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Greek Yogurt Deviled Eggs

Deviled eggs are an American classic, but need a little lightening up for the summer picnic months. These Greek yogurt deviled eggs give you all the richness and comfort you expect, with a little extra flavor and tang.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 12 organic eggs (cooled, boiled and peeled)

  • 1/3 c Stonyfield Organic Greek Plain Nonfat Yogurt

  • 1 T olive oil

  • 1/2 t salt

  • 1 t Dijon mustard (heaping)

  • 5 basil leaves (roughly chopped)

  • 2 T chives (chopped or 1/2 green onion)

Serving Size: 2 eggs


Step 1

Place basil and green onion/chives in a food processor (mini if possible) with the salt, olive oil, and mustard. Pulse until finely chopped.

Step 2

Cut eggs in half lengthwise and place yolks in the food processor along with the yogurt. Set whites aside on a serving platter.

Step 3

Blend herbs and yolks until mixture is smooth. Scoop mixture into a piping bag (or plastic bag with a tip cut off) and pipe mixture into the hole of each egg white.

Step 4

Garnish eggs with more chopped basil and chive/onion and serve at room temperature or chilled. Sprinkle with paprika if you like.