How To Prepare Deviled Eggs Recipe Without Mayo Simple

Posted on

Craving deviled eggs but looking for a lighter option? Ditch the mayo and whip up this flavorful, protein-packed version that’s perfect for parties, potlucks, or a satisfying snack.


No Mayo Deviled Eggs
No Mayo Deviled Eggs

1 dozen large eggs

  • 1/4 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped red onion
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat and cover for 12 minutes. Drain and rinse under cold running water until cool enough to handle. Peel the eggs carefully.

    2. Cut and separate the eggs: Slice the eggs in half lengthwise. Gently remove the yolks from the whites and place them in a medium bowl. Set the empty egg whites aside on a plate.

    3. Mash the yolks: Using a fork or potato masher, mash the yolks until smooth.

    4. Combine the deliciousness: Add the Greek yogurt, Dijon mustard, chives, red onion, smoked paprika, salt, and pepper to the mashed yolks. Mix well until well combined and creamy.

    5. Fill ‘er up! Spoon the yolk mixture evenly into the empty egg whites. You can use a piping bag for a neater presentation (optional).

    6. Garnish and refrigerate: Sprinkle with additional paprika or chopped chives for garnish. Cover the eggs with plastic wrap and refrigerate for at least 30 minutes before serving.

    Nutrition Facts (per serving, approx. 2 halves)

    Calories: 80

  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 180mg
  • Sodium: 130mg
  • Carbohydrates: 1g
  • Protein: 6g

  • Conclusion:

    These deviled eggs are a fantastic alternative to the classic mayo-based version. They’re lighter, yet still deliver on flavor and creaminess. Plus, they’re a great source of protein and healthy fats, making them a perfect guilt-free snack.

    Frequently Asked Questions:

    1. Can I use a different type of yogurt? Absolutely! You can substitute plain Greek yogurt with sour cream or cottage cheese for a similar texture.

    2. What are some other flavor variations? Get creative! You can add a pinch of cayenne pepper for a kick, chopped fresh herbs like dill or parsley, or a teaspoon of finely grated Parmesan cheese.

    3. How long will these deviled eggs last? Store them in an airtight container in the refrigerator for up to 3 days.

    4. Can I make these deviled eggs ahead of time? Yes! They’re actually perfect for making ahead. Prepare them up to 24 hours in advance and store them covered in the refrigerator.

    5. Do I have to peel the eggs perfectly? No worries! A few imperfections won’t affect the taste. You can even chop up any uneven pieces and add them to the yolk mixture.