Easter is just a stone’s throw away and you still don’t know what to cook for this year’s gathering with your friends? I was in the same place for some time – I wanted to make something traditional, but easy to wrap up, delicious, but also healthy. And one day this wonderful Greek yogurt devilled eggs recipe felt into my hands!

The reason I loved it is simple: besides the fact that eggs are a staple for Easter celebration, the recipe asks for Greek yogurt instead of mayonnaise when making the filling.


And from here there’s not much to say: Greek yogurt is way healthier than any type of mayonnaise, be it store-bought or homemade, it has a creamy texture which blends incredibly well with the hard-boiled yolks, and its sourish taste tames the richness of the filling.

For this healthy devilled eggs you’ll need just 30 minutes of your time. I recommend making the Greek yogurt devilled eggs 2-3 hours ahead of time and keep them in the fridge before reaching your friend’s place or before you serve them.


  • 8 hard-boiled eggs, boil the eggs for 15 minutes
  • 100 grams Greek yogurt
  • 2 teaspoons mustard
  • ½ garlic clove, minced
  • salt and pepper to taste
  • 2 tablespoons parsley, chopped
  • 1 teaspoon paprika


  1. Slice the hard-boiled eggs in half. Remove the yolk and add them to your blender or food processor.
  2. Add the yogurt, mustard, and minced garlic. Blend the ingredients until you get a smooth and creamy mixture.
  3. Season with salt and pepper to taste.
  4. Transfer your mixture into a piping bag (if you have one, if not you can fill the egg whites using a teaspoon, but do it carefully to get a nice look).
  5. Carefully fill each egg white half with creamy yolk mixture.
  6. Put your eggs on a large flat plate and sprinkle them with parsley and paprika.


Use a piping bag for the yogurt and yolk filling – it will help you create a beautiful lacy look. But if this is too hard for you, just add the filling using a teaspoon.

Be sure to have a fresh herb on the top of your greek yogurt devilled eggs. It gives a nice touch to the eye and the taste it’s also enhanced. I’ve topped my eggs with parsley, but they go well with any herb like chives or coriander.