A lower-calorie way to make Deviled Eggs
Deviled Eggs — with Greek yogurt, mustard and paprika
Exactly twelve eggs become twenty-four deviled halves with a tangy Greek-yogurt filling and crisp vegetables, about 390 calories per serving.
Eggs start in hot water and cool immediately for centered clean yolks. Filling is pressed smooth and piped only after whites are completely dry. The whites should be smooth and intact and each golden filling mound hold its ridges, without watery seepage, rubbery egg or oily mayonnaise shine.
What changes—and what stays
From with mayonnaise-heavy filling and party snacks often 500–700 kcal to 390 calories
Replace most mayonnaise with Greek yogurt and serve three halves per person with vegetables and whole-grain toast. Egg yolk, Dijon mustard, pickle, cider vinegar, smoked paprika and chives create tang, smoke and freshness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Replace most mayonnaise with Greek yogurt and serve three halves per person with vegetables and whole-grain toast | Egg yolk, Dijon mustard, pickle, cider vinegar, smoked paprika and chives create tang, smoke and freshness. |
How the flavor stays
Egg yolk, Dijon mustard, pickle, cider vinegar, smoked paprika and chives create tang, smoke and freshness.
A cost rule that survives inflation
Twelve eggs, yogurt, carrots, celery and toast make eight protein-rich snack plates with inexpensive staples.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 12large eggs
- 250 gplain Greek yogurt
- 35 gDijon mustard
- 80 gpickles
- 20 mlcider vinegar
- 800 gcarrots and celery
- 300 gwhole-grain bread
- 15 gchives and smoked paprika
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Cook for centered tender yolks
Lower exactly twelve eggs into controlled hot water and keep a steady gentle simmer
Look for: All shells remain intact and the water moves gently without violent cracking
Step 2 · follow the visible cue
Cool immediately and peel cleanly
Transfer to ice water until fully cold, crack all over and peel under a thin stream
Look for: Whites are smooth and unbroken without membrane scars or warm rubbery edges
Step 3 · follow the visible cue
Press filling completely smooth
Halve the eggs, sieve yolks and mix with yogurt, mustard, pickle and vinegar
Look for: The filling is thick and satin-smooth without yolk lumps or watery separation
Step 4 · follow the visible cue
Pipe twenty-four even halves
Dry the whites and divide filling evenly so all twenty-four cavities hold the same amount
Look for: Each half is stable with clear ridges and no liquid seeping around the white
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Deviled Eggs within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Deviled Eggs within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Deviled Eggs be prepared a day ahead?
Yes. Keep crisp, fresh, and starchy components separate, then combine only during gentle reheating. Cool Deviled Eggs within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Deviled Eggs include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Replace most mayonnaise with Greek yogurt and serve three halves per person with vegetables and whole-grain toast.
- large eggs12
- plain Greek yogurt250 g
- Dijon mustard35 g
- pickles80 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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