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Healthy Deviled Eggs with Greek Yogurt

These Healthy Deviled Eggs with Greek Yogurt are only 4 ingredients, low carb, keto friendly and packed with protein! An easy, crowd-pleasing recipe!

It’s also the first time I have made deviled eggs.

Sometimes I think you are going to run away because I make you all these crazy recipes but then I admit to you that I have never made simple things like gluten free biscuits or sweet potato casserole.

Thank you for staying <3

I had a bunch of air fryer hard boiled eggs leftover the other day, that I was going to use to make salt and pepita hard boiled egg snack, but then I remember it’s almost Easter. You probably have a bunch of hard boiled eggs to use up right?

Enter: protein PACKED little egg gems of creamy goodness!


I love eggs. They are protein packed, and you can eat them in so many fun and creative ways, like breakfast cauliflower pizza with eggs and thai green curry eggs benedict.

When I think of a party, I think of all sorts of appetizers and one of them is deviled eggs! And YES, it’s a little crazy that I’ve never made them myself until now, but stick with me on this one because this healthy deviled egg recipe is a winner! BUT are they healthy? In this recipe, the answer to that is definitely YES, as I’ve made a couple healthy swaps to make them better for you and just as creamy and delicious!


When deciding on some appetizers for your next family get together, you’ll definitely want to add some of these babies to your list of must-haves. These Healthy Deviled Eggs with Greek Yogurt use wholesome, healthy ingredients and the result? A protein-loaded crowd pleaser that’s also a cinch to whip up! Yes PLEASE! Here’s what you’ll need to pick up from the grocery store:

  • Large Eggs
  • Non Fat Plain Greek Yogurt
  • Dijon Mustard
  • Salt
  • Paprika for sprinkling



Place eggs in a large pot and cover them with one inch of water. Bring to a boil. Once boiling, turn the heat off, cover the pot with a lid and let the eggs stand for 10 minutes. Next, drain the eggs and cover them with cold ice water for 10 additional minutes. 


Peel the eggs and cut them lengthwise in half. Remove the yolks and place in a separate bowl. Mash the yolks with a fork. Add in the yogurt, dijon mustard and salt to the yolks and mix until well combined and smooth. 

Finish and Devour

Put the yolk mixture into a piping bag and pipe into the centers of the eggs. Sprinkle with paprika and enjoy!


  • 6 Large eggs
  • 1/4 Cup Non-fat Plain Greek yogurt
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • Paprika, for sprinkling


  • Place the eggs in a large pot and cover with 1 inch of water. Bring to a boil. Once boiling, turn off the heat, cover and pot and let the eggs stand for 10 minutes. Then, drain the pot and cover with cold water for 10 minutes.
  • Peel the eggs and slice in half length wise. Remove the yolks and place into a bowl, mashing them up with a fork. Add in the yogurt, mustard and salt and mix until smooth.
  • Put the yolk mixture into a piping bag and fill up the whites, sprinkling with paprika.


Calories: 38.8kcal | Carbohydrates: 0.2g | Protein: 3.5g | Fat: 2.5g | Saturated Fat: 1g | Cholesterol: 105.5mg | Sodium: 144.1mg | Sugar: 0.2g | Calcium: 0.5mg

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