Deviled Eggs with Bacon, Green Onions. Sea Salt and Pepper
Substitute The Mayonnaise With Greek Yogurt For A Tangy Twist On Deviled Eggs
By Laura Zbinden
Mayonnaise can add a specific sweetness to deviled eggs, which is counterbalanced by vinegar in many recipes. If you're not a mayo fan, you may want to swap it for Greek yogurt.
Greek yogurt adds a refreshing brightness to the filling compared to mayo. According to US Dairy, they have similar consistencies, so you can substitute them in a one-to-one ratio.
Greek yogurt is typically unsweetened, and its plain form won't add any extra flavor to deviled eggs — except a small trace of tartness.
Greek yogurt only has about 14 calories per tablespoon, contains less saturated fat, and has about 95% less sodium than standard mayo, which has about 90 calories per tablespoon.
To make these deviled eggs, start as usual by hard-boiling your eggs, peeling them, then slicing them in half, removing the yolks with a spoon, and placing them in a bowl.
Filling four whole eggs requires about 3 tablespoons of Greek yogurt, 2 teaspoons of pickle relish, ½ teaspoon of mustard, ¼ teaspoon of chili powder, and salt and pepper to taste.