Greek Yogurt Deviled Eggs Recipes

GREEK YOGURT DEVILED EGGS

Greek Yogurt Deviled Eggs image

These deviled eggs are made with Greek yogurt instead of mayonnaise. They are well-seasoned, mildly spicy, creamy and delicious!

Provided by Vered DeLeeuw

Time 20m

Number Of Ingredients 7

Ingredients

6 large hard boiled eggs
1/2 cup plain whole-milk Greek yogurt
1 tablespoon smooth Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon smoked paprika (plus more for topping)
1/8 teaspoon cayenne pepper

Steps:

Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks.
To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.

Nutrition Facts : ServingSize 2 egg halves, Calories 97 kcal, Carbohydrate 1 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Sodium 225 mg

EVERYTHING DEVILED EGGS

Everything Deviled Eggs image

Everything seasoning is trending all over the United States. Although it may have made its debut on bagels, it's such a flavorful, multi-purpose blend and tastes so good on just about "everything," including deviled eggs.

Provided by lutzflcat

Categories Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

6 large eggs
2 tablespoons full-fat plain Greek yogurt
1 teaspoon prepared yellow mustard
1 teaspoon white vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon white sugar
¼ teaspoon everything bagel seasoning, or to taste
1 teaspoon sliced scallion greens

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.

Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.4 g, Cholesterol 93.5 mg, Fat 2.7 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 50.2 mg, Sugar 0.4 g

YOGURT DEVILED EGGS

Yogurt Deviled Eggs image

In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

6 hard-boiled large eggs
1/4 cup plain yogurt
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1 teaspoon lemon juice
3/4 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Paprika, optional

Steps:

Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired.

Nutrition Facts :

GREEK DEVILED EGGS

Greek Deviled Eggs image

Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
2 tablespoons crumbled feta cheese
1 tablespoon plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped oil-packed sun-dried tomato
2 Greek olives, pitted and chopped
Dash each salt and pepper
Additional Greek olives, halved and thinly sliced sun-dried tomatoes, optional

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

Nutrition Facts :

GREEK DEVILED EGGS

Greek Deviled Eggs image

Who doesn't like deviled eggs? This modification of a recipe from SimplyRecipes gives eggs a decidedly Greek flavor and a beautiful finished product. Perfect for a dinner party or brunch.

Provided by strawberrybird

Categories < 30 Mins

Time 30m

Yield 12 eggs, 6 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
1 cup Greek yogurt or 1 cup regular yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil

Steps:

If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
Mix in sun-dried tomatoes, salt, and paprika.
Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.

Nutrition Facts : Calories 158.1, Fat 13.9, SaturatedFat 2.8, Cholesterol 186, Sodium 191.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 6.6

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