Deviled Eggs Without Mayo
These delicious deviled eggs offer a creamy, tangy filling without the use of mayonnaise. Instead, we use Greek yogurt for a healthier twist. Perfect for appetizers or brunch.
Equipment
- 1 pot for boiling eggs
- 1 bowl for mixing
- 1 fork for mashing
- 1 serving platter
Ingredients
- 6 large eggs
- 3 tablespoons plain Greek yogurt Used instead of mayonnaise.
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- to taste Salt
- to taste Pepper
- Paprika For garnish.
- Fresh chives or parsley, chopped Optional, for garnish.
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10 minutes.
- After 10 minutes, transfer the eggs to an ice bath or run them under cold water until completely cooled.
- Gently tap the eggs on a hard surface to crack the shell, then peel the eggs under running water to remove the shell easily.
- Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- With a fork, mash the yolks until crumbly. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle paprika on top for garnish and add chopped chives or parsley if desired.
Notes
You can adjust the seasoning according to your taste preferences, including adding garlic powder or hot sauce for extra flavor.
These deviled eggs can be made a few hours in advance; just cover and refrigerate until serving time.