Becky Luigart-Stayner; Lydia DeGaris-Pursell
24 servings (serving size: 1 egg half)

Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

How to Make It

Step 1

Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.

Step 2

Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.

Ratings & Reviews

patchystarbux's Review

February 24, 2014

Dorseyl's Review

March 31, 2013
Made these today for Easter and they were a hit! I, like other reviewers, used some plain Greek yogurt and I didn't think they had a tangy taste at all. I sprinkled half with a little bit of blue cheese and some extra hot sauce and they were awesome. I would definitely use this recipe again.

diamah's Review

September 23, 2012
Like several other reviewers, I use Greek yogurt because it is creamier than regular plain yogurt. I also up the hot sauce and sprinkle paprika and chives instead of green onions. I've made it several times and have received rave reviews, including a request for the recipe.

Zorian's Review

February 13, 2011
DELICIOUS. I am a huge fan of deviled eggs but have never attempted to make them before. I used Greek yogurt as my yogurt, and served with a bit of cayenne and paprika on top. Tasty.

iateit's Review

November 25, 2010
I made these as a side dish for Thanksgiving dinner, and they turned out great! I used greek style yogurt to maintain a thick consistency, and otherwise followed the recipe as written. The filling turned out very flavorful, creamy and tangy. I will definitely make these again.

polly1990's Review

April 14, 2009
I'm a bit divided on this recipe. I made it recently for easter for my in-laws who are deviled egg enthusiasts. When I asked them for their honest opinion, they said it was good, but not like traditional deviled eggs, and I agreed with them. I felt like the yogurt made them too sour. Basically, they're good in their own right, but don't expect a traditional deviled egg replacement.

stacylynn's Review

April 12, 2009
These eggs are always a good side for Easter or just BBQ picnic style get-togethers. I usually use less yogurt than the recipe calls for as it makes the filling too fluid, & up the hot sauce a bit.