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greek yogurt deviled eggs

(1 rating)
Kitchen Crew
By Kitchen Crew

Deviled eggs are a popular party side dish or appetizer. They're also delicious for breakfast or a snack. Traditionally, hard-boiled egg yolks are combined with mayonnaise and seasonings to create a creamy filling. Our version of deviled eggs puts a protein twist on the filling by subbing mayonnaise with Greek yogurt. Greek yogurt reduces the fat a little bit, but also adds a touch of tang to the filling. On top, we've added a sprinkle of cheddar cheese and a little crumble of bacon for a devilishly delightful deviled egg.

(1 rating)
yield 12 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For greek yogurt deviled eggs

  • 12
    hard-boiled eggs
  • 3/4 c
    plain Greek yogurt
  • 1 Tbsp
    sweet relish
  • 1 tsp
    yellow mustard or Dijon mustard
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 1/8 tsp
    black pepper
  • 1/8 tsp
    cayenne pepper
  • 4 slice
  • 1/3 c
    grated sharp cheddar cheese

How To Make greek yogurt deviled eggs

Test Kitchen Tips
Learn how to make The Perfect Hard-Boiled Egg.
  • Frying bacon in a skillet.
    Cook bacon until crispy.
  • Crumbling cooled bacon.
    Once cooled, crumble the bacon.
  • Peeling hard-boiled eggs.
    Peel the hard-boiled eggs.
  • Eggs sliced in half.
    Slice eggs in half.
  • Mashing egg yolks in a bowl.
    Remove the egg yolks and mash them with a fork.
  • Greek yogurt, relish, mustard, and seasonings added to the egg yolks.
    Add the Greek yogurt, sweet relish, mustard, onion powder, garlic powder, salt, black pepper, and cayenne pepper. Mix.
  • Filling the egg whites.
    Fill the egg white halves with the yolk filling.
  • Deviled eggs in a resealable container.
    Cover and chill for two hours.
  • Sprinkling cheddar cheese and bacon over the deviled eggs.
    When serving, sprinkle the deviled eggs with a little bit of shredded cheddar cheese and crumbled bacon.
  • Filled Greek Yogurt Deviled Eggs.
    TIP: If you make the filling the night before, store it in an air-tight container. Then fill the egg whites just before serving.