A classic appetizer for any picnic or party, deviled eggs have been on the culinary map for centuries. Beginning a meal with boiled eggs seasoned with pepper and spices was a regular tradition in ancient Rome. Today, this simple appetizer generally involves a heaping helping of mayonnaise to deliver its signature creamy center.
While eggs deliver high protein and nine essential amino acids, mayonnaise adds additional fat to this generally healthy appetizer. A simple substitution adds an angelic twist to these sinfully delicious treats.
Heavenly Deviled Eggs
For a non-dairy option, try substituting mashed avocado for the Greek yogurt.
Yields 12 servings
1/4 cup plain Greek yogurt
2 teaspoons Dijon mustard
Salt and pepper, to taste
Paprika, for garnish
Hot sauce, to taste (optional)
Place eggs in a large pot and fill with water until they are completely covered. Add salt to pot of water and bring to a boil. Once water begins to boil, turn off heat, cover the pot and let eggs sit for 12 to 15 minutes.
Drain the hardboiled eggs in a colander and run cold water over them to stop cooking. Once the eggs have cooled, peel the eggs and cut in half lengthwise. Place the egg yolks in a bowl and the halved egg whites on a plate.
In the bowl of egg yolks, add Greek yogurt, mustard and salt and pepper, and mash together.
Once egg yolk mixture is at preferred creamy consistency, scoop into a zip-close bag, squeeze out air and cut one bottom corner diagonally. Pipe mixture into each empty egg white. Sprinkle with paprika.
Chill deviled eggs for at least 30 minutes before serving.