Yogurt Deviled Eggs Recipe

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In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.—American Egg Board, Linda Braun, Park Ridge, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 6 hard-cooked eggs
  • 1/4 cup plain yogurt
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon lemon juice
  • 3/4 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • Paprika, optional

Nutritional Facts

2 each: 85 calories, 6g fat (2g saturated fat), 213mg cholesterol, 175mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.


  1. Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs if desired. Yield: 1 dozen.
Originally published as Yogurt Deviled Eggs in Taste of Home April/May 1994, p15

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ahmom User ID: 3426126 6126
Reviewed May. 27, 2013


ahmom User ID: 3426126 6817
Reviewed May. 27, 2013

"This was pretty good. I had to add a spot of miracle whip because I prefer that taste."

cwbuff User ID: 441425 6137
Reviewed Sep. 28, 2009

"This is a very good basic deviled egg recipe if you use fresh ingredients as much as possible - I used fresh lemon juice and snipped fresh parsley - then you can use the parsley leaves again as garnish. And I did use mayo instead of yogurt - although next time I may try it with lemon yogurt and leave the lemon juice out."

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