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Deviled Eggs

By Skinny Ms.

Deviled Eggs

It’s everyone’s favorite appetizer, snack, and brunch food. The Deviled Egg. Take a hard boiled egg, shell it, slice it, and fill the yoke with a delicious mix of mustard and mayo. Wait. Mayonnaise? Unfortunately, mayo, especially the storebought variety, is not on our list of clean eating foods, for a number of reasons. A jar of mayo contains numerous preservatives and additives, and the dollop of mayo you use in your traditional deviled egg recipe is chock full of calories, saturated fat, cholesterol, and sodium. Instead of ruining a perfectly healthy egg with mayo, try our healthy deviled egg recipe that tastes just as great as the original!

First, we slice our hard boiled egg an slice it in half, removing the yolk. We combine the yolk with a magical mixture of Greek yogurt, vinegar, mustard, chili powder, black pepper, and cayenne pepper, with a sprinkle of salt. For a little bit of tang, add lemon juice, and for sweetness, drop a bit of honey in there. The Greek yogurt replaces mayo and helps the dish maintain its creamy texture, while adding lean protein without the excess fat and calories. It’s our secret weapon that we use as a substitute in a multitude of recipes!

Sprinkle some paprika on your eggs to finish, and no one will know the difference between these healthy deviled eggs and the traditional version. But when you tell them to take a second egg, without the guilt, they’ll be asking for the recipe!

Deviled Eggs

Deviled Eggs

Yields: 4 servings | Serving Size: 1 egg | Calories: 98 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 212 | Carbohydrates: 5 g | Sodium: 104 mg | Dietary Fiber: 0 g | Sugars: 5 g | Protein: 7 g |


  • 4 large eggs, hard boiled and shells removed
  • 2 tablespoons Greek yogurt, plain, low-fat
  • 1 teaspoon white or cider vinegar, optional freshly squeezed lemon juice
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon yellow or Dijon mustard (I used French's Yellow Mustard)
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • Dash of cayenne pepper
  • Kosher or sea salt to taste
  • paprika for garnish


Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Evenly divide mixture inside the egg whites. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions; 1 tablespoon diced sun-dried tomatoes (packed in olive oil & drained); 1 tablespoon diced pimientos (drained); 2 teaspoons Pesto (click here for Basil & Spinach Pesto recipe)

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