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deviledeggs-final-plated

Labneh (Yogurt) Deviled Eggs – Mayo Free

  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 eggs 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Lebanese

Description

These deviled eggs are a variation on tradition – filled with Lebanese spices, za’atar, sumac and mixed with tangy labneh – you won’t miss the mayo, I promise! 


Ingredients

Scale
  • 12 large eggs
  • 1/23/4 cup labneh, Greek yogurt or plain yogurt 
  • 1 teaspoon sumac spice
  • 1 Tablespoon za’atar spice
  • 1/2 teaspoon kosher salt*
  • 1/2 teaspoon black pepper
  • scallions, chopped
  • pickled turnip, sliced

Instructions

  1. Begin by cooking your eggs, my favorite method is steaming. Simply place a medium sized pot on the stove, add water and insert a basket steamer. Once the water comes to a boil, place your eggs gently into basket steamer, lower heat to a simmer, cover and steam for 15 minutes.
  2. Once eggs are done, place into a bowl of ice water to stop the cooking and cool down quickly. I leave them in for about 10 minutes to ensure they are cool enough to handle and add ingredients. 
  3. Peel your eggs, the easiest way to peel the eggs is right in the water. You want to ensure that the membrane is loosened to get the peel fully off.
  4. Once peeled, cut each egg in half lengthwise. This will expose the yolk.
  5. Remove each half of the yolk and place into a small bowl.
  6. Using a fork or potato masher, break up your egg yolks until smooth and crumbly.
  7. Add in your spices: za’atar, sumac, salt and pepper as well as your labneh. Begin with 1/2 cup and add an additional 1/4 cup as needed to create a smooth and creamy texture. If you are using labneh or Greek yogurt, you will likely need all 3/4 cup. If using plain yogurt (not thick) 1/2 cup may be sufficient. Adjust as needed.
  8. Mix your yolk mixture until smooth and creamy.
  9. You can simply spoon this mixture onto your egg white halves or fill a quart or gallon ziplock bag with your filling, cut one corner and pipe into each egg for a more uniform look.
  10. Top each egg with chopped scallions or chives as well as a small piece of pickled turnip (or other pickled veggie).
  11. Sprinkle with additional za’atar spice, chill and enjoy.

Notes

  • If using table salt, half your measurement
  • If you can’t locate sumac, substitute Dijon mustard or the juice of half a lemon
  • Labneh and Greek yogurt will be thicker and require more for the filling (3/4 cup), if using plain yogurt, begin with 1/2 cup and add more if needed. The mixture should be smooth and creamy.

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