They are well-seasoned, mildly spicy, creamy, and delicious! And since they’re ready in just 20 minutes, it’s easy to whip them up anytime. I make these eggs with Greek yogurt instead of mayonnaise. This substitution works very well - they are wonderfully creamy and delicious. In fact, they are one of my favorite keto appetizers. Deviled eggs are amazing. It’s like magic - simply removing the yolks and mixing them with something creamy plus a few spices transforms the humble hard-boiled egg into a delicacy.
Ingredients
Variations
You can use sour cream or mayonnaise instead of Greek yogurt or a combination of both. You can also vary the spices you use. Good options include dried thyme, dried oregano, chili powder, and ground cumin. Use a generous pinch of any additional spice or herb. While I love Dijon mustard, spicy mustard is also good in this recipe.
Instructions
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. I do think they taste best when freshly made, though. I don’t recommend freezing the leftovers.
Hard-boiled eggs: You’ll want the yolks well-cooked. So, if you use this hard-boiled eggs recipe, leave the eggs in the hot water for 12-13 minutes. Greek yogurt: It’s best to use plain whole-milk Greek yogurt. I don’t recommend using low-fat yogurt in this recipe. Mustard: I use Dijon mustard. It’s creamier and less vinegary than yellow mustard, and it’s tastier, too! To season: Salt, pepper, smoked paprika, and cayenne pepper.
You start by cutting each egg in half lengthwise. Remove the yolks into a small bowl and arrange the whites on a serving plate. (Photos 1,2).
Use a fork to mash the egg yolks, then mix in the yogurt, mustard, and spices. Mix until smooth. (Photos 3,4).
Spoon the mixture back into the egg whites and sprinkle some more smoked paprika on top to make them look prettier. (Photos 5,6).
That’s it! Wasn’t that easy?
Inevitably, some of the yolk mixture will stick to the piping bag and eventually find its way to the trash. So, I usually opt for simply spooning the yolk mixture into the empty egg white halves with a spoon rather than using a pastry bag.
Sometimes, I make them for lunch, and then I have two eggs (four halves) alongside fresh-cut veggies or a salad (this cucumber tomato salad is awesome). They are also excellent as a quick snack.
More Deviled Egg Recipes
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