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Katie's Cucina » Recipes » Appetizer

Greek Yogurt Deviled Eggs

Published: Jul 28, 2016 · Modified: Sep 9, 2020 by Katie · This post may contain affiliate links

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Thank you Stonyfield, Le Creuset, and KitchenIQ for sponsoring today’s recipe. As always, all opinions are my own.

closeup top view of deviled eggs sprinkled with paprika in red egg holder with title text.

Today I’m sharing a tangy and lighter version of the classic deviled egg recipe. The secret ingredient is Stonyfield Whole Milk Plain Greek Yogurt! You won’t find a drop of mayo in this recipe–it’s all Greek yogurt. So if your a lover of Greek yogurt and love deviled eggs I think you’ll love my recipe for Greek Yogurt Deviled Eggs.

closeup top view of deviled eggs sprinkled with paprika in red egg holder in front of greek yogurt.

My husband and his family love deviled eggs. I did like deviled eggs when I was younger (like elementary school) and then my love for eggs quickly fizzled. I will make them for my husband for special occasions. Because of that I’m not the best hard boil egg cook. Yep, it’s true I’m really bad at the peeling portion. I subbed out whole milk Greek yogurt for mayonnaise in this recipe and left out the vinegar since the Greek yogurt can be a little on the tart side.

top view process photo of yolk removal into glass bowl for mashing up.

I like to use the prepackaged hard boiled eggs you can get in the grocery store. It saves so much time and lots of frustration. Putting the recipe together takes about 20-25 minutes depending on if you get distracted and how you want to pipe the filling in. I love the measuring spoons and flexible cutting boards from KitchenIQ. They make cooking a breeze! They are light weight and stack easy making it super convenient for storage in the kitchen.

side view of deviled eggs topped with red seasoning in red egg dish.

And what better way to store the Greek Yogurt Deviled Eggs then to use the platter of all deviled egg platters by Le Creuset! It holds 24 deviled eggs! I’ve never seen a deviled egg platter this large before. Since my mother in-law is the queen of deviled eggs I already told her she’s getting this mega platter and when I showed her it she was so excited her response “that’s incredible”. You can’t go wrong with the high quality of stoneware products that Le Creuset has. So if your looking to switch up your deviled eggs give my Greek Yogurt Deviled Eggs recipe a try!

Looking for more deviled egg recipes using yogurt? Check out these recipes:

  • Spinach & Artichoke Deviled Eggs
  • Deviled Soy Sauce Eggs
  • Truffled Deviled Eggs
  • French-Inspired Deviled Eggs
  • No-Mayo Deviled Eggs

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Greek Yogurt Deviled Eggs #StonyfieldBlogger

Greek Yogurt Deviled Eggs

 So if your looking to switch up your deviled eggs give my Greek Yogurt Deviled Eggs recipe a try!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 servings
Calories: 41kcal
Author: Katie

Ingredients

  • 6 hard boiled eggs
  • 3 tablespoons Stonyfield Whole Milk Plain Greek Yogurt
  • ½ teaspoon Dijon Mustard
  • salt and pepper to taste
  • Paprika for garnish
  • Fresh thyme for garnish

Instructions

  • Slice the hard boiled eggs in half. Scoop out the yolk into a bowl.
  • In the same bowl as the yolk add in the Stonyfield Whole Milk Plain Greek Yogurt, dijon mustard, salt and pepper. Mix well with a hand mixer until smooth and creamy.
  • Place the creamy yolk mixture into a plastic bag with a large piping tip. Carefully, pipe the creamy yolk mixture into each of the egg whites. Repeat until all the eggs are filled. Sprinkle paprika on top and garnish with fresh thyme. Refrigerate for at least 30 minutes. Enjoy immediately.

Notes

For easy storing, keep the filling and egg whites separate until you are ready to fill and serve immediately.

Nutrition

Calories: 41kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 35mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 130IU | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Ashley @ Big Flavors from a Tiny Kitchen

    July 28, 2016 at 12:19 pm

    These look so great! And I bet you totally made your MIL’s day with that platter!

    Reply
    • Katie

      August 03, 2016 at 2:25 pm

      Ashley–she was over the moon with the platter!

5 from 1 vote (1 rating without comment)

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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