These Healthy Deviled Eggs are made with Greek yogurt instead of mayo. They are well-seasoned, creamy and deliciously tangy. Perfect for parties or snacking!

Got extra hard boiled eggs from making healthy egg recipes? Make avocado egg salad, healthy egg salad, or tuna egg salad!

A plate of healthy deviled eggs with a blue linen.

Deviled eggs have always been a classic social gathering appetizer for barbecues and potlucks. So naturally, I’m sharing a healthier version because Greek yogurt trumps mayo in this case!

It’s still as savory and creamy with a zesty tang that everyone loves. There is no skimping on anything we love about traditional deviled eggs!

Mayo-free deviled eggs are also super easy and cheap to make. Even the fancy piping is crazy easy!

I always thought this appetizer is so fancy, it’s not! Most of the effort goes into making sure you peel the shell without taking the whites off with it.

Add healthy deviled eggs to your next healthy appetizer spread and watch them disappear!

Close up of healthier deviled eggs garnished with paprika on a white plate.

Ingredients for Healthy Deviled Eggs

Deviled eggs are by no means unhealthy either way, but I like to do what I can to up the benefits! All you need is 2 simple ingredients, eggs and yogurt, and the rest are spices.

  • Eggs: This recipe uses 6 large eggs. We will boil them, cut in halves and use the yolks for the filling.
  • Greek yogurt: This is one of those healthier tweaks! Go ahead and revert to classic mayonnaise if preferred.
  • Dijon mustard: Yellow mustard works too. Dijon is a bit tangier and cuts back on the “eggy” taste.
  • Apple cider vinegar: Organic ACV with the “mother” has a ton of health benefits. White vinegar is also a popular choice, if desired.
  • Smoked paprika: There are a few options here. I love it in the filling itself and as a garnish. Some people just use it as a garnish and some people don’t use it at all. Substitute for regular paprika if needed.
  • Hot sauce: Franks, cayenne, tabasco, whatever you’ve got in your cupboard is just fine. You could even swap with some horseradish!
  • Salt & pepper
  • Green onion
Greek yogurt, eggs, Dijon mustard, hot sauce, green onion, vinegar, paprika, salt, pepper.

How to Make Greek Yogurt Deviled Eggs

This healthy deviled eggs recipe starts by perfectly hard boiling your eggs first. You want to make sure they peel nicely and the yolk doesn’t become green due to overcooking. I recommend to do so ahead of time.

Step 1: Hard boil your eggs by placing them in a pot and covering with water. Bring water to a boil and continue boiling for 10 minutes. My personal top method is Instant Pot hard boiled eggs, eggs are 100% easy peel. Second favorite are air fryer hard boiled eggs.

After eggs are cooked, immediately transfer them to an ice bath to stop the cooking process. Once cooled to the touch, peel the eggs, carefully. Try to avoid destroying any part of the whites.

Step 2: Cut each egg in half lengthwise. Remove the yolks from the egg whites and gather them into a medium bowl. Mash them with a fork, then add Greek yogurt, mustard, paprika, hot sauce, salt and pepper.

Step 3: Continue mashing until smooth and uniform mixture forms. Transfer the egg yolk mixture into a piping bag. As you can see, I use a glass to hold my piping bag still while filling it.

Step 4: To pipe the mixture, I use Wilton disposable piping bag with a simple star tip. Twist the end of the bag tight and pipe the mixture back into the groove of the egg whites. Don’t be shy, fill them to the brim, there is enough egg mixture for all deviled eggs.

Why Greek Yogurt Works?

Greek yogurt is an awesome replacement for mayo. It’s thick, rich, and creamy but isn’t made with oil or egg yolk. It’s higher in protein and lower in calories.

We’ve swapped for Greek yogurt in healthy potato salad and healthy chicken salad and have had rave reviews! Most people don’t notice the difference!

I should mention that you have to use Greek yogurt. Regular yogurt contains more whey and your mixture will be runny. Which is OK for spooning it but definitely not piping.

How to Make Them in Advance

Store the hollowed-out eggs whites separately from the egg yolk mixture in airtight containers in the fridge. Keep them stored for up to 2 days and assemble just before serving.

Technically, you can store already assembled healthy deviled eggs for 2 days in advance, but I don’t recommend it. It’s always nice to serve freshly piped deviled eggs to your guests.

Healthy deviled eggs with garnish on plate for serving.

The Secret to Perfect Healthier Deviled Eggs

It’s in the filling. Or to be more precise, in piping it!

Are you serving guests at a party? Or are you having them as a snack for you and your family on a Tuesday afternoon?

I recommend to pipe in either case. It is super easy and will make the guests reach for these pretty healthy deviled eggs. Especially, kids who do not like eggs, will be all over this healthy high protein snack.

I use my basic Wilton piping kit and because the plastic bag is so sturdy, I rewash and reuse it again. You can also cut off a tip from a Ziploc sandwich bag and filling will still look like it came from a piping bag.

You can also just spoon the mixture into the whites.

How to Serve Them

No matter the filling technique choice, top with green onion and paprika for an impressive presentation. Also bacon crumbles, chives, jalapenos, or a bit of feta or goat cheese will be great. Serve on a beautiful serving platter.

My kids just love them as after-school snacks. Protein and omega 3s before dinner? Who am I to say no?! This plate was gone by the next day.

I’d say plan to serve two halves minimum per guest. You’ll probably want to have more, even if just to have leftovers for the week!

Leave some plain! Have little bowls of garnishes and toppings for anyone that wants to dress theirs up how they like it.

How Do You Store Leftovers?

To store: Keep any leftovers in an airtight container for up to 5 days in the fridge. Happy snacking!


How do you easily peel hard boiled eggs for deviled eggs?

This is where the ice bath plays such an important role! Fresh eggs are naturally harder to peel. So, the ice bath stops the cooking but it also helps peel the membrane away from the egg white.

Gently tap the hard boiled egg, avoiding too many little cracks, and start peeling away at it carefully. You can also use a spoon, flip it over and gently run it in between the egg white and the shell.

Can I double or triple this recipe for a crowd?

Absolutely! It’s a great idea to make more than enough. For leftovers, yes, but also in case you have trouble peeling and some of them don’t turn out so pretty!

More Healthy Appetizers

I hope you enjoy these healthy deviled eggs! This flavorful and pretty snack is a popular healthy egg recipes repeat in our house, and I hope it will be at yours too!

Deviled eggs with Greek yogurt filling on plate.
Healthy deviled eggs on a plate for serving with a blue linen.

Greek Yogurt Healthy Deviled Eggs (No Mayo)

These Healthy Deviled Eggs are made with Greek yogurt instead of mayo. They are well-seasoned, creamy and deliciously tangy.
5 from 1 vote
Servings 6 servings
Calories 69
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes



  • Cook eggs in a pot fully submerged in water for 10 minutes after boiling. Cool in an ice bath for 10 minutes. You can also make hard boiled eggs in Instant Pot or air fryer hard boiled eggs. Peel the eggs and cut them in half lengthwise.
  • In a medium bowl, add the egg yolks and mash with a fork. Add Greek yogurt, mustard, apple cider vinegar, paprika, hot sauce, salt and pepper. Mash until smooth and well combined.
  • Transfer mixture into a piping bag with a star tip and pipe into the egg whites openings. You can also spoon it. Sprinkle with smoked paprika and green onions. Serve cold.


  • Make ahead: Refrigerate the egg whites and mixed egg yolk filling in separate covered containers for up to 2 days.
  • Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.


Serving: 2deviled eggs | Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 176mg | Fiber: 1g | Sugar: 1g
Course: Breakfast or Snack
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Fantastic! Did a trial ‘Easter’ run and family loved so they will be making an appearance at the holiday gathering. Yum!

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