Deviled eggs on a cutting board with micro arugula garnish.
Photography, Art Direction & Food Styling: Anthony Contrino

Growing up, I was never a fan of deviled eggs (or really any sort of hard-boiled egg-based dish), but after working as a food stylist on an infomercial for an egg cooker, they began to grow on me.  Here’s a lightened version that uses yogurt instead of mayo, but tastes just as good as the classic.

Deviled Eggs

Prep Time: 15 minutes
Servings: 8


  • 10 large eggs, hardboiled, cooled and peeled
  • 2 ounces goat cheese
  • ¼ cup plus 2 tablespoons Fage nonfat greek yogurt
  • 1 tablespoon chives, minced
  • 1 teaspoon lemon zest
  • ¼ teaspoon freshly ground black pepper
  • Generous pinch Kosher salt
  • Micro arugula, for garnish, optional


  • Halve the eggs longways.
  • Carefully remove the yolks.
  • Put 4 of the yolks into a medium sized bowl; discard the remaining yolks.
  • Submerge the egg white halves in cold water to remove any remaining specks of yolk; drain on paper towels.
  • Meanwhile, add the goat cheese to the bowl of yolks, and, with a fork mash the two together.
  • Add the yogurt and mix until smooth.
  • Add the chives, lemon zest, pepper and salt and mix to combine.
  • Transfer the mixture to a piping bag fitted with a small star tip.
  • Pipe the filling into the 20 cavities, garnish with micro arugula and serve.


I buy my eggs hard boiled. You can find them in pretty much every supermarket. They are priced reasonably, and buying them pre-done cuts the prep time significantly.
Course: Appetizer, Easter, Spring
Author: Anthony Michael Contrino