Lighter Southern Deviled Eggs

  • Yield : 12 servings
  • Cook Time : 20m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    93 calorie
  • Fat

    7 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    187 milligrams
  • Sodium

    107 milligrams
  • Carbohydrate

    1 grams
  • Protein

    7 grams
  • Sugar

    0 grams


  • 12 large eggs
  • 1/4 cup plain nonfat Greek-style yogurt
  • 1/4 cup chopped pickles, such as Rick's Picks Low Sodium Classic Sours
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon paprika spice blend, such as Paula Deen's
  • 1 tablespoon smoked paprika brine from pickled okra, optional, such as Rick's Picks Smokra
  • 3 tablespoons sliced pickled okra, for garnish, such as Rick's Picks Smokra


Step 1

Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water. 

Step 2

Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly. 

Step 3

Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.

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