These Protein-Packed Turkey Deviled Eggs are the kind of snack that disappears fast. They’re creamy, savory, and loaded with lean protein without feeling heavy. You get the classic deviled egg richness with a fresh, meaty twist from finely chopped turkey.

They’re easy to make, great for meal prep, and perfect for parties, lunchboxes, or a quick midday bite. If you’re trying to eat smarter without sacrificing flavor, this recipe delivers.

What Makes This Recipe So Good

High-protein and satisfying: Eggs and turkey team up to keep you full for longer, making this a perfect post-workout or mid-afternoon snack.
Light but flavorful: The yolk filling is creamy with Dijon and Greek yogurt, while smoked paprika and chives bring a gentle kick.
Great for meal prep: Make a batch on Sunday and enjoy through the week. They’re easy to grab and go.
Budget-friendly: Simple ingredients, minimal steps, and no special tools required.
Crowd-pleaser: Familiar enough for picky eaters, but interesting enough for food lovers.

Ingredients

12 large eggs
1/3 cup plain Greek yogurt (or mayonnaise, if preferred)
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt, plus more to taste
1/8 teaspoon black pepper
3 ounces cooked turkey breast, very finely chopped or minced (deli turkey or leftover roasted turkey)
1 tablespoon finely chopped chives (plus extra for garnish)
1 tablespoon finely chopped dill pickles or relish (optional, for tang)
Smoked paprika, for garnish

How To Make Turkey Deviled Eggs

Boil the eggs: Place the eggs in a single layer in a pot and cover with cold water by about an inch.
Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
Chill and peel: Transfer eggs to an ice bath for 5–10 minutes. Tap and roll each egg gently to crack the shell, then peel under running water for easier removal.
Halve and remove yolks: Slice eggs lengthwise. Carefully pop out the yolks into a mixing bowl and set the whites on a platter.
Make the filling base: Mash the yolks with Greek yogurt, Dijon, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Adjust seasoning to taste.
Fold in turkey and herbs: Stir in the finely chopped turkey, chives, and optional pickles. The texture should be creamy with tiny bits of turkey throughout.
Fill the egg whites: Spoon or pipe the filling into the egg white halves. A small cookie scoop or piping bag makes this tidy and consistent.
Garnish and serve: Dust with smoked paprika and sprinkle with extra chives.
Serve immediately or chill for 30 minutes to set the flavors.

How to Store

Refrigerate promptly: Store deviled eggs in an airtight container in the fridge for up to 3 days.
Keep them level: Use a deviled egg tray or line a container with paper towels to prevent sliding.
Avoid freezing: The filling can turn watery and grainy once thawed.
Prep ahead tip: You can boil and peel the eggs up to 5 days in advance. Keep the filling separate and assemble the day you plan to serve.

Health Benefits

Lean protein: Eggs and turkey provide high-quality protein, helping with satiety and muscle repair.
Nutrient-dense: Egg yolks supply vitamin B12, choline, and fat-soluble vitamins, which support brain and metabolic health.
Lower in calories: Using Greek yogurt instead of all mayonnaise reduces calories while adding extra protein and probiotics.
Balanced fats: This recipe offers a mix of healthy fats without heavy oils, especially if you choose low-fat yogurt.

Pitfalls to Watch Out For

Overcooking the eggs: This leads to dry yolks and a green ring around them. Stick to the timing and use an ice bath.
Chunky filling: If the turkey pieces are too large, the filling won’t sit nicely in the whites.
Chop very finely.
Watery texture: Too much lemon juice or relish can thin the mixture. Add liquids gradually and mix as you go.
Underseasoning: Eggs need salt. Taste the filling and adjust, especially if your turkey is low-sodium.
Food safety: Don’t leave deviled eggs at room temperature for more than 2 hours (or 1 hour if it’s hot).

Variations You Can Try

Spicy turkey deviled eggs: Add hot sauce or minced jalapeño, and swap smoked paprika for cayenne.
Herb-forward: Mix in fresh dill and parsley with the turkey for a bright, garden-fresh flavor.
Bacon-turkey combo: Stir in a tablespoon of finely crumbled turkey bacon for extra smokiness and crunch.
Avocado twist: Replace half the yogurt with mashed avocado.
Add lime juice and cilantro for a green, creamy finish.
Mediterranean: Use lemon zest, chopped olives, and a pinch of oregano with the turkey.
Dairy-free: Swap Greek yogurt with a dairy-free mayo or a thick, unsweetened coconut yogurt.

FAQ’s For Turkey Deviled Eggs

Can I use leftover Thanksgiving turkey?

Yes, leftover roasted turkey works great. Just mince it finely so it blends into the filling without creating big chunks.

Is deli turkey okay for this recipe?

Absolutely. Choose a high-quality, low-sodium deli turkey and chop it very finely. Smoked deli turkey adds a nice depth of flavor.

What if I don’t like Greek yogurt?

Use mayonnaise or a 50/50 blend of mayo and yogurt for a classic taste with a lighter texture. Adjust salt and lemon juice to balance richness.

How do I make them look neat?

Use a piping bag with a star tip or a small cookie scoop. Wipe the edges of the whites if any filling spills over, and finish with paprika and chives for a clean look.

Can I make them ahead for a party?

Yes. Mix the filling and store it in a piping bag, and keep the egg whites covered separately. Assemble a few hours before serving for best texture.

What’s the best way to peel hard-boiled eggs?

Chill them in an ice bath, crack the shell all over, and peel under running water. Older eggs tend to peel more easily than very fresh eggs.

Final Thoughts

These Protein-Packed Turkey Deviled Eggs are simple, tasty, and smart.

They take a classic and give it more staying power with lean turkey and a lighter, tangy filling. Whether you’re feeding a crowd or stocking your fridge with better snacks, this recipe earns a spot in your regular rotation. Keep it classic or try a variation—either way, they’ll go fast.