Healthy Deviled Eggs Without Mayo
If you are looking for a foolproof method for making healthy deviled eggs without mayo, then these no-may deviled eggs with Greek yogurt are for you! I have all the details on how to hard-cook the eggs and what to add to the filling to make them taste just as creamy and zippy as higher-fat versions.
This post contains affiliate links.
Table of contents
- Why This Recipe Works
- Key Ingredients
- How To Make Deviled Eggs Without Mayo
- More Appetizer Recipes To Try
Why This Recipe Works
Deviled eggs hold a nostalgic place in my heart that can never be replaced. There’s something almost comforting about the creamy and tangy egg yolk filling piped into a delicate hard-boiled eggwhite shell.
Maybe deviled eggs just remind me of happy childhood memories from backyard barbecues, Thanksgiving feasts or on Easter. Because let’s face it, there is never a party where good deviled eggs aren’t a welcome addition!
This version of deviled eggs without mayo uses plain Greek yogurt instead of mayonnaise to shave off additional calories and make them a little healthier. And, you’d never know thanks to a few tricks I used to amp up the flavor! They are zesty, zippy and downright delicious!
- They are totally customizable. I have ideas of how you can adjust the seasonings to keep them classic or make them gourmet!
- Thanks to flavor boosters like mustard, spices, herbs and relish they are super flavorful and anything but boring.
- They are portable! Below I will share my trick to prepare and pack them to bring along with you to a party or potluck. No sliding around on a platter!
- One deviled egg has only 40 calories so they are a great diet-friendly appetizer– even though they taste velvety and rich!
- Each deviled egg has 3 grams of protein!
- These have zero carbs so they are the perfect Keto-friendly and low-carb appetizer to share.
- They have only 3 grams of fat per deviled egg.
- Eggs are a dietary source of Leutein and Zeaxanthin, which have eye health benefits.
Fresh Eggs (but not too fresh!)
Did you know that it is easier to peel eggs that are not super fresh? I don’t mean past their expiration date or anything, just ones that have been in your fridge for a week. These older eggs will peel beautifully! You’ll need a full dozen for this recipe, but if you have less than that, this recipe can also be cut in half and works just as well.
In place of the mayonnaise, we used full-fat plain Greek yogurt. Doing so saves 352 calories! It still keeps the egg yolk mixture nice and creamy but not dry and chalky.
You can use either yellow mustard or Dijon. If you like a particularly zippy Deviled egg, then you can add up to two teaspoons of yellow mustard to the yolk mixture. Since Dijon is spicier, I recommend using only 1 teaspoon of Dijon mustard.
We love the tangy kick pickle relish adds to the creamy and rich egg yolk filling. But, I know not everyone likes the texture of relish in their deviled eggs, so I made this an optional ingredient. If you do like to add a little relish then either sweet relish or dill pickle relish work. Just a dab will do- 1 1/2 teaspoons is plenty but not overpowering. You can also chop it finely if you want a smoother texture.
Another optional ingredient is chopped herbs. These Deviled Eggs are great without the herbs, but I really like how much flavor they add. Especially since they are lower in fat, I think it helps to boost the taste. We used a combo of tender herbs: dill, basil, chervil and parsley. Tarragon would also be great. I’d stay away from woody herbs like rosemary, thyme or sage.
For seasonings, we used a blend of salt, white pepper and garlic powder. On top we added on paprika and chives for a classic look.
How To Make Deviled Eggs Without Mayo
Step 1: Hard Boil The Eggs
To make the hard boiled eggs carefully place them in a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat.
Set a timer for 10 minutes and reduce the temperature to maintain a gentle boil. If you hear the eggs knocking into each other, you probably need to turn the heat down a little.
When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
Step 2: Peel Eggs and Cut Them In Half
Once the eggs are cool enough to handle peel them and carefully cut them in half lengthwise. Pop out yolks and place in a medium bowl. Arrange whites, hollow-side up, on a serving platter.
Step 3: Remove Yolks
Carefully remove the yolks from the whites and transfer them to a bowl. Try not to break or tear the whites while you gently invert the egg. They will pop out! You can also use a small spoon to help remove the yolks.
Tip: Once the yolks are removed, if your whites are particularly yolky and messy looking, gently rinse them under cool tap water and set them cut side down on a clean kitchen towel while you prepare the filling.
Step 4: Make Filling
Mash yolks with a fork or potato masher. Add yogurt, mustard, relish (if using), salt, pepper and garlic powder, and mash until smooth. If you are using herbs in your recipe, stir them into the yolk filling after the rest of the filling is completely smooth.
Step 5: Fill The Egg Whites
Transfer the yolk mixture to a piping bag with a large tip (like Ateco 804) or a re-sealable plastic bag and cut off the corner. Pipe yolk mixture into the eggs. Alternatively, use a small spoon to spoon the yolk filling into the hollows of each white. Garnish with chives and paprika.
Expert Tips and FAQs For These No-Mayo Deviled Eggs
They can be a part of a healthy diet. Deviled eggs using mayonnaise are calorie dense and should be eaten in moderation. While deviled eggs get a bad rep because eggs are high in cholesterol, research suggests that there is little evidence that it contributes to heart disease. Furthermore, those people following a low-carb or ketogenic diet will be happy to know that deviled eggs have zero grams of carbohydrates in them. These deviled eggs have about half the calories of a traditional deviled egg.
Yes, but note that the mustard provides a bit of acidity and tanginess. To compensate for not adding the mustard, try adding 1/2 teaspoon vinegar to the filling (or lemon juice if you are on a vinegar-free diet.)
These are great for a make-ahead recipe and can be kept refrigerated for 1 to 2 days. If using paprika to garnish, add it just before serving.
The best way to pipe deviled egg filling is to use a pastry bag with a plain tip or a star tip. This helps the filling look less messy. Garnish with chives and paprika for a polished look.
Kitchen Hack: To Make Deviled Eggs Portable For a Picnic or to Bring to a Party
Cut the top half of the egg carton off. Or use a ceramic egg crate.
Cut top 1/3 of eggs off and carefully pop out yolks into the bowl. Follow the instructions to make the filling.
Pipe yolk mixture into the eggs, mounding decoratively. Garnish with chives and paprika.
Carefully cover with plastic wrap. You can poke wooden skewers into the eggs to hold the plastic off the top too!
Tips For Cooking The Eggs
Unlike a lot of recipes where the eggs are boiled and then sit in the hot water for a certain amount of time, I like to simmer my eggs for the whole time. This is faster (by a couple of minutes.) The key is to ensure that the yolks are fully set up, without a green ring or jammy.
For the best textured deviled eggs it is important that the yolks are not jammy at all. Once you have reached a simmer, gently simmer the eggs for 10 minutes and then immediately cool them under cold running tap water. This will yield fully cooked yolks that will crumble perfectly and give a smooth velvety texture to the filling.
Tips For Peeling Hard Boiled Eggs
FRESHNESS: If you have ever made hard-boiled eggs, then you know that some eggs are a real pain to peel! That’s due to the layer of the inner shell membrane sticking to the egg white proteins. This layer weakens as eggs age. So it is best to use eggs that are not fresh from the chicken coop. If you can plan ahead, buy your eggs a week in advance. Do not use eggs that are past their expiration date.
DO NOT REFRIGERATE: Do not fully chill the eggs before peeling them. It is best to cool them until they are room temperature but not cold. If they are too cold the proteins will cease and shrink.
COOL WATER: If you have a batch of eggs that aren’t peeling well, crack the shells all over, and then put them back into the pot and fill it with cool tap water. Let them sit in the cool water for several minutes, and this can help loosen the membrane and make it easier to peel. You can also peel them under cool running tap water.
More Appetizer Recipes To Try
- Our Spicy Deviled Eggs have a peppy kick of spice and a bit of smoke!
- These Bacon and Spinach deviled eggs are one of a kind!
- This homemade Cheese Ball recipe has horseradish, bacon and cheddar and is so much better than storebought.
- Our Bang Bang Cauliflower and Buffalo Cauliflower Wings are two air-fryer hors d’oeuvres to try.
- These Healthy Stuffed Mushrooms are great any time of year!
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~KatiePrint
If you are looking for a foolproof method for making deviled eggs without mayo, then these no-may deviled eggs with Greek yogurt are for you! I have all the details on how to hard-cook the eggs and what to add to the filling to make them taste just as creamy and zippy as higher-fat versions.
12 eggs, hard boiled and peeled
½ cup whole milk plain Greek yogurt
1 teaspoon Dijon mustard or 1 to 2 teaspoons yellow mustard
1 ½ teaspoons dill relish, optional
½ teaspoon kosher salt
¼ teaspoon white pepper
Pinch garlic powder
2 tablespoons chopped herbs, such as parsley, chives and tarragon plus chopped chives for garnish, optional
paprika for garnish
- Place eggs in a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain a gentle boil. When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
- Peel the eggs and carefully cut them in half lengthwise. Pop out yolks and place in a medium bowl. Arrange whites, hollow-side up, on a serving platter.
- Mash yolks with a fork or potato masher. Add yogurt, mustard, relish (if using), salt, pepper and garlic powder and mash until smooth. Add herbs, if using, and stir to combine.
- Transfer the yolk mixture to a piping bag with a large tip (like Ateco 804) or a re-sealable plastic bag and cut off the corner. Pipe yolk mixture into the eggs. Garnish with chives and paprika.
If you have a batch of eggs that aren’t peeling well, crack the shells all over, and then put them back into the pot and fill it with cool tap water. Let them sit in the cool water for several minutes, and this can help loosen the membrane and make it easier to peel. You can also peel them under cool running tap water.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 deviled egg
- Calories: 40
- Sugar: 0
- Fat: 3 g
- Saturated Fat: 1
- Carbohydrates: 0
- Fiber: 0
- Protein: 3 g
Keywords: Deviled Eggs Without Mayo,Healthy Deviled Eggs,no-mayo deviled eggs,greek yogurt deviled eggs,deviled eggs with greek yogurt,herbed deviled eggs