Swapping the mayo in classic deviled eggs for plain yogurt is one of those small changes that quietly upgrades a recipe, the same swap that shows up in tzatziki stuffed cucumber boats. You still get that creamy, tangy filling, but now it's carrying live active cultures if you're using a good yogurt, plus a lot less saturated fat. Scallions add a little prebiotic punch on top, and the whole thing comes together in about the time it takes to boil the eggs.
Ingredients
- 6 eggs, hard-boiled and halved
- 1/4 cup plain yogurt
- 2 scallions, finely sliced
- 1 teaspoon dijon mustard
- Paprika for garnish
- Salt and pepper to taste
Instructions
- Scoop yolks into a bowl and mash with yogurt, scallions, and mustard until smooth.
- Season with salt and pepper.
- Spoon or pipe the mixture back into the egg white halves.
- Dust with paprika.
Nutrition Facts (per serving)
| Calories | 85 |
| Total fat | 6g |
| Total carbohydrates | 1g |
| Dietary fiber | 0g |
| Protein | 6g |
| Sodium | 95mg |
Why This Is Good for Your Gut
Plain yogurt with live active cultures introduces beneficial bacteria like Lactobacillus and Streptococcus thermophilus, which can help support a balanced gut microbiome. Scallions contain fructans, a type of prebiotic fiber that feeds those bacteria, while the eggs contribute protein and choline that support the gut lining.
Same party classic, quietly rebuilt to actually be good for you. For more of the yogurt-and-herb treatment, try cucumber dill yogurt dip, or for a bolder version, kimchi deviled eggs.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
