Southwestern Greek Yogurt Deviled Eggs

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Permalink Email Title

Save

Southwestern Greek Yogurt Deviled Eggs are a light take on classic deviled eggs with a Southwestern twist.

These deviled eggs use plain whole milk Greek yogurt in place of traditional mayonnaise for a light swap. Greek yogurt is a great ingredient to use in place of butter, sour cream, heavy cream or even in your favorite salad dressing.

It adds a nice rich, tangy flavor, helps create a creamy texture, while lightening up the dish.  Try it in place of heavier ingredients in dips, sauces and soups!

I have a deep love for yogurt so I am always excited when I can incorporate it into a recipe, especially if it helps make that recipe healthier!

 The Greek yogurt helps to create a creamy, rich flavor while cutting calories in these deviled eggs up and adding protein. You can feel good about snacking on these at your Easter dinner or your next family get together! Deviled eggs also make a nice appetizer or finger food at a party, but also a great dish to bring to a summer potluck.

If you like egg recipes you also might like this Bacon Egg Salad, Greek Baked Eggs or this Egg Sausage Casserole.

Recipe Ingredients

See full list of ingredients below in recipe card with exact measurements.

• Eggs: You will need 24 hard boiled eggs to make these deviled eggs.
• Yogurt: Greek yogurt is added to make the filling creamy and also add protein.
• Avocado: The avocado helps create a creamy texture and it is a great addition to these deviled eggs.
• Spices: The spice mixture is cumin, paprika and canyon red pepper.

How to Make Southwest Deviled Eggs

Step 1: Boil Eggs: Place your eggs in a medium pot and add about 2 inches of cold water to cover the eggs. Bring the eggs to a rolling boil. Cover the pot and remove from the heat. Let the eggs sit covered for 12-13 minutes.

Step 2: Peel Eggs: Drain hot water from the pan and run the eggs under cold water to cool them down. Peel the eggs and use a sharp knife to cut the eggs lengthwise. Remove the yolk from each egg and place in a medium mixing bowl. Set the eggs aside.

Step 3: Create Filling: In the mixing bowl with the yolks add the Greek yogurt, avocado, cumin, paprika, cayenne pepper and mash everything together. Taste and add salt and pepper to your liking along with additional spice if you think it needs it. If you want a smoother texture, you can quickly blend in a blender.

Step 5: Serve: Arrange your eggs on a deviled egg tray or serving platter. You can use a spoon to put the yolk mixture into the center of each egg or you can use a sandwich bag with the end cut off or a piping bag to help create a fancier deviled egg.

Storage Tips

Store the leftover derived eggs in an airtight container for up to 3 days.