These Healthy Deviled Eggs with Greek Yogurt are only 4 ingredients, low carb, keto friendly and packed with protein! An easy, crowd-pleasing recipe!
PIN Healthy Deviled Eggs with Greek Yogurt
Can you believe it’s the first deviled eggs recipe here on FFF?
It’s also the first time I have made deviled eggs.
Sometimes I think you are going to run away because I make you all these crazy recipes but then I admit to you that I have never made simple things like gluten free biscuits or sweet potato casserole.
Thanks you for staying <3
I had a bunch of air fryer hard boiled eggs leftover the other day, that I was going to use to make salt and pepita hard boiled egg snack, but then I remember it’s almost Easter. You probably have a bunch of hard boiled eggs to use up right?
Enter: protein PACKED little egg gems of creamy goodness!
Are deviled eggs healthy?
I love eggs. They are protein packed, and you can eat them in so many fun and creative ways, like breakfast cauliflower pizza with eggs and thai green curry eggs benedict.
When I think of a party, I think of all sorts of appetizers and one of them is deviled eggs! And YES, it’s a little crazy that I’ve never made them myself until now, but stick with me on this one because this healthy deviled egg recipe is a winner! BUT are they healthy? In this recipe, the answer to that is definitely YES, as I’ve made a couple healthy swaps to make them better for you and just as creamy and delicious!
Healthy Deviled Eggs ingredients
When deciding on some appetizers for your next family get together, you’ll definitely want to add some of these babies to your list of must-haves. These Healthy Deviled Eggs with Greek Yogurt use wholesome, healthy ingredients and the result? A protein-loaded crowd pleaser that’s also a cinch to whip up! Yes PLEASE! Here’s what you’ll need to pick up from the grocery store:
- Large Eggs
- Non Fat Plain Greek Yogurt
- Dijon Mustard
- Paprika for sprinkling
How to make Healthy Deviled Eggs
Now that we’ve rounded up our simple list of ingredients, let’s make this happen!
Place eggs in a large pot and cover them with one inch of water. Bring to a boil. Once boiling, turn the heat off, cover the pot with a lid and let the eggs stand for 10 minutes. Next, drain the eggs and cover them with cold ice water for 10 additional minutes.
Peel the eggs and cut them lengthwise in half. Remove the yolks and place in a separate bowl. Mash the yolks with a fork. Add in the yogurt, dijon mustard and salt to the yolks and mix until well combined and smooth.
Finish and Devour
Put the yolk mixture into a piping bag and pipe into the centers of the eggs. Sprinkle with paprika and enjoy!
How long in advance can you make deviled eggs?
These healthy deviled eggs without mayo are a great make ahead appetizer that keeps so well in the fridge! And you don’t even have to make them the same day! Deviled eggs will keep in the fridge and taste fresh for up to 3 days. This also means that you can save and enjoy the leftovers if you’re lucky enough to have any after your party guests go home!
How to store deviled eggs?
Storing deviled eggs is a bit different than you may expect. You don’t want to store the eggs with the yolk mixture inside of the egg whites, as the mixture may sweat a bit. They will taste much fresher if you store the two components separately. Wrap the egg whites in plastic wrap tightly and place them in the fridge. Keep the yolk mixture separated in an airtight plastic bag with all the air pressed out and pipe it into the egg whites immediately before serving!
Other Healthy Egg Recipes
Zucchini Noodles with Pesto Fried Eggs
- 6 Large eggs
- 1/4 Cup Non-fat Plain Greek yogurt
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- Paprika, for sprinkling
- Place the eggs in a large pot and cover with 1 inch of water. Bring to a boil. Once boiling, turn off the heat, cover and pot and let the eggs stand for 10 minutes. Then, drain the pot and cover with cold water for 10 minutes.
- Peel the eggs and slice in half length wise. Remove the yolks and place into a bowl, mashing them up with a fork. Add in the yogurt, mustard and salt and mix until smooth.
- Put the yolk mixture into a piping bag and fill up the whites, sprinkling with paprika.
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