Greek Yogurt Deviled Eggs

By Stonyfield

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: 20 mins

Level: Easy

Prep: 20 mins

Cook: 0 mins

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)


    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.

    make it with yogurt instead!