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Greek Yogurt Deviled Eggs

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 1 hr
Yield

Makes 24 (serving size: 2 halves)

We've swapped out mayo for Greek yogurt to make these party favorites healthier and added Dijon mustard for a kick. See below for make-it-your-own variations.

Ingredients

  • 12 hard-cooked large eggs, peeled*
  • About 2 tbsp. finely chopped spring onion*
  • 1/2 cup plus 2 tbsp. low-fat Greek yogurt
  • 3/4 teaspoon kosher salt
  • 1 tablespoon country Dijon mustard
  • About 1 tbsp. finely chopped chives
  • About 2 tbsp. finely chopped spring onion

Nutrition Information

  • calories 88
  • caloriesfromfat 57 %
  • protein 7.5 g
  • fat 5.5 g
  • satfat 1.8 g
  • carbohydrate 1.4 g
  • fiber 0.0 g
  • sodium 189 mg
  • cholesterol 21 mg

How to Make It

  1. Cut eggs in half lengthwise and pop yolks into a food processor; reserve whites. Add yogurt and salt to food processor and whirl until smooth, scraping down bowl as needed.

  2. Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend. Set egg whites on a platter, hollow side up. Scoop yolk mixture into a piping bag fitted with a star tip and pipe mixture into hollows. Sprinkle with more chives and onion if you like.

  3. *For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling. Look for spring onions (regular onions picked young) at farmers' markets in spring and at Latino markets year-round. They have a fatter bulb than green onions--which have less crunch but make a good substitute.

  4. Make It Your Own

  5. Try these variations on the above eggs; just sub in for the Dijon, chives, and spring onion.

  6. PESTO: Substitute 3 to 5 tbsp. pesto. Garnish with tiny basil leaves.

  7. HONEY-MUSTARD: Substitute 2 tbsp. honey mustard, 2 tbsp. chopped fresh dill, and 1 tsp. lemon juice. Garnish with rosemary blossoms.

  8. CAPER-HOT PAPRIKA: Substitute 2 tbsp. chopped capers, 1/2 tsp. hot paprika, and 2 tbsp. chopped parsley. Garnish with parsley leaves, whole capers, and a dusting of hot paprika.