Healthy Deviled Eggs

Yields 12

• 6 large eggs, hard-boiled, peeled, and rinsed
• 1/4 cup plain low fat Greek yogurt
• 1 tsp yellow mustard
• 1 tsp sweet pickle relish
• 1/8 tsp salt, to taste
• paprika, for garnish


  1. To hard boil eggs in the Instant Pot, cook on high pressure for 5 minutes, allow 5 minutes natural release, and then dunk eggs in ice water for 5 minutes.
  2. To hard-boil eggs on the stovetop, place eggs in saucepan and cover with cool water by 1″. Bring water to a boil over medium-high heat. After water has reached a rolling boil, start a timer and cook eggs for 7 minutes. Drain hot water and dunk eggs in ice water for 5 minutes.
  3. Peel and rinse eggs to remove all excess shell
  4. Cut eggs in half lengthwise. Scoop out cooked egg yolks (the yellow portion) and place them into a mixing bowl.
  5. Mix egg yolks, greek yogurt, mustard, relish, and salt. Mash until creamy and smooth.
  6. Load filling into a piping bag or ziploc bag. Pipe filling into egg whites and serve.