Cheesy Greek Yogurt Deviled Eggs

Who says deviled eggs can’t be angelic? This Christmas, try my Greek yogurt deviled eggs- Greek yogurt is such an easy substitute for mayonnaise and a good way to get in some extra protein to fill you up at that next holiday party! Add a touch of cottage cheese and parmesan to give these just the right amount of creaminess to balance out the tang of the yogurt. Feel free to experiment with your own mix-ins! I happened to have chives on hand, so I figured they’d look pretty on top (besides, with the chives and paprika, these become Christmas-themed!).

Merry Christmas, everyone!

Cheesy Greek Yogurt Deviled Eggs
Cheesy Greek Yogurt Deviled Eggs
Recipe Type: Appetizer, Side
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8-12
Who says you can’t substitute Greek yogurt for ANYTHING? Seriously, ya’ll. It’s like the magic ingredient that I will never, ever, ever get tired of. Here I used Greek yogurt as a sub for the traditional mayonnaise used in deviled eggs. With a touch of cottage cheese and parm, these eggs are cheesy, tangy and a protein powerhouse!
  • 8-10 eggs, hard boiled
  • 1 tbsp spicy brown mustard
  • 1 tbsp whole grain dijon mustard (LOVE my TJ’s brand dijon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 cup lowfat cottage cheese
  • 2 tbsp parmesan cheese
  • 1/2 tsp dried chives
  • salt and pepper, to taste
  • paprika, to taste
  1. Place hard boiled eggs on a paper towel and gently tap against countertop to break shell, then press down as you roll it lightly back and forth on the counter. Carefully peel away the outer layer of egg. *Note: It helps to soak the eggs in ice cold water for about 20 min before shelling them- it helps get the shell off in one big piece!
  2. Using a sharp knife, slice each egg lengthwise and pop out the yolk into a medium mixing bowl. Place egg whites on a deviled egg platter or festive plate! (It might also help to put down a pretty paper towel for eggs to rest on to avoid them sliding around!)
  3. To yolks, add mustards, yogurt, cheeses, and chives. Mash with a potato masher until smooth.
  4. Add yolk mixture to a large plastic bag and squeeze down to the bottom. Make your own piping bag by cutting off just one tip!
  5. Carefully squeeze out filling into cavity of each egg, working in a large circle around outline of the cavity and working your way in to fill up the center.
  6. Garnish with extra chives and paprika.


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