Greek Yogurt Deviled Eggs with Lemon

Greek Yogurt Deviled Eggs with Lemon are a bright, creamy twist on the classic appetizer. Tangy Greek yogurt stands in for much of the usual mayonnaise, creating a smooth filling with a clean, fresh flavor that pairs especially well with lemon and mustard.

These deviled eggs are simple to prepare and look elegant on a platter, making them a practical choice for brunches, holiday spreads, picnics, or light snacks. The filling is rich without feeling heavy, and the lemon adds a lively finish that keeps each bite balanced.

This version uses pantry-friendly ingredients and a straightforward method, so you can make a polished appetizer without much effort. A light sprinkle of paprika and a little fresh dill complete the eggs with color, aroma, and a classic deviled egg presentation.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 12 minutes
• Total time: 42 minutes
• Servings: 12 deviled egg halves
• Difficulty: Easy

Why You’ll Love It

• The filling is creamy and tangy with a fresh lemon flavor.
• Greek yogurt lightens the texture while keeping the eggs rich and satisfying.
• The recipe uses simple ingredients that are easy to find.
• These deviled eggs work well for parties, brunches, and make-ahead appetizers.
• The garnish adds color and a polished presentation with very little extra effort.

Nutritional Benefits and Adaptable Variations

• Use full-fat or low-fat plain Greek yogurt depending on your preferred richness.
• Add 5 milliliters hot sauce to the filling for a spicier version.
• Swap dill for finely chopped chives or parsley for a different herbal finish.
• Pipe the filling with a star tip for a more decorative presentation.
• A small pinch of garlic powder can be added for a slightly more savory flavor.

Step-by-Step Instructions

1. Place the eggs in a medium saucepan and cover them with 1200 milliliters water. Set the pan over medium-high heat and bring the water to a full boil.
2. As soon as the water reaches a boil, cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
3. While the eggs stand, prepare a bowl of ice water. Transfer the eggs to the ice water and chill them for 10 minutes so they cool quickly and peel more easily.
4. Peel the cooled eggs and slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
5. Mash the yolks with a fork until fine and crumbly. Add the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and black pepper.
6. Stir and mash the mixture until the filling is smooth and creamy. Taste and adjust with a tiny extra pinch of salt or a few drops of lemon juice if needed.
7. Spoon or pipe the filling evenly into the egg white halves, dividing it among all 12 halves.
8. Lightly sprinkle the tops with sweet paprika and finish with small pieces of fresh dill. Serve chilled or slightly cool.

Nutrition Information

Nutrition is an approximate estimate per deviled egg half and can vary based on the exact size of the eggs and the brand of Greek yogurt and mayonnaise used.

Storage & Make-Ahead Tips

Store leftover deviled eggs in a covered container in the refrigerator.

For the best texture and appearance, enjoy them within 2 days.

If making ahead, you can prepare the filling and egg whites separately, then fill and garnish shortly before serving.

FAQ

1. Can I make these deviled eggs ahead of time?

Yes. You can boil and peel the eggs and prepare the filling up to 1 day in advance. Store the egg whites and filling separately in the refrigerator, then fill and garnish them before serving for the best presentation.

2. Can I use only Greek yogurt and skip the mayonnaise?

Yes. The mayonnaise adds a little extra richness, but you can replace it with an equal amount of Greek yogurt if you want a more tangy and lighter filling.

3. What type of Greek yogurt works best?

Plain Greek yogurt works best so the filling stays thick and creamy. Full-fat Greek yogurt gives the richest texture, while low-fat Greek yogurt still works well.

4. How do I keep the egg whites from tearing while peeling?

Cool the eggs in ice water right after the resting time, then gently crack and peel them under a little running water if needed. Slightly older eggs also tend to peel more cleanly than very fresh eggs.

5. Can I add other seasonings to the filling?

Yes. A pinch of garlic powder, a few drops of hot sauce, or a little finely chopped chive can be added without changing the basic texture of the recipe.

Greek Yogurt Deviled Eggs with Lemon

Greek Yogurt Deviled Eggs with Lemon are a bright, creamy twist on the classic appetizer. Tangy Greek yogurt stands in for much of the usual mayonnaise, creating a smooth filling with a clean, fresh flavor that pairs especially well with lemon and mustard.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Additional time 10 minutes mins

Total Time 42 minutes mins

Servings 12 deviled egg halves

Calories 48 kcal

Ingredients

  

• 6 large eggs
• 1200 milliliters water
• 60 grams plain Greek yogurt
• 15 milliliters mayonnaise
• 10 milliliters Dijon mustard
• 10 milliliters fresh lemon juice
• 2 grams lemon zest
• 1 gram fine salt
• 0.5 gram black pepper
• 1 gram sweet paprika for garnish
• 2 grams fresh dill for garnish

Instructions

 

• Place the eggs in a medium saucepan and cover them with 1200 milliliters water. Set the pan over medium-high heat and bring the water to a full boil.
• As soon as the water reaches a boil, cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
• While the eggs stand, prepare a bowl of ice water. Transfer the eggs to the ice water and chill them for 10 minutes so they cool quickly and peel more easily.
• Peel the cooled eggs and slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
• Mash the yolks with a fork until fine and crumbly. Add the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and black pepper.
• Stir and mash the mixture until the filling is smooth and creamy. Taste and adjust with a tiny extra pinch of salt or a few drops of lemon juice if needed.
• Spoon or pipe the filling evenly into the egg white halves, dividing it among all 12 halves.
• Lightly sprinkle the tops with sweet paprika and finish with small pieces of fresh dill. Serve chilled or slightly cool.

Notes

Nutrition is an approximate estimate per deviled egg half and can vary based on the exact size of the eggs and the brand of Greek yogurt and mayonnaise used.

Store leftover deviled eggs in a covered container in the refrigerator.