Description
A lighter take on classic deviled eggs using Greek yogurt and olive oil for a creamy, protein‑packed snack.
Ingredients
Scale
- 6 large hard-boiled eggs (cooled and peeled)
- ¼ cup plain Greek yogurt (any fat percentage)
- 2 tablespoons olive oil
- ⅛ teaspoon sea salt
- 2 teaspoons smooth Dijon mustard
- 1 teaspoon pickle relish (dill or sweet)
- ¼ teaspoon onion powder
- sweet paprika for garnish
- Bacon bits (optional topping)
- Chopped green onions (optional topping)
- Chopped parsley or dill (optional topping)
Instructions
- Slice the hard-boiled eggs in half lengthwise and arrange the yolks in a bowl.
- Remove the yolks and place them in a mixing bowl; mash lightly with a fork.
- Add the Greek yogurt, olive oil, sea salt, Dijon mustard, and pickle relish to the yolks.
- Stir until the mixture is smooth and well combined.
- Fold in onion powder and adjust seasoning if needed.
- Pipe or spoon the yolk mixture back into the egg white halves.
- Garnish each deviled egg with a pinch of sweet paprika and, if desired, bacon bits, chopped green onions, or fresh parsley/dill.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
For a fully light version, replace all mayonnaise with additional Greek yogurt. This recipe is naturally gluten‑free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 95 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: deviled eggs, healthy snack, high protein, low fat, Greek yogurt, quick appetizer