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Deviled Eggs
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Deviled Eggs

Deviled eggs made with yogurt.
Prep Time15 mins
Total Time15 mins
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


  • Remove yolks from whites. Put in food processor.
  • Add remaining ingredients.
  • Puree
  • Taste. Add additional salt, pepper, or more horseradish (if you like it a bit spicier!)
  • Scoop filling into egg halves, using either a spoon or a pastry bag.
  • Garnish with freshly chopped chives.


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