Easy Healthy Deviled Eggs are creamy, tangy, and lightened up with Greek yogurt and light mayo, ready in about 25 minutes for parties and holiday spreads!
1
Add the eggs to a medium saucepan and cover with water. Bring to a boil over high heat. Once it is boiling, turn off the heat and cover the pan. Leave the eggs for 10 minutes.
2
Run the eggs under cold water or add to an ice bath. Once fully cooled, carefully peel the hard-boiled eggs and cut them in half. Remove the yolk and put them in a bowl.
3
Add the light mayo, Greek yogurt, dill pickle relish, Dijon mustard, salt, ad pepper to the egg yolks. Mash together with a fork until smooth and creamy. If you like a super smooth filling, add it to a small blender or mini food processor. Make sure to taste it and adjust the seasoning if needed with extra salt, pepper, or mustard. Some people like to add a dash of hot sauce as well.
4
For a pretty presentation, add the yolk mixture to a small plastic bag. Cut off the corner to create a piping bag. Pipe the filling back into the egg halves. If you don’t care as much about presentation, you can simply scoop the yolk mixture into the egg halves.