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Close up of beautiful deviled eggs on a white platter garnished with orange caviar, green chives and purple violets.

Best Healthy Deviled Eggs without Mayo

Stacey Mincoff
These classic deviled eggs without mayo are not only healthier for you, but with these creative garnishes, they will be the star of the table.
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Course Appetizer
Cuisine American
Servings 12 2 Halves Per Person
Calories 69 kcal

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.

Notes

If you only want to make a small batch use 1.5 teaspoons greek yogurt + 1 teaspoon yellow mustard per whole egg yolk.
 
Nutritional values do not include garnish ingredients. 

Nutrition

Calories: 69kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 169mgPotassium: 74mgFiber: 0.2gSugar: 0.4gVitamin A: 241IUVitamin C: 0.03mgCalcium: 33mgIron: 1mg
Keyword Deviled Eggs, Easter, Edible Flowers, Eggs, Healthy Side Dish, Make Ahead, Spring
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