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 Game Day Southern Deviled Eggs

Makes 36 deviled eggs


  • 18 large eggs hard boiled and shells removed
  • 1/2 cup plain non fat or low fat Greek yogurt
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle juice
  • 1 teaspoon cayenne
  • 1/8 teaspoon white pepper
  • salt to taste
  • 1/4 cup diced dill pickles
  • 4 tablespoons pickled okra approx, chopped as a garnish
  • smoked paprika for garnish


  • Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half  (see pic below!) but a sharp pairing knife works well also.
  • Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles.
  • Spoon generous portions into the egg white halves.
  • Garnish with a slice of pickled okra and a dash of paprika.