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Greek Yogurt Deviled Eggs

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Greek Yogurt Deviled Eggs

Course Side Dish
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 12 eggs
Calories 83kcal


  • 12 hard boiled eggs peeled
  • 3/4 cup nonfat plain Greek yogurt
  • 1 Tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 teaspoon paprika for garnish
  • 1 Tablespoon chopped chives for garnish


  • Cut eggs in half lengthwise.
  • Remove egg yolks and place in a blender or food processor. Place egg whites on a platter; set aside.
  • Add yogurt, mustard, Worcestershire sauce, garlic powder, salt and pepper to the blender and blend until smooth.
  • Transfer mixture to a resealable plastic bag, snip the corner and pipe into prepared egg whites. Garnish with paprika and chives.
  • Keep refrigerated until serving.


Serving size – 2 halves
MFP: MFF Greek Yogurt Deviled Eggs
April 2021


Calories: 83kcal | Carbohydrates: 1.8g | Protein: 6.9g | Fat: 5.3g
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