Deviled eggs with greek yogurt
Prep time
Cook time
Total time
Serves: 16
  • 8 large eggs
  • ¼ cup water
  • ¼ cup cider vinegar
  • 1 tablespoon sugar
  • ¼ cup finely chopped red onion
  • 4 tablespoons greek yogurt
  • 2 teaspoons mustard
  • ½ teaspoon hot chile sauce or hot pepper sauce (such as Sriracha or Tabasco)
  • ¼ teaspoon freshly cracked black pepper
  • ⅛ teaspoon salt
  • 2 tablespoons chopped chives
  1. Steam (or cook) the eggs for 16 minutes. Place steamed eggs in a large ice water–filled bowl for 3 minutes.
  2. While eggs steam, combine ¼ cup water, vinegar, and sugar in a medium bowl and microwave until boiling. Stir in onion. Let stand at room temperature 15 minutes. Drain.
  3. Combine greek yogurt, mustard, hot chile/pepper sauce, pepper, and salt in a medium bowl, stirring well to combine.
  4. Peel eggs; discard shells. Slice eggs in half lengthwise.
  5. Add 6 yolks to greek yogurt mixture; reserve remaining yolks for another use. Mash with a fork until very smooth.
  6. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onion and chives.
¼ cup = 59 ml
Recipe by Greek Yogurt Paradise at