Deviled eggs
Hard-boiled egg halves filled with a yolk, Greek yogurt and Dijon mixture.
- Hands-on
- 12 min
- Total time
27 min, show breakdown
- Prep 10 min
- Cook 12 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $0.85
Per serving
- Calories
- 158
- Protein
- 14 g
- Fiber
- 0.2 g
- Net carbs
- 1.6 g
- Fat
- 10 g
High in (% Daily Value per serving): Selenium 61%, Vitamin B12 42%, Riboflavin (B2) 39%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, nut-free, soy-free.
Ingredients for 3
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
6 large eggs (300 g)
Same amount as: about 7 medium, about 5 jumbo.
3 tbsp plain Greek yogurt, 2% (45 g)
Same amount as: 45 mL.
2 tsp Dijon mustard (10 g)
Same amount as: 10 mL.
1 tsp lemon juice (5 g)
Same amount as: 5 mL, ⅛ lemon squeezed from fresh lemons.
¼ tsp paprika (0.6 g)
Same amount as: 1 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 3 servings. Keeps 2 days in the fridge, covered. Fill them on the day you serve them for the neatest look.
Nutrition Facts
3 servings per recipe
Serving size 1 plate (121 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 158 | ||
| Total fat | 10 g | 13% | |
| Saturated fat | 3.3 g | 16% | |
| Cholesterol | 373 mg | 124% | |
| Sodium | 340 mg | 15% | |
| Total carbohydrate | 1.8 g | 1% | |
| Dietary fiber | 0.2 g | 1% | |
| Total sugars | 1 g | ||
| Net carbs† | 1.6 g | ||
| Protein | 14 g | 29% | |
| Vitamin D | 2 mcg | 10% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 173 mg | 4% | |
| Vitamin A | 167 mcg | 19% | |
| Vitamin C | 0.66 mg | 1% | |
| Vitamin E | 1.1 mg | 8% | |
| Vitamin K | 0.87 mcg | 1% | |
| Thiamin (B1) | 0.05 mg | 4% | |
| Riboflavin (B2) | 0.5 mg | 39% | |
| Niacin (B3) | 0.15 mg | 1% | |
| Vitamin B6 | 0.19 mg | 11% | |
| Folate | 49 mcg | 12% | |
| Vitamin B12 | 1 mcg | 42% | |
| Magnesium | 16 mg | 4% | |
| Zinc | 1.4 mg | 13% | |
| Selenium | 33 mcg | 61% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Put the eggs in the pot and cover with cold water by 2 cm (1 in). Bring to a boil on high.
Turn off the heat, cover and leave 11 minutes. Move the eggs to a bowl of cold water for 5 minutes.
Tap each egg all over and peel under running water.
Halve the eggs lengthwise. Pop the yolks into a bowl.
Done looks like: Yolks firm and pale yellow all the way through. Mash the yolks with the yogurt, mustard, lemon juice, salt and pepper.
Done looks like: Smooth and thick, with no dry lumps. Spoon the filling back into the whites. Dust with paprika.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Green ring around the yolk | Eggs cooked too long or not cooled. | Stick to 11 minutes and move them straight into cold water. |
| Whites tear when peeling | Very fresh eggs stick to the shell. | Use eggs a week old and peel under running water. |
| Runny filling | Too much yogurt. | Add yogurt a spoonful at a time and stop when it holds its shape. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook the eggs until both white and yolk are firm. Use yogurt made from pasteurized milk.