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The Best Deviled Egg Recipe (No Mayo)


This Deviled Egg recipe is healthier and more flavorful than traditional deviled eggs made with mayonnaise. The Greek yogurt adds a tangy, creamy texture while the other ingredients give a unique flavor twist.

Why You’re Going to LOVE these Deviled Eggs

Deviled eggs are one of my favorite go-to appetizers.. all year long! They are easy to make, economical, and offer make-ahead convenience. They are also nutritious, filling, and delicious. So adding them to any party menu lineup is pretty much a no-brainer.

I wanted a deviled egg recipe that didn’t call for mayonnaise.. but I still wanted all the creamy goodness that the mayo brings to the table. After lots of trial and error, I found what I believe to be the very best deviled egg recipe without mayo. They are creamy, tangy, and so flavorful. No matter what we have on the menu, you can always bet that these deviled eggs will be one of the first things to disappear from the table. This fairly straightforward recipe also lends itself to lots of delicious variations- and I’ve listed some of my favorites below! I know you’re going to love them as much as we do.

deviled eggs scattered on a wooden cutting board

Ingredients for the Best Deviled Eggs:

  • Eggs– Our favorite way to cook hard-boiled eggs is in the Instant Pot! They are so easy to peel- which makes for pretty deviled eggs.
  • Mustard– We used yellow mustard, but this is really up to preference. You can also use dijon or spicy brown mustard.
  • Greek yogurt– Plain Greek yogurt adds a nice tangy creaminess. We used full fat Greek yogurt.
  • Lemon juice– We used fresh lemon juice, but you can use bottled in a pinch.
  • Salt & Pepper– To taste.
  • Garlic powder
  • Paprika– Optional, but delicious and pretty.
  • Fresh Chives– For garnish.
ingredients for best deviled egg recipe

How to Make the Best Deviled Egg Recipe:

  1. Peel the eggs and slice carefully in half lengthwise. Remove the yolk and put them in a medium bowl.
  2. Add the greek yogurt, mustard, lemon juice, garlic powder, salt and pepper.
  3. Mash the yolks together with a fork until smooth and creamy.
  4. Using a piping bag or spoon, fill the egg whites with the yolk mixture.
  5. Garnish with a sprinkle of paprika and chopped chives if desired.
  6. Enjoy!
process shots of how to make best deviled eggs recipe

Tips & Suggestions:

How long do deviled eggs last?

You can store leftover deviled eggs in the fridge for up to 3-4 days.

How long should you hard boil your eggs?

For hard boiled eggs, put your eggs in a small saucepan and cover with water. Bring to a boil. Boil softly for 8 minutes. Drain and cover with ice water. Cool completely before making your deviled eggs.

What can I add to my deviled eggs?

  • Dill Pickle: Use pickle juice instead of lemon juice and add 1 tablespoon finely diced dill pickle.
  • Smoky & Spicy: Replace the mustard with 1 teaspoon adobo sauce from a can of chipotle with adobo.
  • Lime & Sriracha: Replace the lemon juice with lime juice and add a dash of sriracha sauce.
  • Bacon & Eggs: Stir 1 tablespoon of bacon bits into the yolk. Top with additional bacon bits and fresh cracked black pepper.
  • Everything Bagel: Replace the paprika and chives with everything bagel seasoning.
  • Avocado Eggs: replace the greek yogurt with avocado.
  • Curried Eggs: Replace the garlic powder with curry powder. Top with additional curry powder.
a white ceramic dish filled with deviled eggs

Some of our Favorite Egg Recipes:

The Best Deviled Egg Recipe (No Mayo)

This Deviled Egg recipe is healthier and more flavorful than traditional deviled eggs made with mayonnaise. The Greek yogurt adds a tangy, creamy texture while the other ingredients give a unique flavor twist.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Servings: 6 servings

Calories: 78kcal

  • 6 large eggs hard boiled
  • 1 teaspoon yellow mustard
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • chopped fresh chives for garnish
  • Peel the eggs and carefully slice them in half lengthwise. Remove the yolks from the eggs and place them in a medium bowl.

  • Add the Greek yogurt, mustard, lemon juice, garlic powder, salt, and pepper to the bowl with the yolks.

  • Mash the mixture together with a fork until it’s smooth. Use a spoon or piping bag to fill each egg white half with the yolk mixture.

  • Sprinkle with paprika and chopped fresh chives for garnish. Serve chilled.

Calories: 78kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 277mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg

www.superhealthykids.com

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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