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Southwestern Greek Yogurt Deviled Eggs

Southwestern Greek Yogurt Deviled Eggs are a healthy take on classic deviled eggs with a Southwestern twist. These deviled eggs use plain whole milk Greek yogurt in place of traditional mayonnaise for a healthy swap. Greek yogurt is a great ingredient to use in place of butter, sour cream, heavy cream or even in your favorite salad dressing. It adds a nice rich, tangy flavor while lightening up the dish.

The Greek yogurt helps to create a creamy, rich flavor while cutting calories in these deviled eggs up and adding protein and calcium. You can feel good about snacking on these at your Easter dinner or your next family get together!

Hard bioled eggs halved on a plate

Deviled eggs make a nice appetizer or finger food at a party, but also a great dish to bring to a summer potluck. These are easy to make and are always a favorite with kids and adults.

Aside from the Greek yogurt, these Southwestern Greek Yogurt Deviled Eggs use half of an avocado, cumin, paprika, cayenne pepper and is topped with fresh cilantro and green onion. They not only taste delicious but look beautiful on your table!

Southwestern Greek Yogurt Deviled Eggs

Photo of Southwestern Greek Yogurt Deviled Eggs
  • 25 minutes
  • 5 minutes
  • 30 minutes
  • 12 servings


  • 2 dozen eggs, hard boiled
  • 1 cup plain whole milk Greek yogurt
  • 1/2 of an avocado, pit removed
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon
  • Cayenne pepper (optional for spice)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Garnish ideas:

  • Fresh chopped cilantro
  • Fresh chopped green onions
  • Extra Paprika


  1. Place your eggs in a medium pot and add about 2 inches of cold water to cover the eggs. Bring the eggs to a rolling boil. Cover the pot and remove from the heat. Let the eggs sit covered for 12-13 minutes.
  2. Drain hot water from the pan and run the eggs under cold water to cool them down. Peel the eggs and use a sharp knife to cut the eggs lengthwise. Remove the yolk from each egg and place in a medium mixing bowl. Set the eggs aside.
  3. In the mixing bowl with the yolks add the Greek yogurt, avocado, cumin, paprika, cayenne pepper and mash everything together. Taste and add salt and pepper to your liking along with additional spice if you think it needs it. If you want a smoother texture, you can quickly blend in a blender.
  4. Arrange your eggs on a deviled egg tray or serving platter. You can use a spoon to put the yolk mixture into the center of each egg or you can use a sandwich bag with the end cut off or a piping bag to help create a fancier deviled egg.
  5. Garnish with paprika, fresh cilantro and green onion.

Notes: Feel free to adjust the spices to your liking. If you like a bit of sweetness, add a couple of squeezes of lime juice. Chili powder can also work in this recipe — I suggest 1/2 a teaspoon.

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