My first time making deviled eggs was around three years ago for a potluck party at work. I’m one of those people that waits until most of everyone has signed up to bring something so I can fill in the gaps (e.g. are there enough hot dishes, meat dishes, sides, desserts, etc.). Well, we were having a potluck during the summer, and there were mostly just salads, mains, desserts, soda, and paper products. I decided we needed an appetizer/side and deviled eggs came to mind. I scoured the internet looking for different recipes because let’s face it, I grew up in a Filipino household with most of the parties I went to being hosted by Filipinos, deviled eggs were not on the menu (^_^). I sort of knew how they tasted from a couple parties I’d been to in the past, but besides that, I had no experience and I didn’t feel like throwing in the towel without trying.
I honestly spent an hour trying to find the original post I used to make my current recipe, but have not been able to find it :(. So if you find a post for “Not So Devilish Eggs” that doesn’t contain hummus, than send it my way so I can link back correctly!
What You’ll Need:
- 12 Large Eggs
- ½ Cup Greek Yogurt
- 3 TBSP Light Mayo
- 2 TBSP Granulated Sugar
- 1 TBSP Dijon Mustard
- 1 TBSP Sweet Relish
- 1 TBSP Dried Mustard
- Paprika (optional)
For this recipe, I’m not partial to any greek yogurt brand. I usually just buy what’s on sale.
How to Make Hard-Boiled Eggs: Place cold eggs in the bottom of a big pot and cover with cold water (water level should be around an inch or two above the eggs). Bring the water to a rolling boil. Once the water is boiling, turn off the heat and put the lid on the pot. After twelve minutes, pour out most of the hot water and pour in cold water. Peel eggs. Don’t worry if the eggs aren’t completely smoothly peeled, it happens (^_^), but see the pretty yellow-not-green egg yolks?!
TIP: I usually tap the wider end side to begin peeling. It usually has an air pocket that makes it a little easier to peel. For any of those pesky eggs, I’ll peel the egg under running water to help loosen the egg from the shell membrane. I find it easier to peel the eggs while they’re still hot-but-not-going-to-burn-my-hands-hot.
Filling: Cut the eggs in half and carefully remove the egg yolks from the egg whites. Place the egg whites to the side. Mash the egg yolks in a bowl or container. If you want to make them super creamy, you can put the yolks through a sieve. With the exception of the paprika, add in all of the other ingredients. (I like to chop the relish up very small.) This is where you can diverge to create your own deviled eggs. Add more mayo, less yogurt, more relish, more mustard, sriracha, the list goes on and on.
TIP: I usually mix my ingredients in a tupperware dish. Unless you overfill the egg white “cups” in the next step, you will have PLENTY of filling left to make egg salad sandwiches or to just eat it by itself!
Presentation: You can just scoop the filling into the egg white “cups,” but I like to pipe the filling in. What I do is take a pastry bag or a good brand plastic bag, cut a hole that will snugly fit a cake decorating star tip (the tip should have a centimeter or more of the tip being inside the bag still), place the star tip in the bag, fill the bag halfway, and pipe the filling into the egg white “cups.” I put the deviled eggs on a pretty platter and dust with paprika. If you ever have a need for an appetizer to bring to a potluck or have for your summer party, try this! I can’t tell you how many people have told me how much they like these deviled eggs! It’s a winner!!
- 12 Large Eggs
- ½ Cup Greek Yogurt
- 3 TBSP Light Mayo
- 2 TBSP Granulated Sugar
- 1 TBSP Dijon Mustard
- 1 TBSP Sweet Relish
- 1 TBSP Dried Mustard
- Paprika (optional)
- Hard-boil, peel, and halve the eggs. Scoop out the egg yolks into a separate container.
- Mash the egg yolks.
- Add the yogurt, mayo, sugar, dijon, relish, and dried mustard to the mashed egg yolks.
- Pipe the egg yolk mixture back into the egg whites.
- Sprinkle with Paprika.
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