Deviled eggs are an Easter essential. This Easter will definitely be a weird one for most of us, but at least we can always count on some good treats to make at home. If we don’t have good food, is it even a holiday? Fortunately eggs are pretty cheap and fairly easy to find right now. This healthy deviled eggs recipe is our favorite- it has no mayo, is full of good spices and flavors, and is perfect for all those Easter eggs you painted with your kids (or on your own, we don’t judge) that you now need to eat.
Healthy Deviled Eggs without Mayo
These healthier deviled eggs are made with Greek yogurt instead of crap tons of mayo. I don’t know about you but, I like mayo on sandwiches or in small quantities, sure. When recipes start calling for full multiple scoops of mayo mixed in, I start to vomit in my mouth a bit. I’ve heard this mayo in everything is a Midwestern thing, but I grew up in the south where butter is king, not mayo. So what can I say!
Using Greek Yogurt
In this healthy deviled eggs recipe, we combine plain whole milk Greek yogurt with the classic spices, plus vinegar and honey to still capture that tangy taste that a good deviled egg should have. I always use plain whole milk Greek yogurt because it is so creamy and rich but with only it’s natural sugars, not added ones. It is perfect for baking and cooking with, not to mention just add a drizzle of honey for a yummy breakfast in the mornings. I’m pretty sure we have that every morning at this point. Definitely a kid favorite as well.
Toppings for Deviled Eggs
- Crumbled Bacon
- Crumbled Blue Cheese
- Chopped Fresh Parsley
- Crumbled Goat Cheese
- Pomegranate Seeds
- Balsamic Glaze Drizzle
- Feta Cheese
- Smoked Paprika
There are so many good topping ideas out there but these are some of our favorite toppings for our healthy deviled eggs!
How to make Deviled Eggs
Using hard boiled eggs, cut them the long way down in half. Get the cooked yellow yolk out of the whites in each half. This is a lot easier than you might think by just lightly squeezing the egg white so the yolk pops out. Then cream those yolks together with the Greek yogurt and spices to make you delicious deviled egg filling.
Do Deviled Eggs Go Bad?
Eggs that you buy from the store are perishable so they should always be kept refrigerated. Deviled eggs should be kept in an air tight container in the fridge until you are ready to eat them. Two days is the generally time frame you should keep for when to eat deviled eggs by. We normally will make them the day of or the day before Easter so that they get eaten up fairly quickly after preparing them.
Hope you enjoy this recipe as much as we do!
Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don’t forget to pin and save it for next time!
More holiday Recipes:
- Quiche with Sweet Potato Crust
- Carrot Cake Cupcakes
- Split Pea Soup with leftover Easter Ham
- Lemon Oat Energy Balls
- Blueberry Sweet Potato Muffins
- 6 Eggs
- 1/4 cup Greek Yogurt
- 1 tsp Vinegar (we like rice vinegar but white vinegar works as well)
- 1/2 TBSP Honey
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- Pinch of Cayenne Pepper
- Place your eggs into a pot and cover with water and 1 tsp baking soda.
- Bring to a boil and once the water is boiling, let it boil for 12 minutes.
- Place the cooked, hot eggs into ice water and let them cool.
- Peel the shells off carefully.
- Cut the eggs each in half the long way down.
- Take the cooked egg yolk out of all of them and put in a bowl.
- Mix the egg yolks with the Greek yogurt, vinegar, honey, and spices until creamy.
- Scoop the creamy egg yolk mixture into the egg white part again (or pipe it in) and sprinkle with toppings or just serve right away and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 93mgSodium: 134mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g
Nutritional information is not always 100% accurate.