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These Healthy Deviled Eggs are quick and easy, and taste just as delicious as the original. Made with cottage cheese or Greek yogurt, this recipe is perfect for protein-packed snacks and holiday appetizers.
Cottage cheese deviled eggs, anyone? Today we’re making a classic with a twist, healthier and higher in protein. Just like in my spinach dip and whipped cottage cheese, this recipe swaps mayo for our beloved cottage cheese. The result are high protein deviled eggs that are also great for both weight loss and keto diets. Each piece has only 43 calories and 0.1 grams of carbs, but plenty of protein and taste.
I promise, everyone will love your healthy deviled eggs. They’re ideal as a quick and easy protein snack or appetizer – for parties, movie nights, game day, barbecues, Thanksgiving and Easter!
Are deviled eggs healthy?
Deviled eggs are naturally high in protein and keto-friendly, plus they’re rich in nutrients from the eggs. However, the traditional recipe is also high in saturated fats and calories because of mayo (which also contains lots of artificial ingredients & nasties).
If you’re looking for a healthier alternative, swap mayo for Greek yogurt or, even better, cottage cheese. I find that cottage cheese works best for deviled eggs—it’s creamy, tangy, and slightly acidic but packs way more flavor than Greek yogurt. From scrambled cottage cheese eggs to cottage cheese egg bites, these two ingredients are a match made in heaven!
Ingredients and substitutes
This easy recipe requires just 4 ingredients, all of which you can find at the local grocery store. Here are more details and all replacements, I’ve included precise quantities in the recipe card at the bottom.
- Eggs. You’ll need 6 large eggs, either at room temperature or cold from the fridge. I always use grade-AA eggs from free range chickens. Tip – for easier peeling prefer one-week old eggs.
- Cottage cheese. The secret to make deviled eggs healthy and delicious is using whole milk cottage cheese, preferably small curd. It adds more richness and a punch of protein. You can replace with full-fat Greek yogurt or my healthy mayonnaise. Avocado lover? Try my avocado mayo instead.
- Dijon mustard. Either smooth or wholegrain, I prefer Dijon mustard as it is creamier and more flavorful. Regular mustard works as well.
- Seasonings. Salt and black pepper are a must-have, but you can also add other seasonings such as smoked paprika, garlic powder or a pinch of cayenne pepper.
How to make deviled eggs healthy
Once you master how to make hard boiled eggs the right way, this recipe has no secret. I’ve included an overview with step-by step pictures so you can easily cook along. You can find more details in the recipe card at the bottom.
Step 1 – Boil eggs. Fill a pot with cold water and bring it to a boil. Once it starts boiling, lower the heat to medium, gently add the eggs, and cook for 10 minutes.
Step 2 – Peel eggs. Once cooked, transfer the eggs to a bowl filled with cold water and ice cubes and let them cool for at least 10 minutes. Gently crack and then peel, starting from the wider end where the air pocket is.
Step 3 – Divide yolks from whites. Carefully slice the eggs lengthwise in half, then scoop out the yolks into a bowl and place the whites on a plate.
Step 4 – Mix ingredients. Add to the egg yolks cottage cheese, Dijon mustard, salt and pepper. Using an hand mixer, a fork or a potato masher, mash yolks and cottage cheese until creamy. Taste and adjust with more salt and pepper if needed.
Step 5 – Fill eggs. Use a spoon or a piping bag to fill the halved egg whites with the yolk mixture. Serve immediately with a sprinkle of smoked paprika and toppings or store for later.
Variations and toppings
- Low calorie. Use 4 egg yolks instead of 6 and choose 2% fat cottage cheese. Since we don’t waste food, keep the remaining yolks aside for other recipes.
- Dairy-free. Use my dairy-free cottage cheese instead of the regular – you won’t taste that it’s made from tofu.
- Avocado. Replace cottage cheese with mashed avocado or with my avocado mayo. If using avocado, add little lime juice to prevent browning.
- Spicy. Mix in a pinch of cayenne pepper, some chili flakes, or a touch of hot sauce or paprika. For the real fire, top with chopped jalapeños or a sprinkle of cayenne pepper.
- Toppings. For more taste and a fancier presentation, top them with a sprinkle of smoked paprika, chives, chopped herbs, capers or olives. Or add protein-packed toppings like turkey bacon, or smoked salmon.
Recipe tips
- Boil eggs for 10 minutes. For the best deviled eggs, you should boil the eggs just until the white has set and the yolk is creamy. Overcooking will make them dry and rubbery, undercooking will make them impossible to handle (in plain English, they will fall apart and won’t hold the filling).
- Use full-fat cottage cheese. Full fat cottage cheese gives this recipe its original flavor while still being lower in calorie, higher in nutrients and richer in protein. Nonfat options may be used, but the taste won’t be as great.
- Don’t overmix. When mashing egg yolks with cottage cheese, you should mix just until creamy – a few curds are fine. Overmixing, especially when using an electric hand mixer or blender, will emulsify the yolks and make the mixture watery.
- Bonus tip – Leave some texture. If you’d like your deviled eggs with texture, don’t blend them. Just mash roughly until combined with the other ingredients. I love them in this way, they’re more satisfying.
Make ahead and storage
- To make ahead. If meal prepping, boil the eggs and prep the filling up to 2 days in advance, but store them separately. Assemble right before serving to keep them fresh.
- To store. Store leftovers in an airtight container in the fridge for up to 2 days. To prevent the eggs from smashing, place them in a single layer and cover with a piece of parchment paper.
- To freeze. Due to their creamy filling, cottage cheese deviled eggs don’t freeze well as the texture changes once thawed. It’s best to enjoy them fresh or refrigerated.
Nutritional values
One serving corresponds to one egg half, with a batch making 12 pieces. Nutritional values are calculated for recipe made with large eggs and full-fat cottage cheese.
- Calories – 43 kcal
- Protein – 4.4 grams
- Carbohydrates – 0.1 grams
- Fats – 2.3 grams
More healthy egg recipes
- Hard boiled eggs
- Egg white omelette
- Egg white frittata
- Breakfast casserole
- Starbucks egg bites recipe
- Air fryer soft boiled eggs
- Sunny side up eggs
- Over easy eggs
- Over medium eggs
Healthy Deviled Eggs
Ingredients
- 6 eggs
- ¼ cup (60 g) cottage cheese, full-fat recommended, or use plain full-fat Greek yogurt
- 1 tsp Dijon mustard, creamy or whole-grain
- salt and black pepper, to taste
- smoked paprika, to garnish
Instructions
- Boil eggs – Fill a large pot with enough cold water to fully cover the eggs (do not add eggs yet). Bring the water to a boil over high heat, then reduce the heat to medium. Carefully lower the eggs into the pot using a spoon and let them cook for 10 minutes.Meanwhile, prepare an ice bath by filling a large bowl with water and ice cubes.
- Peel eggs – Once cooked, transfer the eggs to the ice bath and let them cool for at least 10 minutes. Gently crack and peel, starting from the wider end where the air pocket is – rinse under cool water to remove any leftover shell.
- Divide yolks from whites – Carefully slice the eggs lengthwise in half, then scoop out the yolks into a bowl and place the whites on a plate.
- Mix ingredients – Add cottage cheese, Dijon mustard, salt and pepper to the egg yolks. Using a hand mixer, fork or potato masher, mash yolks and cottage cheese until creamy – do not overmix. Taste and adjust with more salt and pepper if needed.
- Fill eggs – Use a spoon or a piping bag to fill the halved egg whites with the yolk mixture.
- Serve – Sprinkle the deviled eggs with smoked paprika, chives or your favorite toppings. Enjoy immediately or place in an airtight container and keep in the fridge for a maximum of 2 days.
Notes
- To make ahead. Boil the eggs and prep the filling up to 2 days in advance, but store them separately. Assemble right before serving to keep them fresh.
- To store. Store leftovers in an airtight container in the fridge for up to 2 days.
- To freeze. Due to their creamy filling, cottage cheese deviled eggs don’t freeze well as the texture changes once thawed.
