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Deviled Eggs

A summer staple for backyard cookouts and elegant showers. Our light and creamy eggs use yogurt in place of mayonnaise so you can enjoy every last healthy bite.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Servings


  • 12 hard-boiled eggs

  • 2 t mustard

  • 1 t vinegar

  • 2 t lemon juice

  • 1/2 c Stonyfield Organic Low Fat Plain Yogurt

  • Salt and pepper to taste

  • Paprika for garnish

Calories: 80, Calories from Fat: 50, Total Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 210mg, Sodium: 75mg, Total Carbohydrate: 1g, Sugars: 1g, Protein: 7g, Vitamin A: 6%, Calcium: 4%, Iron: 4%


Step 1

Cut the eggs in half (lengthwise) and remove the yolks.

Step 2

Place yolks in a bowl and mash with a fork.

Step 3

Add yogurt, mustard, vinegar and lemon juice and mix well.

Step 4

Season with salt and pepper, if desired.

Step 5

Stuff egg halves with the yolk mixture and garnish with paprika.