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Healthy Deviled Eggs

Healthy deviled eggs with creamy Greek-yogurt filling and perfectly jammy yolks. Boiled eggs are halved lengthwise, filled, piped, then chilled for a clean, tangy bite with dill and paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
Deviled filling
  • 0.5 cup plain Greek yogurt For creaminess without mayonnaise.
  • 1 tbsp Dijon mustard Adds tang and classic flavor.
  • 1 tsp lemon juice Brightens the filling.
  • 1 tbsp fresh dill, chopped Use finely chopped dill for even specks.
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • Paprika for garnish Add just before serving for best color.

Equipment

  • 1 pot
  • 1 ice bath bowl

Method
 

Boil and rest the eggs
  1. Place eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat.
  2. Let the eggs stand covered off the heat for 12 minutes. This sets jammy yolks without overcooking.
  3. Chill eggs in an ice bath for 10 minutes. Transfer to a cutting board and peel, then halve lengthwise.
Make the filling
  1. Mash the yolks with Greek yogurt until smooth. Mix in Dijon mustard and lemon juice until fully combined.
  2. Add chopped fresh dill, garlic powder, salt, and black pepper to the yolk mixture. Continue mashing until the filling is creamy and lump-free.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg whites. Fill each half evenly for a tidy, consistent look.
  2. Dust the tops with paprika and sprinkle with extra dill. Chill until serving so the filling firms up and tastes bright.

Notes

Pro tip: peck-test one egg after peeling—if the yolk is too soft, rest the next batch for 1 more minute off heat. Store filled eggs covered in the refrigerator for up to 3 days; don’t freeze. For a lighter option, use nonfat Greek yogurt while keeping the same Dijon and dill ratios for the best flavor balance.