These deviled eggs are everything you love about the classic southern appetizer. Creamy and full of flavor, these are everything you love about a deviled egg done right!
- 6 Eggs
- 2 Tablespoons Non-Fat Greek Yogurt
- 3 Tablespoon Cream
- 2 Teaspoons Dijon Mustard
- 1/4 Teaspoon White Pepper
- 1/4 Teaspoon Salt
- Paprika and Chives for Topping
Hard Boil Eggs
- Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 20 minutes until the eggs are completely cool.
- Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue you on below.
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
- Add in greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.
- Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a healthy amount to each.
- Finish by sprinkling the tops with the remaining paprika, freshly chopped chives, a little salt, and freshly cracked black pepper.
- Place on a platter and enjoy!
- You can use mayo in place of the greek yogurt if desired.
- Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered.
- Hardboiled eggs can be made up to 4 days ahead of time, keeping peeled and whole until time to make the filling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
- Serving Size: 1 egg
- Calories: 60
- Sugar: 1.1 g
- Sodium: 116.5 mg
- Fat: 3.2 g
- Carbohydrates: 1.4 g
- Fiber: 0.1 g
- Protein: 6.1 g
- Cholesterol: 96.5 mg
Keywords: Classic Southern Deviled Eggs