Classic Deviled Eggs

Time to Cook: 
10 min
Time to Prepare: 
3 min
Number of Servings: 
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A classic at backyard cookouts, deviled eggs are also a fun snack that are quite simple to make. This recipe makes things a little more low fat by substituting Greek yogurt for mayonnaise and spices it up with some hot and sweet mustard. Make a few or a bunch, you'll have a hard time not eating more than one.

Serve up the classic at your next cookout.


6 large eggs, hardboiled

2 Tbsp plain Greek yogurt

1 Tbsp mayonnaise

1 tsp hot and sweet mustard

salt and pepper to taste


hard boiled eggs

1. Peel the eggs and cut in half. Remove the yolks to a bowl.

2. Add the yogurt, mayonnaise and mustard to the egg yolks. Using a fork, mash them up until you have a smooth paste. Add salt and pepper to taste.

deviled eggs

3. Put a re-sealable sandwich or freezer bag into a mug. Spoon the egg yolk filling into the plastic bag. Seal the top and snip one end, making a piping bag.

deviled eggs

4. Pipe the filling into the empty egg white 'shells'.

5. Store the deviled eggs in a sealed container in the fridge for about 24 hours.