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Home » Snack » Greek Yogurt Deviled Eggs Without Mayo

Published: Apr 15, 2019 · Modified: Apr 17, 2022 by Zerrin & Yusuf

Greek Yogurt Deviled Eggs Without Mayo

Jump to Recipe·Print Recipe

Looking for a tasty yet easy appetizer recipe? Make these creamy Greek Yogurt Deviled Eggs Without Mayo and get ready for compliments! The combination of egg yolk, olive oil, yogurt, mustard and lemon juice gives you the tastiest appetizer for any occasion. They have the perfect creamy texture. Make sure to watch our quick video below.

Deviled eggs served on a white plate.

Although we don't hate mayonnaise, we often use store-bought or homemade Greek yogurt as a substitute for it to make our dishes healthier. Plus, we love the tangy and creamy taste of yogurt. If you are like us and looking for a low calorie mayo substitute, use yogurt instead.

We love these no mayo deviled eggs for late brunch too. Super easy to prepare, super tasty and nutritious. Love late weekend brunch ideas with eggs? Check out our Turkish eggs cilbir, menemen and spinach eggs too.

Jump to:
  • About The Ingredients
  • How To Make
  • How To Make Ahead
  • How To Store Leftover
  • FAQs
  • More Egg Recipes
  • More Appetizers
  • 📖 Recipe
  • 💬 Comments

Deviled eggs are often considered as a low carb Easter food, but they make wonderful party foods for any occasion. They can be served along with no tahini hummus, black eyed pea salad and potato tuna egg salad.

If you are after alternative flavors to classic deviled egg recipes for your gatherings, you should give this protein packed Greek yogurt deviled eggs recipe a try! They are gluten free and keto appetizers too.

About The Ingredients

The ingredients for this mayo free deviled eggs recipe can be put into 2 categories: Main ingredients and optional garnishes. 

  • Eggs: We use medium eggs. It is better when they are not super fresh. The shells stick on the eggs when they are fresh, so it is harder to peel them. 1 or 2-week-old eggs are the best for hard boiled eggs. 
  • Olive oil: It adds a nice richness to the egg yolks. You can use extra virgin olive oil if you like.
  • Spices: We use salt, black pepper and cumin. These are the spices we always sprinkle on eggs no matter how they are cooked. You can add extra spice like paprika and garlic powder too.
  • Lemon juice: It complements the flavor of Greek yogurt and gives a refreshing touch. You can use apple cider vinegar or white wine vinegar as a substitute if you don't have lemon on hand. 
  • Greek yogurt: We often use homemade strained yogurt, but you can buy it from store. Just make sure it is plain Greek yogurt. Also, if you want another substitute for mayo, you can use sour cream just in the same way. 
  • Mustard: Use either Dijon mustard or yellow mustard. Both will give a nice kick.
  • Parsley and red sweet peppers: These are for optional garnish. You can substitute fresh dill for parsley. And substitutes for sweet peppers are pickles, raw onions, radishes or jalapeno peppers. Alternatively, you can leave them out and just sprinkle some paprika on these deviled eggs.

How To Make

It is really easy to make this healthy deviled eggs recipe without mayo. We have three main steps: Cook the eggs, prepare them to become deviled and assemble. Let's learn these steps in detail.

Hand pouring water over the eggs in a saucepan.
  1. Make hard boiled eggs: Place the eggs in a sauce pan and pour water over them. Make sure all the eggs are covered with water. Bring it to a boil, reduce the heat and let it simmer for 5 minutes. Alternatively, you can cook eggs in an instant pot.
Cooked eggs in a glass bowl with col water.
  1. Stop the cooking process: Transfer the boiled eggs immediately into a bowl with cold water and ice to stop the cooking process. Let them sit in this bowl for 3-4 minutes and remove.
Hands peeling a hard boil egg.
  1. Peel the eggs: Tap a spoon on a hard boiled egg to crack all sides of the shell. Optionally, you can then roll it between your hands to loosen the shell. But we don't feel it is really necessary. Then peel the egg easily now. This is the easiest way of peeling eggs without breaking it. You can watch how easy it is in our video. Repeat this for all the eggs.
Hands cutting a hard boiled egg with a knife.
  1. Halve the eggs: Use a sharp knife to cut the hard boiled eggs into two legthwise. Wipe the knife after cutting each, so the eggs look all clean. Put them on a plate.
Hand gently squeezing half of a hard boiled egg to loosen the yolk.
  1. Remove the egg yolks: Gently squeeze the halved eggs to loosen the egg yolk.
Hands removing a cooked yolk from egg white with a spoon.

And then use a spoon to drop the egg yolk into a bowl. Repeat this for all the egg halves.

Hand mixing cooked egg yolks and Greek yogurt with a fork in a bowl.
  1. Prepare the filling: Add in salt, cumin and black pepper over the yolks in the bowl. Add in olive oil, lemon juice, mustard and Greek yogurt.
Hand mashing egg yolks and other ingredients with a fork in a bowl.

Mix well with a fork until creamy. Put this mixture into a piping bag. If you don't have a piping bag, just use a spoon to fill the egg whites.

A piping bag filling the egg white halves with the egg yolk mixture.
  1. Fill the egg white halves: Using a spoon or a piping bag, fill the egg whites with the egg yolk mixture. 
Hand garnishing deviled eggs with parsley.
  1. Garnish your deviled eggs: This is an optional fun part. You can garnish them with parsley or fresh dill. Also, place a slice of pepper on each. Alternatively, you can use raw onions, radishes or pickles for garnish.

How To Make Ahead

If you want to make these deviled eggs without mayo ahead, you can do it a day before. So how do you keep deviled eggs fresh overnight?

You should store the boiled and scooped-out egg whites and the prepared yolk mixture separately. Otherwise, the top of your deviled eggs will get dried out as they sit in the fridge.

After boiling the eggs as described above, put the egg whites on a plate and cover them with plastic wrap. Keep them in the fridge. 

Put the egg yolk mixture into a zip lock bag and seal it. Make sure to remove as much air as possible. Keep it in the fridge.

When you are ready to serve, take them out from the fridge. Let them sit on the counter for 15-20 minutes. The filling might not pipe well if it is too cold. Give it a good stir and fill the egg whites using a piping bag or a spoon. Garnish and serve.

Deviled eggs without mayo garnished with parsley and red bell pepper on a white plate.

How To Store Leftover

If you have leftovers, cover the deviled eggs with plastic wrap and put them in an airtight container. This will both prevent their top from drying out and act as a barrier between eggs and the odors in the fridge.

Foodsafety.gov recommends keeping hard-cooked eggs up to a week, but we find it too long. They won't taste as good when they are kept that long. So consume your deviled eggs within 1-2 days. 

FAQs

How long can I keep deviled eggs at room temperature when serving?

Keep them on the table for 1 or 2 hours at most. This might change depending on the temperature. So not to risk your health, we think eating them in 1 hour is the best.

Why do you put lemon juice or vinegar in deviled eggs?

They give the eggs a nice tangy flavor. If you like eggs on the savory side, use either of these or increase the amount of mustard. 

How do you stiffen deviled eggs?

If you think your deviled egg filling is too runny, you can thicken it with an extra egg yolk. Cook one or two extra eggs and remove the yolk from the whites. Mash it with a fork and fold it into the filling mixture. Alternatively, you can use leftover hummus or mashed potatoes too.

More Egg Recipes

  • ​Egg Stuffed Tomatoes
  • Eggy Bread

More Appetizers

  • Fava Bean Dip
  • Creamy Cucumber Salad with Greek Yogurt
  • Coleslaw without Mayo

You might also like:

  • Baking Powder Chicken Wings Baked In The Oven
  • Red Lentil Hummus Dip
  • Turkish Eggs Cilbir Recipe
  • Grilled Halloumi Cheese

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Print

📖 Recipe

Greek Yogurt Deviled Eggs Without Mayo

Deviled eggs garnished with sweet peppers and parsley on a white plate.
Print Recipe

★★★★★

4.8 from 4 reviews

 

Deviled Eggs without mayo. Creamy thanks to Greek yogurt, a little tangy thanks to lemon and mustard.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: Snack
  • Method: Cooking
  • Cuisine: American

Ingredients

Scale

Deviled Eggs:

  • 5 eggs

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon cumin

  • ¼ teaspoon black pepper

  • 1 tablespoon lemon juice

  • 2-3 tablespoons Greek yogurt

  • 1 teaspoon mustard

Optional Garnish:

  • 1 tablespoon chopped parsley
  • 2 tablespoons diced red bell pepper

Instructions

  1. Make hard boiled eggs: Place the eggs in a sauce pan and pour water over them. Make sure all the eggs are covered with water. Bring it to a boil, reduce the heat and let it simmer for 5 minutes.
  2. Stop the cooking process: Transfer the boiled eggs immediately into a bowl with cold water and ice to stop the cooking process. Let them sit in this bowl for 3-4 minutes and remove.
  3. Peel the eggs: Tap a spoon on a hard boiled egg to crack all sides of the shell. Optionally, you can then roll it between your hands to loosen the shell. But we don't feel it is really necessary. Then peel the egg easily now. This is the easiest way of peeling eggs without breaking it. Repeat this for all the eggs.
  4. Halve the eggs: Use a sharp knife to cut the hard boiled eggs into two legthwise. Wipe the knife after cutting each, so the eggs look all clean. Put them on a plate.
  5. Remove the egg yolks: Gently squeeze the halved eggs to loosen the egg yolk and then use a spoon to drop the egg yolk into a bowl. Repeat this for all the egg halves.
  6. Prepare the filling: Add in salt, cumin and black pepper over the yolks in the bowl. Add in olive oil, lemon juice, mustard and Greek yogurt. Mix well with a fork until creamy. Put this mixture into a piping bag. If you don't have a piping bag, just use a spoon to fill the egg whites.
  7. Fill the egg white halves: Using a spoon or a piping bag, fill the egg whites with the egg yolk mixture. 
  8. Garnish your deviled eggs: This is an optional fun part. You can garnish them with parsley or fresh dill. Also, place a slice of pepper on each. Alternatively, you can use raw onions, radishes or pickles for garnish.

Notes

  1. To make them ahead: After boiling the eggs as described above, put the egg whites on a plate and cover them with plastic wrap. Keep them in the fridge. Put the egg yolk mixture into a zip lock bag and seal it. Make sure to remove as much air as possible. Keep it in the fridge. When you are ready to serve, take them out from the fridge. Let them sit on the counter for 15-20 minutes. The filling might not pipe well if it is too cold. Give it a good stir and fill the egg whites using a piping bag or a spoon. Garnish and serve.
  2. To store leftovers: cover the deviled eggs with plastic wrap and put them in an airtight container. This will both prevent their top from drying out and act as a barrier between eggs and the odors in the fridge. They won't taste as good when they are kept more than 2 days. So consume your deviled eggs within 1-2 days.
  3. If you think your deviled egg filling is too runny, you can thicken it with an extra egg yolk. Cook one or two extra eggs and remove the yolk from the whites. Mash it with a fork and fold it into the filling mixture.

Nutrition

  • Serving Size:
  • Calories: 269
  • Sugar: 1.7 g
  • Sodium: 510.6 mg
  • Fat: 20.3 g
  • Carbohydrates: 2.8 g
  • Protein: 18.2 g
  • Cholesterol: 468.5 mg

Keywords: deviled eggs without mayo, mayo free deviled eggs, healthy deviled eggs

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Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sue W says

    December 24, 2021 at 6:51 pm

    The flavor is good, but I would highly recommend starting with a much smaller amount of yogurt than the recipe calls for. Add the yogurt a little bit at a time until the desired consistency is reached. I added 2Tbsp of the yogurt to start and my filling was extremely runny. I sprinkled on a little Paprika at the end for color.

    ★★★★

    Reply
  2. Alexis Gibson says

    December 21, 2021 at 6:53 pm

    Hello! I am planning on making this recipe for Christmas! I have standard yellow mustard. Do you think Dijon is needed?
    Sounds delicious!!!

    Reply
    • Zerrin & Yusuf says

      December 22, 2021 at 3:50 am

      Hi Alexis, you can use yellow mustard. Dijon is not a must, just a preference.
      We wish you a merry Christmas!

      Reply
  3. Maria says

    August 17, 2020 at 12:36 am

    I'm so happy to find this recipe since I don't like mayo

    Reply
  4. APG says

    June 21, 2020 at 7:38 pm

    Does the recipe call for dry mustard, or prepared?

    Reply
    • Yusuf says

      July 03, 2020 at 1:59 am

      No not dry mustard. Use dijon mustard sauce.

      Reply
  5. Carol says

    June 14, 2019 at 4:39 am

    Can these be made with regular plain yogurt or must it be Greek yogurt to get fuller, thicker consistency

    Reply
    • Zerrin says

      June 14, 2019 at 9:32 am

      Hi Carol! You are right. The filling will be thinner if you use regular yogurt and thus it will be harder to place it in the egg whites.

      Reply
  6. Adina says

    April 19, 2019 at 1:05 pm

    Lovely eggs, I make them without mayonnaise often as well. And you are right, they are not only for Easter, in Germany they are a very popular fingerfood, you will find them at most celebrations as part of the buffet.

    Reply
  7. Erika says

    June 27, 2017 at 6:05 am

    I bet these are so creamy and good! Love the idea of making deviled eggs with greek yogurt. I want to try these soon!

    ★★★★★

    Reply
    • Zerrin says

      July 07, 2017 at 12:00 am

      Hi Erika! Greek yogurt makes it super creamy and yummy. Hope you have a chance to try it.

      Reply
  8. Alice says

    June 22, 2016 at 2:05 pm

    It looks cool and delicous. I will try it soon. Thank for share !

    Reply
  9. Anthony says

    March 12, 2016 at 5:26 am

    Awesome, they look so yummy, I can't wait to make this for my kids, they will love it. Thank you so much !

    ★★★★★

    Reply
  10. Jenna @ A Savory Feast says

    March 11, 2016 at 1:22 am

    I bet these are so creamy and good! Love the idea of making deviled eggs with greek yogurt. I want to try these soon!

    Reply
  11. Rach's Recipes says

    March 10, 2016 at 8:56 am

    I made this for breakfast but sprinkled finely chopped chives and a pinch of garlic powder on top for a kick. Really good, thanks for sharing.

    ★★★★★

    Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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