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Deviled eggs with relish and Greek yogurt filling on a white platter, finished with smoked paprika and chives, shot at 45 degrees on light oak.

Deviled Eggs With Relish: 40-Minute Lighter Party Bites

A lighter deviled egg for the party table: Greek yogurt and a spoonful of sweet relish keep the filling creamy, tangy and easy to pipe, and the whole batch comes together in about 40 minutes. Make them a day ahead and add the paprika and chives just before serving.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 large eggs at room temperature
  • 1/4 cup plain Greek yogurt 2% or whole milk
  • 2 tbsp mayonnaise
  • 1 tbsp sweet relish drained
  • 1 tsp Dijon mustard
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper
  • 1/4 tsp smoked paprika for garnish
  • 1 tbsp fresh chives finely chopped, optional

Method
 

  1. Bring a large pot of water to a rolling boil. Gently lower the eggs in with a slotted spoon and cook for 12 minutes.
  2. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel.
  3. Halve the eggs lengthwise and pop the yolks into a medium bowl. Mash the yolks with a fork until smooth.
  4. Stir in the Greek yogurt, mayonnaise, relish, Dijon, salt and pepper until creamy. Taste and adjust the salt.
  5. Spoon the filling into the egg whites, or pipe it from a zip-top bag with the corner snipped off. Dust with paprika and scatter the chives.
  6. Chill for 20 minutes before serving, or cover and refrigerate up to 24 hours.