Deviled eggs are the appetizer that disappears first at every Thanksgiving table, potluck and holiday party. These no-added-sugar deviled eggs keep the classic look, a tall piped swirl of yellow filling dusted with smoked paprika, but the filling is made without mayonnaise.
Many store-bought mayonnaises and salad dressings contain added sugar. Here the yolks are whipped with Neufchâtel, Greek yogurt, Dijon mustard and a splash of apple cider vinegar instead. Each serving of 2 halves comes to about 109 calories, 8g protein and 1g net carbs.
Why You’ll Love These No-Added-Sugar Deviled Eggs
- A classic party appetizer. Twelve neat halves on one plate, ready for Thanksgiving, game day or a holiday buffet.
- No mayonnaise. Neufchâtel and Greek yogurt make the filling thick, creamy and tangy.
- 1g net carbs per serving. High in protein and naturally low in carbs.
- Short ingredient list. Eggs, Neufchâtel, yogurt, Dijon, vinegar and smoked paprika.
Ingredient Notes
Eggs. Six large eggs (300g without shells) give 12 halves. They are cooked off the heat for 11 to 12 minutes, then cooled in ice water so they peel cleanly.
Neufchâtel and Greek yogurt. Two ounces of softened Philadelphia Neufchâtel and ¼ cup of FAGE Total 0% Greek yogurt replace the usual mayonnaise. Add the yogurt gradually so the filling stays thick enough to pipe.
Dijon mustard and vinegar. Two teaspoons of Primal Kitchen Organic Dijon Mustard and 1 teaspoon of apple cider vinegar give the filling its tang. Check the label on any mustard you swap in, since some honey and sweet mustards contain added sugar.
Smoked paprika. An eighth of a teaspoon goes into the filling and another eighth is dusted on top, which gives these no-added-sugar deviled eggs their classic red finish.
How to Make No-Added-Sugar Deviled Eggs
You need a 2-quart saucepan with a lid, a mixing bowl, a fine-mesh sieve and a piping bag with a large open-star tip. Prep takes 15 minutes, the eggs cook for 12, and the finished eggs chill for about 30 minutes in total.
Cook and halve the eggs
Step 1. Place the eggs in a saucepan and cover them with cold water by 1 inch.
Step 2. Bring to a boil, turn off the heat, cover and let stand for 11 to 12 minutes.
Step 3. Transfer the eggs immediately to ice water. Cool for 10 minutes, then peel.
Step 4. Slice the eggs lengthwise. Remove the yolks and arrange the 12 egg-white halves on a serving plate.
Make the creamy filling
Step 5. Mash the yolks thoroughly, or press them through a fine-mesh sieve for the smoothest texture.
Step 6. Mix the yolks with the softened Neufchâtel until creamy.
Step 7. Gradually mix in the Greek yogurt, Dijon mustard, vinegar and ⅛ teaspoon of smoked paprika.
Step 8. Beat until smooth, thick and fluffy. If the filling is too soft to pipe, chill it for 10 minutes.
Pipe and finish
Step 9. Transfer the filling to a piping bag fitted with a large open-star tip.
Step 10. Pipe generous, defined swirls into all 12 egg-white halves.
Step 11. Lightly dust the eggs with the remaining ⅛ teaspoon of smoked paprika.
Step 12. Refrigerate the no-added-sugar deviled eggs for 20 minutes before serving.
Success Tips for No-Added-Sugar Deviled Eggs
Cool the eggs completely. Fully chilled eggs give clean cuts and whites that do not tear.
Sieve the yolks. Pressing them through a fine-mesh sieve is the easiest way to a lump-free filling that pipes smoothly.
Add the yogurt slowly. The filling should hold thick, creamy peaks. If it gets soft, chill it for 10 minutes before piping.
Serve them cold. Keep the deviled eggs in the refrigerator until it is time to put them on the table.
What to Serve With Them
On a holiday table, these no-added-sugar deviled eggs sit well next to my no-added-sugar green bean casserole and the no-added-sugar meatloaf.
For a party spread, add the no-added-sugar meatballs or a few squares of crustless spinach and mushroom quiche.
Storage
Keep the no-added-sugar deviled eggs refrigerated and serve them chilled. Store them covered for up to 2 days.
No-Added-Sugar Deviled Eggs FAQ
Why no mayonnaise?
Neufchâtel and Greek yogurt give the same creamy texture with more protein, and they let you control exactly what goes into the filling.
How long do I cook the eggs?
Bring them to a boil, turn off the heat, cover, and let them stand for 11 to 12 minutes. Then move them straight to ice water for 10 minutes.
My filling is too soft to pipe. What do I do?
Chill it for 10 minutes, then pipe. Adding the yogurt gradually also helps the filling stay thick.
How long do deviled eggs keep?
Up to 2 days, covered, in the refrigerator. You can look up the nutrition of eggs and Greek yogurt on USDA FoodData Central.
Creamy, tangy and dusted with smoked paprika, these no-added-sugar deviled eggs are the easy appetizer that earns its spot on every holiday table.
No-Added-Sugar Creamy Deviled Eggs
Ingredients
Equipment
Method
- Place eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a boil, turn off heat, cover, and let stand 11–12 minutes.
- Transfer immediately to ice water. Cool 10 minutes, then peel.
- Slice eggs lengthwise. Remove yolks and arrange 12 egg-white halves on a serving plate.
- Mash yolks thoroughly or press through a fine-mesh sieve for a smooth texture.
- Mix yolks with softened Neufchâtel until creamy.
- Gradually mix in Greek yogurt, Dijon mustard, vinegar, and ⅛ tsp smoked paprika.
- Beat until smooth, thick, and fluffy. Chill filling 10 minutes if too soft to pipe.
- Transfer filling to a piping bag fitted with a large open-star tip.
- Pipe generous, defined swirls into all 12 egg-white halves.
- Lightly dust with remaining ⅛ tsp smoked paprika.
- Refrigerate 20 minutes before serving.
Notes
- Cool eggs completely for clean cuts.
- Sieve yolks to prevent lumps in the filling.
- Add yogurt gradually to maintain thick, creamy peaks.
- Chill soft filling before piping.
- Keep refrigerated and serve chilled.
- Store covered up to 2 days.