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.
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.