Better-For-You Deviled Eggs

Dish type
Ready in
30 minutes


  • 12 Martin’s large eggs
  • 1/3 cup Our Family® plain nonfat Greek yogurt
  • 2 tablespoons chopped fresh dill plus additional for garnish (optional)
  • 2 tablespoons avocado oil mayonnaise
  • 2 teaspoons Gulden’s® stone ground Dijon mustard
  • 1 teaspoon Our Family® paprika plus additional for garnish (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Prep Time
20 minutes plus standing
Cook Time
10 minutes
Ready in
30 minutes
  1. Place eggs in saucepot large enough to hold them in single layer. Add enough water to cover. Heat water to a boil over medium-high heat. Immediately remove saucepot from heat; cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.
  2. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in yogurt, dill, mayonnaise, mustard, paprika, salt and pepper. Spoon yolk mixture into egg white halves; sprinkle with paprika and dill, if desired.