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Deviled Eggs Without Mayo

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Whole Eggs
Calories 72kcal


  • 12 Large Eggs
  • 1/2 Cup Greek Yogurt
  • 2 Teaspoons Dijon
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Kosher Salt
  • Chives optional topping


  • Place eggs (12 large in size) in a large pot and cover with 1 1/2" of water.
  • Bring water to a boil, cover the pot with a lid, and turn off the heat. Set aside, allowing the eggs to cook this way for 18 minutes.
  • Prepare a large bowl with ice.
  • Once eggs are finished, use a slotted spoon to move eggs from the pot to the bowl of ice.
  • After eggs have cooled enough to handle, crack and peel the eggs.
  • Cut eggs in half lengthwise.
  • Place egg whites cut side up on a plate, and place the yolks in a large bowl.
  • Mash egg yolks with the back of a fork until broken into small pieces.
  • Add Greek yogurt (1/2 cup), dijon (2 teaspoons), lemon juice (1 teaspoon), smoked paprika (1/2 teaspoon), and salt (1/2 teaspoon). Stir to combine.
  • Add filling to the center of each egg white. You can do this:
    - With a spoon.
    - Use a piping bag.
    - Place filling in a resealable bag and cut a small hole in the tip.
  • Sprinkle with additional paprika and chives. Enjoy!


  • Nutritional information is 2 deviled egg halves:


Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Cholesterol: 164mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com