Deviled Eggs with Greek Yogurt
Creamy, tangy deviled eggs made with whole-milk Greek yogurt, Dijon, and olive oil, finished with sweet paprika, chives, and dill.
Why you'll love Deviled Eggs with Greek Yogurt
Deviled eggs show up on every spring table in April, from Easter brunch to the first picnic of the year, and this version keeps all the creamy, tangy richness people love. The filling is mashed yolks with whole-milk Greek yogurt, a spoonful of Dijon, a little olive oil for silkiness, and lemon, so it tastes bright and fresh.
Perfect deviled eggs start with perfectly cooked eggs. They go into cold water, come just to a boil, and then sit covered off the heat for 12 minutes, which sets the yolks all the way through while keeping them tender and bright yellow. An ice bath stops the cooking and makes the shells slip off. Mashing the yolks to fine crumbs before anything wet goes in is what makes the filling smooth.
Four halves make a snack that carries you from lunch to dinner, and a platter of them disappears at any gathering.
Quick overview: This Deviled Eggs with Greek Yogurt takes 20 min of hands-on time and about 50 min in all and makes 6 servings, each 4 halves. You'll need a saucepan.
Ingredients
- 12 large eggs
- 1/3 cup plain whole-milk Greek yogurt
- 1 tbsp olive oil
- 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 1 tsp fresh lemon juice
- 1/4 tsp fine sea salt
- a few grinds of black pepper
- a pinch of cayenne
- 1 tbsp finely chopped chives, divided
- 1 tbsp chopped fresh dill, divided
- 1/2 tsp sweet paprika, to finish
Instructions
- Cook the eggs: Lay the eggs in a single layer in a large saucepan and cover them with cold water by 1 inch. Bring to a full boil over high heat, then cover the pan, take it off the heat, and let the eggs sit for 12 minutes. The gentle heat of the cooling water sets the yolks through gently and keeps them bright yellow, since overcooking is what leaves a gray-green ring around the yolk.
- Chill in ice water: Move the eggs into a large bowl of ice water and leave them for 15 minutes. The cold stops the cooking right away and shrinks the egg slightly inside its shell, which makes peeling easier.
- Peel: Tap each egg all over on the counter, roll it gently to crack the shell into small pieces, and peel it under cool running water, starting at the wide end where the air pocket sits. Pat the peeled eggs dry.
- Mash the yolks: Halve the eggs lengthwise, wiping the knife between cuts so the whites stay neat. Pop the yolks into a bowl and mash them with a fork until they look like fine, dry crumbs. Lumps break up easily while the yolks are dry and never fully disappear once the yogurt goes in.
- Mix the filling: Add the yogurt, olive oil, Dijon, lemon juice, salt, pepper, cayenne, and half the chives and dill, and stir until smooth and creamy. Taste and adjust the salt or lemon.
- Fill and finish: Spoon the filling into the whites, or pipe it from a zip-top bag with one corner snipped off. Dust with the paprika, scatter the remaining chives and dill over the top, and serve cold.
Storage and leftovers
Cover and refrigerate deviled eggs for up to 2 days. Keep them cold, and return them to the refrigerator within 2 hours of setting them out.
To make ahead, store the filling in a sealed zip-top bag and the whites in a covered container, both refrigerated, for up to 2 days, and fill them just before serving. Hard-cooked eggs left in their shells keep in the refrigerator for up to a week.
Variations
- Horseradish: Stir 1 teaspoon of prepared horseradish into the filling for a sharp kick.
- Avocado: Mash half a ripe avocado into the yolks in place of the olive oil, and serve them the same day.
- Capers and lemon: Top each half with a rinsed caper and a little grated lemon zest.
- Spicy: Add a little more cayenne to the filling and finish with chopped fresh jalapeño.
Notes and tips
- Use eggs a week old: Very fresh eggs cling to their shells. Eggs bought about a week ahead peel much more cleanly.
- Using Easter eggs: Dyed eggs that were hidden or left out at room temperature for more than 2 hours should be thrown away. Use eggs that have stayed refrigerated.
- Pipe for a party: A zip-top bag with the corner snipped fills two dozen halves in a couple of minutes and keeps the platter neat.
- Check the mustard label: Dijon should read mustard seed, vinegar, water, and salt.
Nutrition and mindful eating
- Eggs are one of the most complete proteins there is, and the yolk carries choline, vitamin D, and most of the egg's flavor.
- Whole-milk Greek yogurt makes the filling creamy and tangy and adds more protein and live cultures.
- Olive oil brings a real fat that makes the filling silky and helps the snack hold you.
- Protein and fat together make a small snack satisfying, which is why four halves can carry you for hours.
- As you eat, notice the cool, creamy filling and the warm hint of paprika, and pay attention to how four halves carry you: a snack like this should take you comfortably to your next meal, hungry but steady rather than ravenous.
Frequently asked questions
Have a question about this Deviled Eggs with Greek Yogurt? Start here, with the questions people ask most.
Why do my yolks have a green ring?
The eggs cooked too long or too hot. Taking the pan off the heat for the 12 minutes and moving the eggs straight into ice water keeps the yolks bright yellow.
Can I make them ahead?
Yes. Cook and peel the eggs and make the filling up to 2 days ahead, store them separately in the refrigerator, and fill the eggs just before serving.
Can I use mayonnaise?
Yes. Use an avocado-oil mayonnaise made with avocado oil, eggs, vinegar, and salt in place of half the yogurt for a richer filling.
How do I take them to a party?
Carry the whites in a covered container and the filling in a piping bag, both in a cooler, and fill them when you arrive.
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