Healthy Deviled Eggs Without Mayo


If you are looking for a foolproof method for making healthy deviled eggs without mayo, then these no-mayo 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.

Recipe Snapshot


50 minutes


24 servings


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 to cool the eggs.


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.


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.


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, stir them into the yolk filling after the rest of the filling is completely smooth.


Transfer the yolk mixture to a piping bag with a large tip 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.



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Spicy Deviled Eggs