Made with only five ingredients, these delicious deviled eggs are high in protein and high in flavor!
If I were to rank my favorite party foods, deviled eggs would definitely dominate the competition, ranking in at the number one spot. Not only are they delicious and filling, but they’re also conveniently portable, which is always a good thing when you’re in a social setting and trying to mingle. Though it’s probably not proper party etiquette, I have to confess that I always make a beeline straight for the deviled eggs, since I know they tend to disappear quickly.
While I love a classic deviled egg recipe, I’ve tried many different variations that are equally delicious, such as Mexican street corn, harissa, or dirty martini-flavored deviled eggs. This recipe is a simple and straightforward riff—it replaces the traditional mayonnaise with Greek yogurt. The filling is just as creamy and delicious as a mayo-based recipe, but it has a slight tanginess from the yogurt, which pairs well with the smoky sprinkling of paprika on top.
Since I’m a vegetarian who struggles with getting enough protein, I also love that the addition of Greek yogurt increases the protein in these deviled eggs. Yep, they’re healthy and tasty. Besides party appetizers, they also make for a great snack or side dish for school or work lunches!
How to pipe deviled egg filling
If you don’t have a pastry bag or tip, you can simply use a plastic storage bag instead. The easiest, least messy way to fill up the bag is to place the bag inside a cup and fold it over the edges. Spoon the deviled egg filling into the bag, and then push all of the mixture down to one of the corners. Seal the bag and then snip off the tip of the corner to create a hole (the bigger the hole, the faster the filling will come out). Then gently squeeze the bag to pipe the mixture into each of the egg whites, moving the bag in a swirling motion to create a pretty design.
How do I store leftovers?
If all of your deviled eggs aren’t gobbled up in one sitting, you can store any leftovers in an airtight container in the fridge for up to 4 days. Line the bottom of the container with a paper towel to absorb any excess moisture and prevent the eggs from getting soggy. Be sure to store them in a single layer—don’t stack any eggs on top of each other.
Serving suggestions
Deviled eggs are a popular dish to serve at picnics and barbecues, so naturally they pair well with many crowd-pleasing party foods like Honey BBQ Wings, Cowboy Burgers, or Sweet Potato Quinoa Veggie Burgers. As for other side dishes to serve with your deviled eggs, you can’t go wrong with the classics, including Old-Fashioned Potato Salad, Carolina Coleslaw, and BBQ Baked Beans.
Ingredients
- 6 large eggs
- 1/4 cup nonfat plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Paprika for garnish
Instructions
- Place the eggs in a large pot and cover with an inch of cold water. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs stand for 10 minutes. Then, drain and transfer the eggs to a bowl of cold water for 10 minutes.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks with a spoon and place them into a bowl. Mash the yolks with a fork, and then add in the Greek yogurt, mustard, and salt, and mix until smooth.
- Transfer the yolk mixture into a piping bag. Pipe the filling into the egg whites. Garnish each deviled egg with a sprinkling of paprika.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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