Appetizer/ eggs/ Side Dish

Healthy Deviled Eggs

March 30, 2015 (Last Updated: April 26, 2017)

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You can’t help think about deviled eggs around Easter time.  How else are you going to use up all those hard boiled eggs? We do eat deviled eggs throughout the year, not just at Easter time,  but they are always made this time of year.  This time I decided to change up my traditional version and made healthy deviled eggs!

Deviled Egg

Deviled Egg

Instead of making these  eggs with mayonnaise, I used plain Greek yogurt.  The taste is still amazing, but by adding Greek yogurt, there is less fat, fewer calories, and more protein!  I love substituting an ingredient that is healthier and no one can tell the difference! I also used creamed horseradish.  Horseradish can add a lot of kick, but these just seem to have a hint of heat.  When you bite into one of these deviled eggs, you don’t recognize that there is horseradish inside.  Instead, you think….”Hmmmm…What is that flavor?”

This dish can be made ahead of time, but are best used the same day they are made.  If pre-making, cover loosely with plastic wrap and refrigerate until ready to serve.

What is your favorite way to use up all those hard boiled eggs?


Need some tips on hard boiling your eggs?  Check out How to Boil Eggs.


Eggs for Deviled Eggs

Eggs for Deviled Eggs

Deviled Eggs

Deviled Eggs

Deviled Eggs
Prep Time
15 mins
Total Time
15 mins

Deviled eggs made with yogurt.

Course: Appetizer, Side Dish
Servings: 8 people
Author: Kathy
  • 8 hard boiled eggs , peeled and halved
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon creamed horseradish
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon white wine vinegar
  • salt
  • freshly ground black pepper
  • Chives , for garnish
  1. Remove yolks from whites. Put in food processor.
  2. Add remaining ingredients.
  3. Puree
  4. Taste. Add additional salt, pepper, or more horseradish (if you like it a bit spicier!)
  5. Scoop filling into egg halves, using either a spoon or a pastry bag.
  6. Garnish with freshly chopped chives.
Recipe Notes

This makes a very creamy egg filling. If you like your filling a bit stiffer, use less yogurt.



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  • Reply
    Kimberly @ KimRidge Farm
    March 31, 2015 at 4:17 am

    What a great idea to use yogurt. We like yogurt and I make it from milk. I make my own mayonnaise too, but yogurt is a nice change. And horseradish is very refreshing.

    Your eggs are absolutely beautiful. I am going to try your recipe. I use up my hard boiled eggs by making egg salads. Yogurt may be very good in an egg salad as well.

    Thank you for sharing your recipe.

    • Reply
      April 2, 2015 at 6:42 am

      I haven’t tried the Greek yogurt in egg salad! That’s a must try! Thanks for the idea.

  • Reply
    Erin @ Miss Scrambled Egg
    March 31, 2015 at 3:21 am

    I’m not a mayo fan, so your substitution is perfect. Deviled eggs are the perfect appetizer for Easter. 🙂

    • Reply
      April 1, 2015 at 3:29 pm

      I’m totally with Erin on the mayo and find it disgusting! So I am enamored with your option of using Greek Yogurt instead…..and it’s much healthier for you and my guess is my husband will not noticed a bit of a difference. Because you are right, so many hard boiled eggs to use this time of year! I like the chives too, yummy.

      • Reply
        April 2, 2015 at 6:43 am

        Let me know if he notices a difference!

  • Reply
    March 30, 2015 at 5:41 pm

    I love deviled eggs and yours are so pretty! I like mine with lots of vinegar and mustard. I bet that yogurt adds a nice tang!

    • Reply
      April 2, 2015 at 6:41 am

      The yogurt does add a nice tang. You can definitely add as much vinegar and mustard as you like. Just keep tasting as you add until it’s the perfect combination for you!

  • Reply
    Lori from LL Farm
    March 30, 2015 at 12:54 pm

    Pretty presentation! I love my eggs vinegary 😉 17 years of marriage and my husband still takes a small bite first, to see how much I used.

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