Mediterranean Deviled Eggs
Creamy deviled eggs made lighter with Greek yogurt and finished with smoked paprika, dill and a little chopped olive. Always the first platter to empty.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 12 Large eggs
- 1/3 cup Plain Greek yogurt
- 2 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp Kalamata olives, finely chopped
- 1 tbsp Fresh dill, chopped
- 1/2 tsp Smoked paprika
Directions
- Cover eggs with cold water, bring to a boil, cover and remove from heat for 12 minutes. Move to ice water, then peel.
- Halve the eggs and mash the yolks with yogurt, mayonnaise, Dijon, salt and pepper until smooth.
- Pipe or spoon the filling into the whites.
- Top with olives, dill and smoked paprika. Refrigerate until serving, up to 1 day.
Calorie breakdown
Per 2 halves: egg 70 · mayo 15 · yogurt 4 · olives 1
💡 Lighter tip: Half Greek yogurt, half mayo keeps them creamy for about 30 fewer calories per serving.
Helpful for this recipe
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