Okay, before we go any further…if you want to make deviled eggs for your Easter celebration meal…go to the store TODAY and buy your eggs. Seriously, really fresh eggs are v-e-r-y difficult to peel! Been there…done that! Anyone else? And also, may I suggest you purchase the very best (i.e., the most nutritious, healthiest) egg your money can buy. Yes, they may be a bit more expensive but SO worth it!
Our recipe today is for classic deviled eggs AND variations. I think that once Spring has sprung, most gatherings where food is involved have a plate or two of deviled eggs on the table. I know this is true for our family; how about yours? And I am sure that all of us have had ‘the world’s best’ deviled eggs…and probably some of the world’s worst, too.
In my quest to present to you the BEST, I took a peek at the way that Alton Brown (of the Food Network) does his hard-boiled eggs. Mr. Brown is a food geek (don’t we love that about him?) and a scientist. So, he is a valued source for me when I want to get down to the basics. Want to know how Alton Brown prepares his hard-“boiled” eggs? Check out this video.
Deviled Eggs (And Variations)
8 perfectly steamed eggs (see video below)
3 tablespoons mayo (even better: use canola mayo)
3 tablespoons plain Greek yogurt
2 teaspoons Dijon mustard
1-2 teaspoons pickle juice (we like bread&butter pickles)
freshly ground lemon pepper, to taste
- With a sharp knife, halve each of the eggs, removing the yolk; set aside.
- Using a wire mesh strainer, push the egg yolks through the mesh one at a time. (Or, if you prefer, simply mash the yolks to the consistency you prefer)
- Add the mayo, yogurt, and mustard to the yolks and combine. Slowly add the pickle juice ‘til very creamy
- Add pepper to taste
- Dust with smoked paprika
Decision time: either use this healthy but-oh-so-yummy version of the classic egg filling or try any or all of the varieties below!
- To fill the egg white halves, you can either simply use a small spoon, or fill a sandwich bag with the mixture <don’t forget to squeeze out the air AND seal the bag!>, then snip just the tip off one corner, and swirl the yolk mixture into the indentation of each egg half.
Variations: (shown in the picture above)
To the yolk mixture, you can add any one of the following:
- finely chopped avocado and a squeeze of lime juice, OR
- a sprinkle of garam masala (or curry powder); top with a small mango chunk,
Or top with:
- a bit of fresh dill, or snipped fresh chives
- finely chopped apple and walnuts; then top w/ a bit of blue cheese
- chopped Greek olives and a bit of feta cheese
- finely chopped tomatoes and some crumbled bacon
God loves you! ♥ (Don’t ever forget that!)