Deviled Eggs 3 Ways

Deviled eggs are one of my favorite party appetizer foods, but it’s something I never make for myself. And perhaps that’s what makes them seem so special to me. Since eggs are the epitome of spring foods, we could all use a fresh look at a favorite recipe. Here are three recipes to inspire a fresh look at deviled eggs: sour, herbal and spicy.

‏To make a basic deviled egg (makes 6 halves)

‏Add 3 eggs to a pot and cover with cool water. Cover pot with a lid and heat on the stove until boiling. Allow to boil for 1 minute and turn off heat. Let sit for 12 minutes, drain water and add to a bowl of ice water. After 5 minutes. gently crack eggs and peel. Slice in half lengthwise and scoop the yolk, using a spoon, into a separate bowl. Once the filling for the recipes below is mixed, spoon back into the egg half.


Sour: Deviled Eggs with Picked Red Onions and Thyme

All recipes developed by Carlene Thomas, RDN, LD

Makes 6 halves

Ingredients
mashed yolk
2 tablespoons Greek yogurt

1 tablespoon mayonnaise

1 teaspoon dijon mustard

dash of salt and pepper

toppings: pickled red onions and fresh thyme

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with pickled red onions and a sprig of thyme.

Herbal: Deviled Eggs with Avocado, Lemon, Herbs and Roasted Chickpeas

Makes 6 halves

Ingredients
mashed yolk
⅛ of an avocado
1 tablespoon Greek yogurt
½ tablespoon mayonnaise
1 teaspoon dijon mustard
squeeze of fresh lemon
toppings: chopped basil, parsley and chopped roasted chickpeas

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped basil, parsley and chopped roasted chickpeas.

Spicy: Deviled Eggs with Paprika and Parsley Infused BBQ Sauce

Makes 6 halves

Ingredients
mashed yolk
1 ½ tablespoons Greek yogurt
½ tablespoon mayonnaise
½ teaspoon dijon mustard
½ tablespoon of your favorite BBQ sauce
dash of salt, pepper and paprika
toppings: chopped parsley 

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped parsley.
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Carlene Thomas, RDN, LD
Carlene Thomas RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. In the dietetics world, Carlene is the current President of the Virginia Academy of Nutrition and Dietetics. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter, Pinterest and Instagram.