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Healthy Deviled Eggs

Healthy deviled eggs get their creamy filling from nonfat Greek yogurt, Dijon mustard, and vinegar instead of mayonnaise. The eggs are boiled, chilled in an ice bath, and finished with a light sprinkle of paprika.
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Prep Time 10 minutes
Cook Time 15 minutes
Standing and cooling 17 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • 12 cups water cold
  • 4 cups ice
  • 4 cups water cold
For the filling
  • 0.33 cup Greek yogurt plain nonfat
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 0.25 tsp paprika

Equipment

  • 1 6-quart saucepan

Method
 

Cook the eggs
  1. Arrange the eggs in a single layer in a 6-quart saucepan.
  2. Add 12 cups cold water, or enough to cover them by 1 inch, and bring to a boil over high heat, about 10–15 minutes.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl with 4 cups ice and 4 cups cold water.
  6. Cool for 5 minutes.
Make the filling
  1. Peel the eggs and cut them in half lengthwise.
  2. Place the yolks in a medium bowl.
  3. Mash the yolks with the Greek yogurt, Dijon mustard, vinegar, salt, and pepper until smooth.
Fill and garnish
  1. Spoon the yolk mixture into the egg-white halves.
  2. Sprinkle with paprika.

Notes

For neater filling, mash the yolks until fully smooth before spooning the mixture into the whites. Refrigerate in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, substitute plain dairy-free yogurt for the Greek yogurt.