• 6 large eggs
  • 1/3 cup plain fat free Greek yogurt
  • 1 tsp. yellow mustard
  • 1 tsp. red wine vinegar
  • 1 tsp. sugar
  • 1 Tbsp no sugar added pickle relish
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • Optional, xantham gum for thickening


Place the eggs in a large pot. Add enough water to the pot to completely cover the eggs by ½ inch. Bring the water to a boil. Boil the eggs for 12 minutes.
Drain the hot water from the pot. Cover the eggs (still in the pot) in cold water.
Let the eggs rest for 2 minutes. Drain the water and repeat this step until the eggs are completely cool.
Peel the shell from the eggs. Cut the eggs in half, lengthwise.
Remove the yolks from the egg whites. Discard one of the egg yolks (2 halves). Add the remaining 5 egg yolks to a small bowl. Mash the yolks with the back of a fork until there are no large lumps. Add the Greek yogurt, mustard, vinegar, sugar, relish, salt, and pepper to the bowl. Stir until well combined and smooth. If desired, sprinkle ¼ tsp. xanthum gum at a time until desired thickness.
Optional: Transfer the filling to a small plastic food storage bag. Snip one of the corners off of the bag. Squeeze the filling through hole into the egg whites. Or, spoon the filling into the egg whites.

Makes 12 servings
Serving Size: ½ egg half


Calories 41
Fat 2g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 93mg
Sodium 99mg
Potassium 47mg
Carbohydrate 1g
Fiber 0g
Sugar 1g
Protein 4g

Modified from