Deviled Eggs (Video)

Deviled Eggs make a delicious snack and it’s a great way to use up some hard boiled eggs.

I like to make a bunch of these ahead of time and leave them in the fridge for a “quick grab” through out the week.  I’m telling you guys, doing a little “pre-preppin” is half the battle when it comes to sticking with a healthy diet during the week.  It’s just a great way to set yourself up for success!

Although I do sub two thirds of the mayo out for plain Greek yogurt, I can’t resist but to keep just one tablespoon of the real-deal mayo (I really like mayo!) BUT if you prefer, you can skip the mayo and use all Greek yogurt instead.  It will definitely work.

I also mention a few prenatal nutrition tips in this video, so if you’re preggers, you might pick up a couple good tips from this QuickBite.

Print Recipe
5 from 4 votes

Deviled Eggs

Prep Time20 mins
Total Time20 mins
Calories: 465kcal


  • 6 hard-boiled eggs
  • 2 tbsp of fat free Greek yogurt
  • 1 tbsp of mayo
  • 1 1/2 tsp of Dijon mustard
  • 2 tsp of fresh chopped dill
  • Salt and pepper to taste
  • A few pinches of cayenne pepper or paprika


  • Cut hard-boiled eggs in half-length wise. Separate egg yolks from the egg whites and place in a small bowl.
  • Add yogurt, mayo, and Dijon mustard to the yolks and combine well. Stir in dill and season with salt and pepper to taste.
  • Fill each egg white half with a heaping tablespoon of yolk mixture. Sprinkle with cayenne pepper or paprika and enjoy!!
  • Makes 6 servings.


Calories: 465kcal | Carbohydrates: 3g | Protein: 38g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 1119mg | Sodium: 372mg | Potassium: 378mg | Sugar: 3g | Vitamin A: 1560IU | Calcium: 150mg | Iron: 3.6mg
Course: BREAKFAST, gluten free, kids, low carb + keto, LUNCH, recipes, vegetarian
Cuisine: BREAKFAST, kids, low carb + keto, Lunch