top of page

The Best Deviled Eggs

My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, light mayonnaise, non-fat Greek yogurt and a couple seasonings - all topped with crunchy bacon bits, sliced green onion and a dash of paprika for that extra pop of flavor.

Deviled eggs are absolutely a MUST at Easter, am I right?! Traditional deviled eggs are loaded with mayonnaise, making it a really high calorie snack – not to mention how easy they are to munch endlessly on. I’ve taken the basics of the recipe and made the best deviled eggs ever! This macro-friendly twist includes a touch of crispy bacon bits and green onion. You are definitely going to want to try these and dare I say, be selfish and maybe just keep them all to yourself!

The Best Deviled Eggs

  • 6 Eggs

  • 2.5 TBSP. non-fat plain Greek yogurt

  • 2 TBSP. light mayonnaise

  • Mustard, to taste

  • Salt, pepper and garlic powder, to taste

  • Garnishes: paprika, crumbled bacon bits and green onions

  1. Bring a pot of water to a boil. Carefully add eggs to boiling water.

  2. Boil eggs for about 10 minutes. (you can also make your life a lot easier and buy an egg cooker; it’s like a crockpot for eggs – #setitandforgetit)

  3. Remove eggs from boiling water and quickly run the eggs under cool water. Tip: you can also add eggs to a bowl of ice water for faster, easier peeling* Allow eggs to cool before peeling.

  4. Once eggs have cooled, slice each egg in half and scoop out the yolks and set aside the whites.

  5. In a small bow, add yolks, Greek yogurt, mayonnaise, mustard, salt, pepper and garlic powder. Mix together until well combined.

  6. Spoon the yolk mixture back into the egg whites.

  7. Top with paprika, crumbled bacon and sliced green onions.

Prep time: 15 minutes | Cook time: 5 minutes

Servings: 12 halves

Macros per serving (2 halves): 104 cal | 8g fat | 1g carbs | 7g protein

bottom of page