Flawless Homemade Deviled Eggs

Homemade Deviled Eggs

The time has come where I share my delicious homemade deviled egg recipe. If you follow our blog you’ll remember that I teased you with a picture in my How To Have a Safe Picnic blog of these tasty little treats! I could eat 50 deviled eggs if you’d let me, but it’s probably no good for my waistline ;). I’ve made deviled eggs before for parties and they were great, however I wanted to make them semi-healthier.  There aren’t a whole lot of ingredients that goes into the eggs so I tried to think of what I could sub out. I instantly thought about greek yogurt. My husband and I have be using this instead of sour cream for the longest time and we can’t tell the difference in our favorite dishes.

Deviled eggs are a great summer time snack because they are packed with protein and iron. Although I don’t suggest eating too many at once, since they are a bit high in cholesterol. A great way to help keep the sodium and cholesterol down in your eggs is to add coconut oil into the recipe. Since coconut oil contains no sodium or cholesterol in it, it may help to balance out those levels when incorporating into your daily diet. These deviled eggs are perfect for Fourth of July parties or family reunions. My recipe is so simple to whip up but it’ll taste like you spent a lot of time prepping the dish.


6 large eggs

1/4 cup plain Greek yogurt

1 teaspoon white vinegar; optional

1 tablespoon and 1 teaspoon Kelapo coconut oil; divided

2 tablespoons yellow mustard; or to taste

Ground pepper

Paprika or old bay seasoning


  1. Place eggs into a large pot. Cover eggs with water about 1 inch from top of eggs. Add 1 tablespoon coconut oil and turn heat on high.
  2. Allow to boil for about 8 minutes; uncovered. Remove from heat and cover for about 5 – 7 minutes.
  3. Remove eggs from pot, one at a time, and rinse under cool water. While you are doing this remove the egg shell.
  4. Once all eggs are shell-free, cut in half lengthwise and put yolks into a small bowl.
  5. Mash yolks with a fork until crumbly and add in Greek yogurt, vinegar, yellow mustard, 1 teaspoon of coconut oil and ground pepper.

    Finished Eggs

  6. Mix thoroughly and then place mixture evenly into egg whites.
  7. Top with paprika or old bay seasoning and serve!

These are by far my favorite style of deviled eggs and I hope I’m not being too cocky! My reasoning behind adding the coconut oil to the boiling water is because it helps to soften the shells which if you’ve ever had to de-shell an egg, you know it’s a difficult process. Every time I make these just to have around the house they don’t last for more than a day because my hubby just pops them in his mouth like candy! I am looking forward to making these on Thursday for a Fourth of July party that we are going too because I love getting feedback on the dishes that I create, either good or bad. What are you making this Holiday weekend?


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