American · Snack · Lunch

Deviled Eggs

Name: Deviled Eggs
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 6 large Large eggs; 6 cups Water; 2 cups Ice cubes; 1/4 cup Plain nonfat Greek yogurt; 1 tbsp Mayonnaise; 1 tsp Dijon mustard; 1 tsp Lemon juice; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Smoked paprika; 1 tbsp chopped Fresh chives

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Classic party-platter deviled eggs with a silky, tangy yolk filling made lighter with Greek yogurt and just a spoonful of mayo, finished with smoked paprika and fresh chives.

Prep: 20 min
Cook: 18 min
Total: 38 min
Serves: 4

Easy
Vegetarian
Gluten Free
Low Carb

Per serving142kcal7% of a 2,000 kcal day

11gProtein

2gCarbs

10gFat

0gFiber

Calories come from: Carbs 4% · Fat 64% · Protein 32%

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Ingredients

For 4 servings

6 large300 gLarge eggs
6 cups1,500 gWater
2 cups300 gIce cubes
1/4 cup60 gPlain nonfat Greek yogurt
1 tbsp14 gMayonnaise
1 tsp5 gDijon mustard
1 tsp5 gLemon juice
1/4 tspSalt
1/4 tspBlack pepper
1/2 tspSmoked paprika
1 tbsp choppedFresh chives (optional)

Steps

1
Place the eggs in a single layer in a saucepan and cover with the water by about 2.5 cm (1 inch).
2
Bring the water to a full boil over medium-high heat, about 8 minutes.
3
Turn off the heat, cover the pan and let the eggs stand for 10 minutes so the yolks set fully.
4
Meanwhile, fill a bowl with the ice cubes and some cold tap water.
5
Move the eggs into the ice bath and chill for 5 minutes.
6
Gently crack and peel the eggs, rinsing off any bits of shell.
7
Slice each egg in half lengthwise and pop the yolks into a mixing bowl.
8
Mash the yolks with a fork until fine and crumbly.
9
Stir in the yogurt, mayonnaise, mustard, lemon juice, salt and pepper until smooth and creamy.
10
Spoon or pipe the filling back into the egg white halves.
11
Dust with smoked paprika and scatter over the chopped chives.
12
Serve right away or refrigerate, covered, for up to 2 days.

Swaps, storage and make-ahead

Swaps

For a dairy-free filling, replace the Greek yogurt with mashed ripe avocado or extra mayonnaise, and eat avocado-filled eggs the same day since they brown.
Use regular sweet paprika instead of smoked paprika if that is what you have on hand.
Swap the Dijon mustard for yellow mustard for a milder, more classic diner flavour.
Use finely sliced green onion tops in place of chives if chives are hard to find.

Storage

Refrigerate deviled eggs covered within 2 hours of making them and eat within 2 days; do not leave them out longer than 2 hours at a party. They do not freeze well, as the whites turn rubbery and watery.

Make ahead

Hard-boil the eggs up to 2 days ahead and keep them in the fridge. You can also make the yolk filling a day ahead, storing it in a sealed bag or container separately from the whites, then fill and garnish just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsMilkMustardSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (547 g)	Per 100 g
Calories	142 kcal	26 kcal
Protein	11.1 g	2 g
Carbohydrates	1.5 g	0.3 g
of which sugars	0.9 g	0.2 g
Fiber	0.2 g	0 g
Fat	9.9 g	1.8 g
of which saturated	2.8 g	0.5 g
Sodium	312 mg	57 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.