Here’s a festive and healthier twist on a barbecue classic. They’re made with yogurt instead of mayonnaise, plus one extra step that makes ordinary deviled eggs look extraordinary!

Nutritional Information

Serves: 12

Serving Size: 1 deviled egg half

  • Calories: 38
  • Fiber: 0g
  • Total Fat: 2.5g
  • Protein: 3.5g
  • Total Carbohydrate: 0.2g


  • 6 eggs
  • Red and blue food coloring
  • ¼ cup plain Greek yogurt
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • Salt and pepper, to taste
  • Paprika, to garnish

How To Make It

  1. Place the eggs in a saucepan and cover with cold water by 1 inch. (Using eggs that are 7 to 10 days old will make them easier to peel later.) Bring to a boil over high heat. As soon as the water boils, remove the saucepan from the burner and cover the pan.
  2. Let the eggs sit in the hot water for about 12 minutes, then drain water. Allow the eggs to cool completely, then carefully peel off the shells. (You can add the eggs to a bowl of ice water to help them cool quicker.)
  3. Fill two medium-size bowls with 1 cup of water each. Add 40 drops of red food coloring to one bowl and 40 drops of blue food coloring to the other. Place 3 eggs into each bowl. Place the bowls in the refrigerator for 2 hours. Then remove the eggs from the bowls and dry off the eggs.
  4. Slice the dyed eggs in half, lengthwise. Remove the yolk from each egg and place in a medium bowl. Set the egg whites aside on a plate.
  5. Mash the egg yolks with a fork. Add the yogurt, vinegar, mustard, salt and pepper. Mix well.
  6. Evenly divide the yolk mixture back into the empty egg whites.
  7. Top each egg with a sprinkle of paprika.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.