Deviled Eggs????

You totally can sub out the mayo for the greek yogurt. I think I would like it but I use greek yogurt as a sub for LOTS of things...so I like it. The funny thing is....I don't like the egg white part of a boiled egg now. I can handle egg white omelet and scrambled egg whites but the boiled is too dry for me....

funny huh....

anyways, I would make it and try it. What's the worst that can happen, right? LOL 

the worst that could happen is it could ruin my yummy eggs!........LOL  I think you're overcooking your eggs if you are having dryer whites.  I do a single layer of eggs in COLD water 1 inch above the eggs, bring water JUST TO a boil and then cover for 14 minutes then I add cold water and 4 cups ice to stop them form cooking.........for LARGE eggs + or - 2 min for  XL or M eggs.

Yes, I have. I have two recipes. One is for "Madras" deviled eggs. That one, I use greek yogurt with a bit of chutney for mayo and madras curry powder instead of mustard.

I've also made it with greek yogurt for mayo and then mustard and I didn't like that as much. However, I think I just need to put more mustard in and it would be fine.

I've made chicken salad with greek yogurt too and that *does not* hold up. You have to eat it right away or you get all this water separating out of the salad. But deviled eggs tend to go the same day I make them and they definitely held up for the 12 hours between making them and serving them that is the max I've tried.

the Madras eggs sound yummy!  Thanks!

I have made them with the greek yogurt and really likes them, I just do the regular yogurt, mustard, extra pickle relish and top with paprika. The kids did not realize the difference and they went FAST! I did add extra mustard too. Hope you get it worked out.