Fat Loss Friendly Deviled Eggs

By Blair Lindler

Deviled eggs are one of my favorite foods – Grandma turned me onto them when I was just a wee one. But as I’ve grown up, I’ve found new and “improved” (read: healthier) ways to make one of my favorite finger foods to take to picnics, pot-lucks, or any sort of party (football games included!)

As football season comes into full swing with its tailgates and rivalries, this seems like an appropriate time of year to share a finger-licking snack that you’ll love to share. 🙂


  • 2 t Dijon Mustard
  • 6 t Plain Greek Yogurt
  • Relish (to taste)
  • Paprika (to taste)
  • 1 t chili (to make your eggs unique, if you so choose)
  • 6 hardboiled eggs

To “hard boil” eggs faster

  1. Place your eggs in a muffin tin
  2. Place muffin tin with eggs in a pre-heated oven set at 350 degrees
  3. Bake for 30mins
  4. Take eggs out of oven, and use tongs to drop the eggs into ice water to stop the cooking process
  5. Peel your eggs (please note, there will be “brown spots” on the shells, this is totally normal)

Directions for Deviled Eggs:

  1. Slice your hardboiled and peeled eggs. As you can see, I was a little harsh with a couple of the eggs but not to fear! If this happens to you, embrace it! You can use broken/damaged egg whites that are no longer suitable for “shells” to make your filling fluffier!
  2. Place the yolks (and any broken egg whites) in a small bowl
  3. Smash those yolks!
  4. Add your ingredients and mix well, adding yogurt/Dijon mustard/relish/spices to taste
  5. Spoon yolk mixture into egg whites. Don’t be skimpy! You’ll have plenty of it! That’s what the extra egg whites are for!
  6. Serve and enjoy!

I really like this adaptation of deviled eggs, because I get all of the protein from the eggs (plus a little from the greek yogurt) and I don’t have nearly the guilt that would come with traditional deviled eggs.

I made this version with the 1t chili powder. It definitely puts a different twist on the deviled egg! Leave it out if you’re looking for a more traditional-tasting deviled egg.

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