A classic party appetizer at approximately 80 calories per serving. Creamy Greek yogurt and Dijon filling in tender egg whites.
These Easy Deviled Eggs use non-fat Greek yogurt and light mayonnaise to keep that creamy, tangy filling you love while trimming the fat and calories. Dijon mustard and a sprinkle of paprika add real flavor, and a scatter of fresh herbs finishes it off. At around 80 calories and 2 WW Classic Points per serving, these are a genuinely satisfying appetizer for any gathering.
Recipe Info
Serves: 12 (24 halves) | Prep Time: 20 minutes | Cook Time: 12 minutes, plus cooling | Calories per serving: ~80
Nutrition per Serving (Estimated)
Protein: 7g | Fat: 5g | Carbohydrates: 1g | Fiber: 0g
WW Classic Points: Approximately 2 points per serving (in line with the original recipe, which was already light thanks to Greek yogurt and light mayonnaise). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 12 large eggs
- 60ml / 1/4 cup non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika, plus extra for garnish
- Fresh chopped dill or chives, for garnish (optional)
Instructions
- Boil the eggs. Place the eggs in a large pot and cover with cold water by about an inch. Slowly bring the water to a boil over medium heat. Once boiling, cover and remove from the heat. Let sit for about 12 minutes.
- Cool. Transfer the eggs to a bowl of iced water and let them cool for at least 10 minutes. This stops the cooking process and makes them easier to peel.
- Halve and separate. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
- Make the filling. Add the Greek yogurt, light mayonnaise, Dijon mustard, salt, pepper, and paprika to the bowl with the egg yolks. Mash together until smooth.
- Fill. Spoon the yolk mixture back into the hollowed egg whites, or pipe it in using a small ziplock bag with the corner cut off for a neater finish.
- Garnish and serve. Sprinkle a little extra paprika on top of each deviled egg, and add fresh dill or chives if desired. Serve immediately or cover and refrigerate until ready to serve.
Serving Suggestions
- Serve on a platter alongside other light appetizers for a party spread
- Pack in a lunchbox for a portable protein snack
- Top with a small piece of smoked salmon for a more special occasion
- Serve alongside a crisp green salad as a light lunch
- Add a few capers on top for a briny contrast
Tips and Variations
- Slightly older eggs peel more easily than very fresh ones
- Piping the filling with a ziplock bag gives a neater, more professional-looking finish
- A dash of hot sauce in the filling adds a nice kick for spice lovers
- These can be made a day ahead; store the whites and filling separately and assemble just before serving for the best texture
- Smoked paprika adds a deeper, more complex flavor than sweet paprika
Why This Recipe Works
Swapping most of the traditional mayonnaise for non-fat Greek yogurt keeps the filling genuinely creamy and tangy while meaningfully trimming the fat and calories from a classic party favorite. The Dijon mustard and paprika still deliver all the familiar deviled egg flavor, so nothing about the taste feels like a compromise.
Storage
Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, store the egg whites and yolk filling separately and assemble just before serving if making ahead.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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