‘Greek Yogurt Whipped’ Deviled Eggs

by Jessica on August 12, 2016

'Greek Yogurt Whipped' Deviled Eggs | http://mybakingheart.com #StonyfieldBlogger

I’ve never been a huge fan of deviled eggs. Just thinking about all the mayonnaise that goes into them grosses me out. But, Stonyfield changed my mind once I substituted their Greek yogurt for that fatty dressing. Lightened up and fresh for Summer, these ‘Greek Yogurt Whipped’ Deviled Eggs are the perfect side dish for your picnics and pool parties. And they look so lovely on this beautiful cherry-red deviled egg platter by Le Creuset!

'Greek Yogurt Whipped' Deviled Eggs | http://mybakingheart.com #StonyfieldBlogger

‘Greek Yogurt Whipped’ Deviled Eggs

Yield: 24 deviled eggs


  • 1 dz eggs
  • 3 tbsp sweet pickle relish
  • 1/2 c Stonyfield Organic Greek yogurt, plain
  • Freshly ground salt & pepper, to taste
  • For Garnish:
  • Paprika
  • Fresh chives, chopped


Boil eggs, six at a time. Once boiled, remove eggs and place them in an ice bath. When cool, peel under water, as the eggshell comes off easier this way. Pat eggs dry and slice in half longways, removing the yolks into a separate bowl. Set whites aside. Mash the yolks, then add sweet pickle relish and Greek yogurt. Salt & pepper the mixture, to taste. Once it's thoroughly mixed, put yolk mixture into a piping bag and pipe into egg whites. Garnish with a sprinkle of paprika and chives, then serve!


'Greek Yogurt Whipped' Deviled Eggs | http://mybakingheart.com #StonyfieldBlogger


Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield, Le Creuset & KitchenIQ; however, the photography & opinions expressed herein are solely those of the author.

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