Deviled Eggs with Yogurt and Dill

July 27, 2016
Deviled Eggs with Yogurt and Dill

This post is sponsored by Stonyfield Organic, Le Creuset, and Kitchen IQ via the Clean Plate Club blogger program. In exchange for this post, I was provided with the products used to develop my recipe. As always, the content and opinions expressed in this post are my own.

Deviled eggs are my go-to party food, beloved by everyone from my 80-something grandma to my hipster friends.  They're just complicated enough to be reserved for festive occasions, but not so difficult as to induce culinary stress. There are no sophisticated techniques, and since the ingredients are in my refrigerator or readily available at the grocery store, I can pull together a batch without hours of effort or a trip to a specialty store on the other side of town.

My standard deviled egg recipe is a classic combination of mayonnaise and ground mustard, maybe with a sprinkling of paprika if I'm feeling fancy.  And while that version is delicious, I wanted something fresh for summer entertaining.   In this variation, I've swapped out the mayonnaise for nonfat plain Greek yogurt, which adds a pleasant tang with a lighter texture (and decreases the calorie count by about a third, if you're keeping track of that sort of thing).  Inspired by the egg and dill sandwiches I enjoyed in Denmark, I opted for chopped fresh dill in lieu of ground mustard.  After a few tweaks to the salt quantity (since mayonnaise contains more salt than Greek yogurt) I had a delightful new take on one of my favorite party foods.

Since this recipe is relatively simple, I made sure to utilize quality ingredients--organic Stonyfield 0% fat plain Greek yogurt, fresh dill from the farmer's market, and locally raised eggs.  I also tested out some quality kitchen gadgets courtesy of Kitchen IQ: a nifty set of measuring spoons that snaps together for easy storage and a colorful set of flexible plastic cutting boards that made transferring my chopped dill from the cutting board to the mixing bowl a breeze.  Usually, my deviled eggs slide around on one of my serving trays, but for this recipe I nestled them into a vibrant stoneware deviled egg platter provided by Le Creuset.

A note about peeling hard cooked eggs: I find them easier to peel if the eggs have been hanging out in my refrigerator for at least a week before I cook them.  But if you need to use to use freshly purchased eggs and find them difficult to peel, use this trick: shake the egg in a covered glass of water before peeling (I wasn't able to get the shell off in one piece like in the video, but it still saved me quite a bit of time).


Deviled Eggs with Yogurt and Dill
  • 12 hard cooked eggs, peeled
  • 1/2 cup Stonyfield 0% Fat Plain Greek Yogurt
  • 3 tablespoons finely chopped fresh dill
  • 1/4 teaspoon salt, plus additional to taste
  • 1/4 teaspoon pepper

Cut eggs in half lengthwise.  Remove yolks and mash in a medium bowl.  Add the yogurt, dill, salt, and pepper and mix until smooth.  Add additional salt to taste.

Spoon the egg yolk filling into the hollow egg halves, or pipe the filling into the egg halves using a pastry bag or plastic bag with a corner snipped off.

Serve immediately or store tightly covered in the refrigerator.

Deviled Eggs with Yogurt and Dill