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Healthy Deviled Eggs

Healthy deviled eggs get their creamy filling from plain nonfat Greek yogurt, Dijon mustard, and a splash of apple cider vinegar. The eggs are cooked in a 3-quart saucepan, cooled in an ice bath, and chilled before serving for a smooth, tangy appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 77
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 9 cups water cold, divided
  • 2 cups ice
  • 0.25 cup Greek yogurt plain, nonfat
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.125 tsp salt
  • 0.125 tsp black pepper
  • 0.125 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add 7 cups cold water, covering the eggs by about 1 inch.
  3. Bring to a full boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Put the remaining 2 cups cold water and the ice in a medium bowl.
  7. Transfer the eggs to the ice bath and let them cool for 5 minutes.
  8. Peel the eggs, rinse away any shell fragments, and pat them dry.
  9. Halve the eggs lengthwise and transfer the yolks to a small bowl.
  10. Mash the yolks with the Greek yogurt, Dijon mustard, vinegar, salt, and pepper until smooth.
  11. Spoon the filling evenly into the egg whites.
  12. Sprinkle with paprika.
  13. Cover and refrigerate for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before mixing in the yogurt. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free option, use plain unsweetened dairy-free yogurt.