Deviled Eggs with Sage

Switch up your basic deviled egg recipe with this better-for-you version with a hint of fall mixed in.

Hands-on Time: 15 min. | Total Time: 27 min. | Serves: 12 | Difficulty: Easy

  • 6 large eggs
  • 3 Tbsp. Greek yogurt
  • 1 Tbsp. Dijon mustard
  • 2 tsp. minced garlic
  • ¼ tsp. sage
  • ¼ tsp. thyme
  • 1 tsp. salt
  • Paprika, fresh sage or thyme for garnish
  1. Place eggs in a medium saucepan and cover with water. Over high heat, bring to a rapid boil. As soon as the water comes to a boil, turn off the heat and cover the eggs. Set a timer for 12 minutes. Once cooked, put the eggs in a bowl filled with ice and water.
  2. Peel eggs and slice them in half, lengthwise. Remove yolks and set them in a medium bowl.
  3. In the medium bowl, add the yogurt, mustard, garlic powder, sage, thyme and salt. Stir until well combined.
  4. Fill the whites with the yolk mixture. Top with paprika, fresh sage or fresh thyme.
  5. Serve and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 40, Calories from Fat 20, Total Fat 2.5g (4% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 260mg (11% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.

View Party Plan: Have a Very Happy Thanksgiving Celebration!