days; they freeze poorly due to texture changes, so skip freezing. If you want a dairy-light option, use plain nonfat Greek yogurt or a plain thick dairy-free yogurt alternative in the same amount.