Less Devilish Deviled Eggs

One of my dad's all time favorite treats, I've gotten great at making deviled eggs over the years! But man they can really be a devil for your waistline! It always amazes me how easily you can add mayo into any creamy recipes, and it just disappears into yummy deliciousness

Main Recipe Picture

Main Recipe Picture

Well this recipe has really amazed us with its taste and lower fat content! The secret is a good non-fat plain yogurt or greek yogurt. You maintain the creamy texture we all love in a deviled egg, without all of the fat and calories! Plus I've hidden a ton of vegetables inside these babies, and even the pickiest eater among you probably won't even notice them! Cut the peppers, onions, and any other flavor additions you love (think pickle relish, olives, or any other little surprises) as small as possible, and you have a winning recipe. I first tried small vegetable bits in my deviled eggs to hide the onion from my grandma who claimed she hated onion, but always loved the food I cooked when I chopped it small enough she couldn't see it. It's a great trick for picky eaters, if they don't know it's there, they don't have preconceived notions of what they like and don't like. Just don't try this trick if someone has a food allergy, that would be dangerous and not sneaky or nice at all!

I always try to make my egg filling at least a few hours before I want to eat the eggs, so all the flavors have time to really meld together, it truly enhances the flavor and is worth the planning ahead. Hope you love these eggs as much as we do!

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I'd love to hear how you like this lighter recipe, and if your friends and family even noticed the difference (I usually find if I don't let people know I've lightened a recipe, they never even notice).



Total Time: 20 Min prep / 2 Hours wait       Servings: 8 (2 halves each)     Other Info:


  • 8 Hard Boiled Organic Free Range Eggs

  • 1/2 Cup Low Fat Organic Mayo

  • 3/4 Cup Fat Free Plain Greek Yogurt

  • 1 Tbsp. Spicy Brown or Yellow Mustard

  • 1/2 Yellow Onion, Chopped very finely

  • 1/4 Red Pepper, Chopped very finely

  • 1/4 Orange Pepper, Chopped very finely

  • 2 Stalks Celery, Chopped very finely

  • 1 Tbsp. Chopped garlic pickles or sour pickle relish

  • 1 Tsp. Garlic Salt

  • 1/2 Tsp. Lowry's Seasoned Salt

  • Salt and Pepper to taste


1) In a sauce pan, place eggs and cover with room temperature water until eggs are covered completely. Turn on flame and bring the water to a steady boil. Once boiling, time eggs for 12 minutes. Remove from boiling water into a pan of ice water. Allow eggs to cool, and peel under running cool water to help remove egg shells.

2) Chop the boiled eggs and set aside. Chop all the vegetables as finely as possible. The idea is to get their flavor and very small bits of crunch in the eggs, but the filling should be as smooth and creamy as possible. 




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