One of my nearest and dearest friends, Greg, recently requested a blog post for Healthy Deviled Eggs, and when my friends ask, I deliver. When Greg first made the request, I was initially quite surprised (Really? Deviled eggs?). The more I thought about it, though, the more I realized that this could be a quick and easy recipe for people to serve to large groups, and what better time for a crowd-pleasing appetizer than the week of 4th of July!
For me, deviled eggs scream family parties. I don’t think I’ve ever had a deviled egg in any other setting, even though they are SO tasty. It made me wonder – why not make these delicious protein-packed gems as a mid-day snack?
SO, per Greg’s request, I created a healthy deviled eggs recipe to eat last week as my afternoon snack. Let me tell you – they did not disappoint! When 4:00 PM rolled around I was so excited for my snack, and eating these deviled eggs reminded me of being at a sunny summer barbecue! Not only were they delicious, but with the Greek yogurt used as a substitute for mayo, they were also guilt free!
Check out my tips below on how to make a healthier – but also BEAUTIFUL – deviled egg. I truly believe that presentation is paramount with deviled eggs – make an appetizer that you are proud to bring to your 4th of July barbecue!
How to LIGHTEN UP your Deviled Eggs
After doing some research online about the many ways to make deviled eggs, I think I have successfully curated a lightened up version for you all.
Most recipes I saw had mayo — the ultimate villain to the health conscious. Instead of mayo, I swapped in Greek yogurt. With the tang of the Dijon mustard, you don’t even miss the flavor of mayo, and this substitution gives your deviled eggs an extra burst of protein.
STEP ONE: How to Perfectly Boil the Eggs
Hard boiling eggs is one of those cooking techniques that irrationally intimidated me for the longest time. While it is hard to truly mess up, there is an art to getting the yolk to the perfect shade of yellow and avoiding the green ring that starts to form around the yolk exterior.
Bring your water to a boil and add a teaspoon of baking soda. Baking soda, while not completely necessary (don’t panic if you don’t have any on hand), makes the egg shell removal process even easier once cooked. After adding the baking soda, add your eggs to the water and allow them to boil for 14 minutes. Once the eggs are finished boiling, move them to a bowl of ice water and let them sit for 1-2 minutes.
STEP TWO: Remove your shell without ruining the egg white
Below is a very easy technique to help you to remove the shell of your egg without damaging the egg white underneath:
First, lay down a paper towel (makes shell clean up easy) over a hard surface. Crack the egg on the paper towel and roll the egg gently against the hard surface until the entire egg shell is cracked.
At this point, the shell membrane should peel off gently, leaving your egg white perfectly intact.
STEP THREE: Symmetrically slice your eggs in half
Using a paring knife, slice your egg in half long ways. Again, do not use a serrated knife or it will leave an uneven cut through the egg. WE NEED THESE EGGS TO LOOK BEAUTIFUL.
To easily separate the yolk from the white, (see the video above) pull the side of the white away from the yolk just enough to insert a spoon. Using the spoon, carefully remove the yolk from the egg white; it should separate in one easy swipe.
STEP FOUR: Making that creamy smooth filling
For those of you who know me, you know that the food processor is one of my favorite kitchen tools. Food processors make everything easier and faster in the kitchen.
After you’ve separated the yolks from the eggs, combine them in the processor with the Greek yogurt, Dijon mustard, salt, pepper, and white vinegar and mix until smooth. This will help you to create that perfectly smooth filling for your deviled eggs. (If you don’t have a food processor, you can also use a blender or mixer)
Spoon the filling into a plastic sandwich bag and snip one of the corners to create a makeshift piping bag. Dispense the filling back into your eggs and sprinkle with paprika.
STEP FIVE: Easily store your healthy deviled eggs
Deviled eggs keep for 3 days in a Tupperware container.
If you like this recipe and want to check out some other crowd-pleaser appetizers, check out my other blog posts!
Cheesy Pull-Apart Crack Bread | Buffalo Chicken Dip
Healthy Deviled Eggs
Equipment
- food processor
- large pot
- plastic sandwich bag
- Cutting board
- paring knife / chef's knife
- medium sized bowl
Ingredients
- 6 large eggs
- 3 tbsp low-fat Greek yogurt
- 1/4 tsp white vinegar
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp dijon mustard
Instructions
Hard Boil Eggs
- Bring your water to a boil and add a teaspoon of baking soda.
- Add your eggs to the water and allow them to boil for 14 minutes.
- Once the eggs are finished boiling, move them to a bowl of ice water and let them sit for 1-2 minutes.
Remove Shell and Halve Eggs
- First, lay down a paper towel (makes shell clean up easy) over a hard surface.
- Crack the egg on the paper towel and roll the egg gently against the hard surface until the entire egg shell is cracked. Peel off the shell membrane gently (leaving your egg white perfectly intact).
- Using a paring knife, slice your egg in half long ways.
- To easily separate the yolk from the white, (see the video above) pull the side of the white away from the yolk just enough to insert a spoon. Using the spoon, carefully remove the yolk from the egg white; it should separate in one easy swipe
Make the filling
- After you’ve separated the yolks from the eggs, combine them in the processor with the Greek yogurt, Dijon mustard, salt, pepper, and white vinegar and mix until smooth. This will help you to create that perfectly smooth filling for your deviled eggs.
- Spoon the filling into a plastic sandwich bag and snip one of the corners to create a makeshift piping bag
Dispense the filling back into the eggs
- Dispense the filling back into your eggs and sprinkle with paprika.
- Deviled eggs keep for 3 days in a Tupperware container.
I made this recipe last night and oommgg they are so good!!! I’ve actually never made them before because I was scared of completely messing up the boiling/cooking part. I think these are going to be my go to! I really appreciate all of these easy and amazing recipes!