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Lighter Deviled Eggs – Four Ways

  • Author: Marie Bostwick
  • Yield: 6 eggs 1x



3 hard boiled eggs

3 T plain, non-fat Greek Yogurt

2 T light mayonnaise

salt and pepper to taste

Basic Recipe:

  1. Scoop egg yolk from center of each boiled egg half and place in a small bowl. Set egg whites aside on a plate.
  2. Add yogurt, mayonnaise, and salt to the bowl. Using the back of a fork, mash egg yolk and other ingredients (including ingredients from the various versions if using) together until smooth.
  3. Stuff egg whites with the mashed egg yolk mixture and serve.

Traditional Deviled Eggs

  • To the basic recipe, add
    • 1 tsp Dijon mustard
    • 2 tsp sweet or dill pickle relish

Smoky and Spicy Deviled Eggs

  • To the basic recipe, add
    • 12 tsp hot sauce, such as Cholula brand
    • ½ tsp smoked paprika

Dilly Deviled Eggs

  • To the basic recipe, add
    • 2 tsp capers, roughly chopped
    • 1 tsp Dijon mustard
    • 1 tsp fresh chopped dill, plus more to sprinkle on top

Curried Deviled Eggs

  • To the basic recipe, add
    • 2 tsp prepared chutney
    • ½ tsp mild curry powder