Healthy Deviled Eggs - No Greek Yogurt

Healthy Deviled Eggs have a pillowy bed of flavorful, tangy yolk on top of a crisp, cold shell, the perfect lighter version of this party favorite!  

Nothing says Easter or brunch that is like deviled e s!  And you know who thinks they are the best food you could ever possibly eat?  If you guessed Mr. Hungry, you'd be right.  The man LOVES himself some deviled eggs. I served them to Mr. Hungry without saying how they were me.  He loved them so much that I had to stop him at eight halves so that I could have some for breakfast.  When I told him what I used to replace the mayo, he didn't believe it.  He's been asking me to make these on the regular since I first posted them 8 years ago, so I figured they deserved a photo/post upgrade!

Why you will love these healthy deviled eggs:

• No Greek Yogurt. Most "healthy" deviled egg recipes call for Greek yogurt as the substitute for m o.  I don't have anything against a high-quality mayo like avocado mayo, other than it being a little too calorie-dense, especially if you would like to eat more than just half of an egg.  However, my complaint against Greek yogurt is the tartness it imparts on the mixture that really shouldn't be there. Deviled eggs should be tangy, not tart; there is a difference, and I will die on that hill, so you won't find that here. 
• Extra rich, but lighter on calories.  My secret ingredient gives a rich deviled egg flavor while leaving them lighter in calories, so you can eat more! 
• Versatile.  You can make them for meal prep for breakfast for the week or for a potluck.  This recipe is versatile and light enough that you'll be making it more than you've ever made deviled eggs before! 

Find the printable recipe with measurements below.

How to Make Healthy Deviled Eggs

First, you'll need to hard boil and peel your eggs. Option for hard boiling: 

1)🥚Stovetop Method (Classic) Place eggs in a saucepan and cover with water (1 inch above eggs). Bring to a boil over medium-high heat. Once boiling, cover with lid, turn off the heat, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes, then peel.

2) Steam Method: Fill a pot with 1 inch of water and place a steamer basket inside. Bring water to a boil. Add eggs to the basket, cover, and steam for 12-14 minutes. Cool in an ice bath before peeling.

3) Instant Pot / Pressure Cooker (My preferred.) Place eggs on the trivet with 1 cup of water in the pot. Pressure cook on HIGH for five minutes. Let pressure naturally release for 5 minutes, then quick release. Ice bath for 5 minutes before peeling.

4) Air Fryer: Preheat the air fryer to 270°F (130 C). Add eggs to the basket and cook for 15-17 minutes. Place in an ice bath before peeling.

Prep your eggs and mix the filling.  Slice the eggs in half and remove the yolk, being careful not to break the egg white apart.  Mix egg yolks with laughing cow wedges, mayo (or skip and use more laughing cow), relish, mustard, salt, and white vinegar.  Mix well until creamy and no lumps (other than the relish) remain.  

Fill egg halves with yogurt mixture.  Spoon your filling into a ziplock bag or piping bag. If using a ziplock bag, cut off the corn and squeeze gently to fill the egg halves.

Garnish. I garnished with smoked paprika and chives; you could also use sweet or regular paprika or skip the garnish altogether.  

Ingredient Swaps and Substitutions

• Eggs - obviously, don't skip; you won't have deviled eggs then.  
• Laughing Cow Cheese Wedges - I love these in this recipe so much. It's NOT sponsored, just a fun swap. They cut down on the calories and add creamy flavor without drastically altering the flavor like Greek yogurt would.  
• Mayo - use 2T mayo and two laughing cow wedges, or skip the mayo and use all laughing cow wedges (increase to four). You may need a bit more vinegar if you choose to omit the mayo.  
• Mustard - yellow mustard is the most traditional, but you can substitute other types of mustard. However, it will alter the flavor of the recipe.  
• Sweet or Dill Relish - I like both. I used and prefer sweet relish. 
• Salt - salt is always to taste; you can always add more but can't take it away.  
• White Vinegar - you'll need a little bit more if you decide to omit all the mayo, up to double what is in the ingredient list, but add slowly and adjust.  

How to Store Healthy Deviled Eggs

To store healthy deviled eggs. Store in an airtight container in the refrigerator for up to 3 days.  Do not let eggs sit at room temp longer than two hours if you plan to refrigerate leftovers, and no longer than four hours if you plan to discard leftovers. 

To freeze healthy deviled eggs. Deviled eggs do not freeze well, but the yolk filling can be frozen separately and used later on toast or eaten with crackers as a spread.  Defrost under refrigeration.  

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5 from 2 votes

Healthy Deviled Eggs

Healthy Deviled Eggs have a pillowy bed of flavorful tangy yolk on top a crisp cold shell for delight in every bite!

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Appetizer, Breakfast

Cuisine: American

Keyword: healthy deviled eggs

Servings: 8 eggs

Calories: 93kcal

Author: Kelli Shallal MPH RD

Ingredients

• 8 hard boiled eggs 
• 2 tablespoon mayo optional
• 2 laughing cow swiss wedges increase to 4 if using no mayo
• 2 tablespoon sweet pickle relish
• 2 teaspoon yellow mustard
• ¼ teaspoon salt
• ¼ tsp white vinegar up to ½ teaspoon if not using mayo

optional garnish

• paprika sweet or smoked to get fancy
• fresh dill or chives

Instructions

•  Hard boil your eggs and place in an ice bath for five minutes. (see notes)
  
•  Peel and cut eggs in half removing yolk, and placing in a separate bowl.  
  
• Combine yolks, laughing cow, mayo (optional) relish, mustard, salt, and vinegar until creamy. 
  
• Pipe back into eggs using a ziplock bag or piping bag.  
  
• Garnish with paprika powder, dill flakes, and slices of green onion.  
  

Notes

How to hard boil eggs:

1)🥚Stovetop Method (Classic) Place eggs in a saucepan and cover with water (1 inch above eggs). Bring to a boil over medium-high heat. Once boiling, cover with lid, turn off heat, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes, then peel.

2) Steam Method Fill a pot with 1 inch of water and place a steamer basket inside. Bring water to a boil. Add eggs to the basket, cover, and steam for 12-14 minutes. Cool in ice bath before peeling.

3) Instant Pot / Pressure Cooker (My preferred.) Place eggs on the trivet with 1 cup of water in the pot. Pressure cook on HIGH for 5 minutes. Let pressure naturally release for 5 minutes, then quick release. Ice bath for 5 minutes before peeling.

4) Air Fryer Preheat air fryer to 270°F (130°C). Add eggs to the basket and cook for 15-17 minutes.Place in ice bath before peeling.

Nutrition

Serving: 1filled half | Calories: 93kcal | Carbohydrates: 2g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 202mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

Tried this recipe?I'd love to see what you made! Tag me @hungryhobbyRD or tag #hungryhobby if you try this recipe!