Greek Yogurt Deviled Eggs with Dill
Greek yogurt deviled eggs have a tangy, creamy filling with dill and a little chopped pickle. Four filled halves make one protein-forward snack serving. This batch is small enough for meal prep and easy to double for a family gathering.
Ingredients
- 8 large eggs
- 1/2 cup plain nonfat Greek yogurt
- 2 tsp Dijon mustard
- 2 tbsp dill pickle finely chopped and blotted dry
- 1 tbsp fresh dill chopped
- 1/4 tsp paprika
- 1/4 tsp black pepper
Instructions
- Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a full boil. Cover, remove from heat and let stand 12 minutes; very large or cold batches may need a little longer.
- Transfer eggs to an ice-water bath for 10 minutes. Peel, halve lengthwise and place yolks in a bowl. Whites and yolks should be fully firm.
- Mash yolks until fine. Stir in yogurt, mustard, chopped pickle, dill and pepper until creamy.
- Divide the filling among 16 egg-white halves with a spoon. Sprinkle paprika over the tops. Cover and chill until serving.
- Serve four halves per person. Allow 10 minutes cooling in addition to prep and cooking time.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Keep covered at 40°F or below and use within 3–4 days of cooking the eggs. Refrigerate within 2 hours, or 1 hour above 90°F. Keep cold when transporting. Do not freeze; egg whites become rubbery.