Deviled Eggs

Deviled Eggs

Prep time: 25 minutes
Servings: 6

  • 6 large eggs
  • 3 Tablespoons plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Optional garnishes: paprika, chives

Step 1: Add eggs into a large saucepan and add cold water so that water covers the eggs by about 2 inches. Cover and bring water to a boil over high heat. Once boiling, remove pot from heat and let sit for 10 minutes.

Step 2: While eggs sit, fill a large bowl with cold water and ice cubes. When eggs have reached 10 minutes, remove them from the hot water and drop them into the ice bath until cooled completely.

Step 3: Gently tap the eggs on the counter all around the shell to break it, then peel off the shell. Cut eggs in half, lengthwise, then use a small spoon to gently scoop out the yolk.

Step 4: Mash yolks with a fork or potato masher, then stir in yogurt, mustard, lemon juice, and any preferred flavorings (ex: hot sauce, garlic, pepper, etc.) If filling doesn’t seem creamy or silky smooth, add a spoonful more of yogurt.

Step 5: Spoon yolk filling into a pastry bag with a large star tip (or, use a Ziploc bag with a corner cut off or simply spoon the filling into the egg whites). Pipe filling into each egg white and garnish as desired. Serve immediately, or store for up to 8 hours in the fridge.  


Make ahead by storing the egg whites and mixed egg yolk filling separately in the fridge, tightly sealed. Can be made up to two days ahead.


Per serving: 82 calories; 6.8 g protein; 1.1 g carbohydrates; 82 mg sodium

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