Deviled Eggs Two Ways

Deviled eggs are a popular choice to serve at Easter celebrations and spring get-togethers. We've prepared them two ways - a classic flavor profile made slightly lighter by substituting plain yogurt for some of the mayo, and a somewhat spicier version flavored with curry powder, ground cumin and a pinch of cayenne.

Deviled Eggs Two Ways
Print this recipe Save this recipe to your Ziplist recipe box
  • Classic Deviled Eggs:
  • 12 large eggs, hard-cooked and peeled (see tips)
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 3/4 teaspoon dried dill
  • 1/4 teaspoon celery seed
  • Dash of hot sauce
  • Salt and freshly ground black pepper
  • Paprika for garnish

Preparation:
Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, yogurt, vinegar, mustard, dill, celery seed and hot sauce and process until smooth and creamy. Season to taste with salt and pepper.

Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.

Makes 12 to 24 servings

  • Curried Deviled Eggs:
  • 12 large eggs, hard-cooked and peeled (see notes)
  • 1/4 cup mayonnaise
  • 3 tablespoons plain yogurt
  • 3/4 teaspoon curry powder (or more to taste)
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne
  • Salt and freshly ground black pepper
  • Paprika

Preparation:
Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, yogurt, curry powder, cumin and a pinch of cayenne. Process until smooth and creamy and season to taste with salt and pepper.

Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.

Makes 12 to 24 servings


Tips for Perfect Hard-Cooked Eggs:
Making perfect hard-cooked eggs is simple and if you follow this method, you shouldn't get that unsightly (albeit harmless) gray ring around the yolk.

Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs).

Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.

more recipes from this category

from around the web

comments & replies

leave a comment ~