What Makes These the Best Deviled Eggs?
Well for starters, they are healthier deviled eggs since they are made with greek yogurt. (see calorie and protein comparison below)
They are also not too mushy. Less yogurt (or mayo if you must) makes for a more sturdy egg, which is also easier to handle.
Optional garnishes like this Caviar from World Market, violets or other edible flowers and chives add a nice pop of color as well as additional textures. You could also use Everything Bagel seasoning, bacon bits…etc.
Greek Yogurt vs. Mayo Nutrition
Are deviled eggs made with greek yogurt healthier than with mayonnaise?
Yes. Greek yogurt has 10 grams of protein and 110 calories per 1/2 cup serving, whereas mayonnaise has only 1 gram of protein and a whopping 771 calories per 1/2 cup. Yogurt also has probiotics which supports the diversity of beneficial gut bacteria, and greek yogurt contains healthier fats than mayonnaise.
Is it better to use fresh eggs to make deviled eggs?
No, it’s better to use eggs that are a week or two old because while you want the freshest eggs to make poached eggs, you want older eggs to make deviled eggs. Older eggs will peel easier, but there’s still no guarantee.
Can you make deviled eggs a day ahead?
Absolutely. They can be made fully assembled a day ahead, and are good refrigerated up to at least four days.
Don’t want to boil and peel eggs?
Buy these already boiled and peeled eggs and save yourself some time and aggravation. 😉
How To Make The Best Deviled Eggs
Place eggs in a medium to large sauce pan. Cover with water by about 1/2”/1.27cm. Place lid on top and heat on high until water comes to a full boil.
TIP: If you gently stir the eggs 2 or 3 times while they are coming up to a boil, it will force the yolk to stay more centered, as opposed to close to the edge. This not only looks better, but makes for a more sturdy deviled egg. Keep a close eye on this, it might take about 5 or more minutes to get to a boil.
As soon as it starts to boil, turn the heat off, leave the lid on, and let sit for 10 minutes. Get an ice bath ready while you wait.
Once the 10 minutes has lapsed, gently drain the hot water from the pan and and place the eggs into your prepared ice bath.
Let the eggs sit in the ice bath for at least 10-15 minutes.
Peel eggs and cut them in half vertically.
TIP: gently tap eggs on counter to crack shell all over. Peel the fat end to expose the air bubble. Do this to all the eggs and place all back into the ice bath. This should help to get the water between the eggs and their shells, and make them easier to peel. By the time you’re done doing this to the last egg, you should be able to start peeling the rest of each egg.
Place all the yolks into a small bowl and mash with a fork to break up the yolks.
Add yogurt, mustard, salt and white pepper. Stir to combine until smooth (no lumps).
Place into a piping bag with a star tip and pipe into eggs, or use a spoon to fill each egg.
Garnish with caviar, edible flowers, chives, bacon, paprika or whatever else you want.
Best Healthy Deviled Eggs without Mayo
Ingredients
- 12 Extra Large Eggs
- 1/4 Cup + 2 Tablespoons Whole Greek Yogurt plain, without sugar or flavor
- 1/4 Cup Yellow Mustard
- 1/4 Teaspoon Salt
- 1/4 Teaspoon White Pepper
- Caviar optional garnish
- Chives optional garnish
- Edible Flowers
Instructions
- Place eggs in a medium to large sauce pan. Cover with water by about 1/2”/1.27cm. Place lid on top and heat on high until water comes to a full boil. TIP: If you gently stir the eggs 2 or 3 times while they are coming up to a boil, it will force the yolk to stay more centered, as opposed to close to the edge. This not only looks better, but makes for a more sturdy deviled egg. Keep a close eye on this. It might take about 5 or more minutes to get to a boil.
- As soon as it starts to boil, turn the heat off, leave the lid on, and let sit for 10 minutes. Get an ice bath ready while you wait.
- Once the 10 minutes has lapsed, gently drain the hot water from the pan and and place the eggs into your prepared ice bath.
- Let the eggs sit in the ice bath for at least 10-15 minutes.
- Peel eggs and cut them in half vertically. TIP: gently tap eggs on counter to crack shell all over. Peel the fat end to expose the air bubble. Do this to all the eggs and place all back into the ice bath. This should help to get the water between the eggs and their shells, and make them easier to peel. By the time you’re done doing this to the last egg, you should be able to start peeling the rest of each egg.
- Place all the yolks into a small bowl and mash with a fork to break up the yolks.
- Add yogurt, mustard, salt and white pepper. Stir to combine until smooth (no lumps).
- Place into a piping bag with a star tip and pipe into eggs, or use a spoon to fill each egg.
- Garnish with caviar, edible flowers, chives, bacon, paprika or whatever else you want.
