Greek Yogurt Deviled Eggs

20 minutes
Amount of Servings
12 deviled eggs

6 large eggs, hard-boiled

¼ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

1 tablespoon Country Dijon mustard

1/3 teaspoon salt

1/8 teaspoon black pepper


Topping options: herbs, pickled red onions, salt, pepper, edible flowers, or paprika

  1. Slice each egg in half lengthwise and remove the yolks into a blender or food processor.
  2. Add Greek yogurt, mustard, salt and pepper into the blender and pulse until smooth.
  3. Transfer the filling into a piping bag and fill each egg half with the yolk filling.
  4. Top with your favorite herbs and spices. 
Back to top