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Smoky Greek Yogurt Deviled Eggs

Creamy, tangy yolk filling whipped with Greek yogurt and mustard, piped into tender whites and dusted with smoky paprika and chives.

Smoky Greek Yogurt Deviled Eggs

Ingredients

  • 12 large600 gEggs
  • 6⅓ cups1,500 gWater
  • 3 oz90 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gYellow mustard
  • 1 tsp5 gLemon juice
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1½ tbsp sliced10 gGreen onionsgreen parts thinly sliced

Steps

  1. Place the eggs in a single layer in a pot and cover with the water by about an inch.
  2. Bring to a full boil over high heat, then cover, turn off the heat and let stand 12 minutes so the yolks cook fully firm, well past 160°F (71°C).
  3. Drain and move the eggs to a bowl of ice water; chill 10 minutes, then peel.
  4. Halve the eggs lengthwise and pop the yolks into a bowl.
  5. Mash the yolks with a fork until fine, then stir in the Greek yogurt, mustard, lemon juice, salt and pepper until smooth and creamy.
  6. Spoon or pipe the filling into the whites.
  7. Dust with the paprika and scatter the green onion on top. Serve chilled, 4 halves per person.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 19, 2026.

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