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  • Writer's pictureNikki Glekas


I love making Deviled Eggs for gatherings because they are always a crowd pleaser. I have so many memories of my mother making them when I was growing up! They were ideal for all kinds of events and she would often take a tray to a friend’s house or Church event when she had to bring a dish to pass. These days we frequently make these when we’re catering - they’re requested a lot!

Over the years I’ve added new twists to my recipe to give it a slightly more modern flair. The most noticeable one is that I use Greek yogurt instead of mayonnaise. I absolutely love the way the yogurt gives the yolks a nice tang. I also don’t use vinegar in my recipe because the yogurt tang is enough. The yogurt texture is similar to mayonnaise so you can easily pipe the mixture with a special piping bag and it keeps its shape very nicely.

The recipe I’m making today is my classic version. If you want to make yours more unique you can do all sorts of things like add a fried oyster on top, dust them with different spices, or sprinkle it with a unique garnish. There’s no wrong way to do it!

It’s important to make sure deviled eggs are stored someplace cool until they are served. I always keep them in the refrigerator, covered with plastic wrap. I recommend keeping them chilled until right before you are ready to serve them. Don’t leave them out for too long, especially in the sun. I’ve never had a problem with that because they are typically eaten right up by friends and guests.

Deviled eggs would be a great dish for Easter or any spring holiday gathering. I’ve seen them made before with eggs that have been dyed and it’s a very festive look. I hope you enjoy this recipe, be sure to leave a comment below and let me know how you enjoy the Greek yogurt variation!

Deviled Eggs

These are always a fun treat to have on hand for parties and when friends come over. I like making them with Greek yogurt because the tang is so unexpected and delicious.

Makes 12 deviled eggs Ingredients:

  • 6 large eggs

  • 4 tbsp Greek Yogurt

  • 1 tbsp Dijon mustard

  • Salt and pepper, to taste

  • Paprika, for garnish

  • Fresh parsley, chives, or fennel for garnish

  • Olive oil pearls for garnish


  1. Place the eggs in a saucepan and fill the pot until it’s covered with water.

  2. Turn the heat to high and bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.

  3. Drain the water from the pot and place the eggs in a bowl of ice water to cool.

  4. Once the eggs are cool enough to touch, carefully peel off the shell and slice them in half lengthwise.

  5. Gently scoop out the cooked yolks and transfer the bowl of a mini chopper fitted with the blade attachment. If you don’t have one, place them in a mixing bowl.

  6. To the yolks, add the Greek yogurt, mustard, and salt and pepper to taste. Mix everything together until smooth.

  7. Spoon the yolk mixture into a piping bag and fill each of the egg halves.

  8. Garnish the top of each deviled egg with a touch of paprika and freshly chopped parsley, chives, or fennel.

  9. In this episode I serve them with the olive oil pearls I buy online. They look like caviar and are delicious!

  10. Serve the eggs immediately. If you can’t serve these right away, cover them lightly with plastic wrap and keep chilled until you are ready to serve them.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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