Deviled Eggs Without Mayo
This delightful twist on classic deviled eggs replaces mayonnaise with creamy Greek yogurt and mustard, creating a healthier and equally delicious appetizer perfect for gatherings or snack time.
Equipment
- 1 medium saucepan
- 1 bowl (for ice water)
- 1 slotted spoon
- 1 mixing bowl
- 1 fork
- 1 spoon or piping bag (for filling)
Ingredients
- 6 large eggs
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- to taste salt
- to taste black pepper
- paprika for garnish
- fresh herbs (like chives or parsley) for garnish (optional)
Instructions
- Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for 10 minutes.
- After 10 minutes, carefully transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel the eggs under running water to help remove the shell more easily.
- Slice each egg in half lengthwise and gently scoop the yolks into a mixing bowl, placing the egg whites on a serving platter.
- Mash the yolks with a fork and add Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika and garnish with fresh herbs if desired.
Notes
For added flavor, consider incorporating diced pickles or relish into the yolk mixture.
These deviled eggs can be made a day in advance; simply store them in the refrigerator until serving.
Feel free to use different spices or herbs to adjust the flavor to your liking.