In my opinion, Deviled Eggs are some of the best finger food-appetizer-snacks ever. I absolutely love them. I can eat an entire plate full and still want to go back for more…I have to be really careful when I am at an event where someone brought Deviled Eggs, because if I don’t pay attention, I will eat half the plate before everyone else gets to have their fair share…confession.
The only thing that is unfortunate about the delicious little morsels is the mayonnaise. Traditionally, you add several tablespoons of mayonnaise and a little bit of mustard to form the egg yolk filling of a deviled egg, which makes them taste great but isn’t quite the healthiest option.
But wait! Solution. This recipe.
This recipe allows you to eat as many Deviled Eggs as you want and not feel one teensy bit guilty about it! Rather than being an unhealthy treat, these Deviled Eggs are actually great for you. They use Greek Yogurt instead of mayonnaise, and you can’t even tell the difference. They taste even better than the traditional kind. Seriously…even better.
I decided to kick these little guys up a notch by adding some Sriracha for spice, and I think it’s an excellent addition. BUT, if spicy food isn’t your thing, just leave out the Sriracha and you will still have a plate of absolutely mouthwatering Deviled Eggs!
The Greek yogurt makes the filling so creamy and perfect, the Dijon mustard adds some tangy sharp flavor, the Sriracha adds a little kick, and the celery salt rounds everything out and adds a salty note.
Boone ate two of these off the counter after I made them….. he approved.
Here is the recipe:Print
Spicy Greek Yogurt Deviled Eggs
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 Deviled Eggs 1x
- 6 eggs
- 3–4 tablespoons Greek yogurt (depending on your desired consistency)
- 1/2 tablespoon Dijon mustard
- 1/4 – 1/2 teaspoon Sriracha
- 1/4 teaspoon celery salt
- Paprika to sprinkle over top of the finished eggs
- Place your eggs in a medium pot and cover them with luke-warm water
- Bring the water to a rolling boil, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes
- When the 12 minutes are up, remove the lid from the pot and fill it with cold water, adding several ice cubes so the eggs can cool
- Peel each egg and slice them in half long ways
- Scoop out the egg yolks and add them to a small bowl
- Set the empty egg whites aside
- Using a spoon or fork, mash the egg yolks until they are crumb-like
- Add your Greek yogurt, Dijon mustard, and celery salt
- Stir/mash together until everything is creamy and smooth
- Add your Sriracha, starting with 1/4 teaspoon and adding more to taste
- Spoon the filling into a zip lock bag, and cut a hole in the corner
- Pipe the filling into each empty egg white half
- Lightly sprinkle paprika over the eggs once they are filled