Ingredients
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12 large eggs
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1/2 cup (113 g) plain 2% Greek yogurt
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2 tbsp (28 g) mayonnaise
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2 tsp Dijon mustard
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1 tsp apple cider vinegar
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1/4 tsp fine salt
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1/4 tsp black pepper
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12 large pitted black olives (about 53 g), sliced into rounds
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1 tsp smoked paprika
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Optional: a few thin strips of jarred roasted red pepper, for bloodshot veins
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For serving: cucumber rounds or bell pepper strips
Allergens Contains: Eggs (eggs, mayonnaise), milk (yogurt). Contains mustard, a regulated allergen in Canada and the EU.
Instructions
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1
Put the eggs in a pot, cover with cold water by an inch, and bring to a full boil. Turn off the heat, cover, and let sit 12 minutes, until the yolks are fully set, then move the eggs to a bowl of ice water for 10 minutes, until cold enough to peel easily.
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2
Peel the eggs, halve them lengthwise, and pop the yolks into a bowl. Arrange the whites cut-side up on a chilled platter.
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3
Mash the yolks with a fork until crumbly, then add the yogurt, mayonnaise, Dijon, vinegar, salt, and pepper. Mash until completely smooth and creamy, with no lumps of yolk. Taste and add a drop more vinegar if it needs brightness.
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4
Spoon or pipe the filling into the whites, mounding it slightly, then press an olive round into the center of each one as the pupil.
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5
Dust the edges with smoked paprika and lay red pepper veins across the filling if using. Refrigerate until you serve, and set out only what will be eaten within 2 hours.
Meal Prep Tip
Boil and peel the eggs up to 4 days ahead, and make the filling up to 2 days ahead, stored separately. Fill and decorate on the day; once assembled they keep 1 day before the olive pupils start to bleed into the filling.
Storage & Food Safety
Keep refrigerated at 40°F or below. Deviled eggs shouldn't sit at room temperature for more than 2 hours (1 hour above 90°F) — for a party, set the platter over a tray of ice or put out a few at a time. Eat leftovers within 2 days. Suitable for young children; cut halves into smaller pieces for toddlers.
Make It Yours
Dairy-free
Skip the yogurt and use 1/4 cup mashed avocado plus 1 more tablespoon of mayo. You get green eyeballs and about 1 g less protein per serving.
Lower-sodium
Use 6 olives, cut into smaller pupils, and leave out the added salt. Sodium drops from about 250 mg to roughly 175 mg per serving.
If you don't like olives
Use a small square of roasted red pepper or a single black bean as the pupil. Nutrition stays essentially the same.
Heartier
Make it four halves per serving for bigger appetites. That's about 15 g of protein and 210 calories.
Lower-carb or keto
As written they come in around 2 g net carbs per serving, so they fit a keto plan without changes.
Nutrition
Per serving (3 halves, about 100 g) — estimate. Optional pepper veins add under 5 calories; five cucumber rounds add about 5 calories and 1 g carbs.
Calories
160
Net Carbs
2g
Total Carbs
2g
Fiber
0g
Total Sugars
1g
Added Sugars
0g
Protein
11g
Fat
12g
Saturated Fat
3g
Sodium
250mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
Party FoodHigh ProteinMake-aheadEggsGreek YogurtLow-Carb
