Deviled eggs are southern, tried and true, and at least one relative at a family gathering in South Carolina is going to show up with deviled eggs. You either love ’em or leave ’em, but most likely, if you are southern bred, you’re adding the wobbly hors d’oeuvres to your plate.
The term “deviled“, when referencing food, is used to typically describe spicy or zesty food. Deviled eggs have certainly taken off with some fancy toppings recently and everyone has their own little spin of a recipe whether it be hot sauce, chives, parsley, bacon and I even heard that capers are a big hit for a kick of saltiness.
Today, I decided to try my first attempt with a little help from our almost two year old, Kaia. So mine won’t be too spicy or salty with her hand in making it as she is my pure lump of sugar. I’m actually sharing a super quick and healthier alternative for those who like to stick with the more traditional versions.
What do you need to make deviled eggs? – Here are the ingredients I used:
- 12 hard-boiled eggs
- 1/4 Cup of Greek yogurt (instead of mayonnaise, there’s my healthier alternative!)
- 2 Teaspoons of Dijon mustard
- Smoked paprika sprinkled
- Cayenne pepper sprinkled
- 1/8 Teaspoon Salt & Pepper (each)
Low fat greek yogurt instead of mayo is a little bit of a healthier alternative without messing with your taste pallet if you’re used to the original recipe! You can also get super creative and fill your egg halves with hummus or even guacamole!! I’m really interested in hearing your favorite deviled egg recipes so be sure to comment your famous take on it! The possibilities are truly endless!
Being that this was my first attempt, I didn’t have a cute egg tray to display my finished appetizer. How have I never had one before now?! So I hopped on Amazon (my mommin’ vice) and snagged this cute egg display. <– If you’re like me (oops!) and need one too, click the link to get yours!
Here’s what I did:
- Put all of your eggs into a pot and cover with water. Place on your stove top and bring to a boil. Remove from once the boil is going.
- Allow the eggs to chill for 17 minutes
- Drain the water out and put into an ice bath
- Peel the eggs and set aside
- Slice eggs in half lengthwise
- Remove yolks and transfer to a medium sized bowl
- Add greek yogurt, dijon mustard and salt and pepper to your bowl of yolks and mix all together
- Spoon fill the mixture into your egg halves
- Sprinkle with paprika and cayenne pepper
Be sure to store in an air tight container in the refrigerator if you are planning to make them a day before a gathering or event. And don’t forget to share your recipes so other mom’s can maybe try a new take for this Thanksgiving!
Soda City Mom, Ashley Joiner