Deviled Eggs

Deviled Eggs
PointsPlus® value: 2
Servings: 16 servings
Level of Difficulty: Easy
Preparation Time: 20 minutes
Cook Time: 10 minutes, 1 hour to cool

Deviled Eggs


  • 8 large eggs
  • 6 Tbsp Chobani Non-Fat Plain Greek Yogurt
  • 1 Tbsp light mayonnaise
  • 1 tsp kosher salt
  • 1 medium scallion, white and light green parts only, finely chopped
  • 2 tsp brine-packed capers, rinsed, roughly chopped
  • Sprinkle of sweet paprika


  1. Boil the eggs in a large pot of boiling water for 10 minutes. Use a slotted spoon to transfer the eggs to a large bowl and place under cold running water to cool.
  2. Once cool enough to handle, peel the eggs. Slice the peeled eggs in half and place 6 yolks in a medium bowl (discard the other 2 yolks).
  3. Use a fork to mash and break up the yolks, then stir in the Chobani, mayonnaise and salt, stirring until smooth. Add the scallion and capers and stir to combine.
  4. Using a spoon or piping bag, fill each egg white half with the egg yolk mixture and sprinkle with paprika for serving.
Serving Size: 2 halves per serving.