Greek Yogurt Deviled Eggs
Prep time
Total time
Deviled eggs are an American classic, but need a little lightening up for the summer picnic months. These Greek yogurt deviled eggs give you all the richness and comfort you expect, with a little extra flavor and tang.
Serves: 6 servings
  • 12 organic eggs - cooled, boiled and peeled
  • ⅓ cup Greek yogurt
  • 1 Tbsp olive oil
  • ½ tsp salt
  • 1 heaping tsp Dijon mustard
  • 5 basil leaves, rough chopped
  • ½ green onion, or 2 Tbsp chopped chives
  1. Place basil and green onion/chives in a food processor (mini if possible) with the salt, olive oil, and mustard. Pulse until finely chopped.
  2. Cut eggs in half lengthwise and place yolks in the food processor along with the yogurt. Set whites aside on a serving platter.
  3. Blend herbs and yolks until mixture is smooth. Scoop mixture into a piping bag (or Ziploc bag with a tip cut off) and pipe mixture into the hole of each egg white.
  4. Garnish eggs with more chopped basil or chive/onion and serve at room temperature or chilled. Sprinkle with paprika if you like.
Nutrition Information
Serving size: 2 halves
Recipe by Eating Made Easy at