Yogurt Deviled Eggs

These Yogurt Deviled Eggs offer a delicious, more nutritious spin on the traditional recipe. The yolks are blended with creamy Greek yogurt, olive oil, champagne vinegar, and a touch of honey for balance. Finished with crunchy dill pickles, pickled radishes, and a dusting of smoked paprika, they bring bright flavor and plenty of texture to every bite. With no commercial mayo or seed oils, they’re made entirely with simple, nourishing ingredients. Serve them as a crowd-pleasing appetizer, a colorful snack board addition, or a perfect bite for your brunch table.

Yogurt Deviled Eggs

These yogurt deviled eggs skip the usual mayo for a creamy, tangy filling made with Greek yogurt, olive oil, and a splash of champagne vinegar. Topped with pickles, dill pickled radishes, and smoked paprika, they’re a bright, flavorful, fresh twist on the classic.

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Prep Time:18 minutes mins

Cook Time:12 minutes mins

Total Time:30 minutes mins

Servings: 6

Ingredients

Deviled Eggs

• 6 large eggs
• 3 Tablespoons whole milk Greek yogurt
• 2 Tablespoons extra virgin olive oil
• ½ Tablespoon Champagne vinegar
• ⅛ teaspoon honey
• ¼ teaspoon pepper
• ¼ teaspoon salt

Toppings

• dill pickles cut in quarters
• Dill Pickled Radishes
• smoked paprika

Instructions

• Gently place eggs in a saucepan and cover with water. Bring to a boil and continue boiling for 12 min. While eggs are boiling, prepare an ice water bath: to a medium bowl, add a cup or two of ice cubes and cover with cool water.
• Once eggs are done, carefully drain and then using a large spoon, place eggs in ice water bath. Once eggs have cooled, peel and cut eggs in half. Carefully transfer yolks to a small mixing bowl and mash well with a fork or potato masher.
• Add remaining Deviled Egg ingredients to the bowl and stir to blend evenly.
• Fill each egg with the yolk mixture. You can use a pastry bag for this step, if you like.
• Top each with a pickle slice quarter, a pickled radish, and a sprinkling of smoked paprika.

Notes

Preferred Ingredients:

Extra Virgin Olive Oil – McEvoy Ranch Organic Olive Oil

Champagne Vinegar – McEvoy Ranch Champagne Vinegar

Dill Pickles – Doux South Angry Cukes

Nutrition

Serving: 2egg halves | Calories: 120kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 206mg | Sodium: 236mg | Potassium: 80mg | Sugar: 1g

Calories: 120kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Yogurt Deviled Eggs

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