Simply Deviled Eggs

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Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Recipe from Southern Living

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Preparation

Hands On: 25 Minutes
Total: 40 Minutes

  1. 1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
  2. 2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. 3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.
  4. 5 New Favorites
  5. Try these innovative stir-ins to make your own signature deviled eggs. Prepare recipe as directed, stirring one of the following delicious combos into yolk mixture (Step 3).
  6. 1. Creole Shrimp: 1/2 cup finely chopped cooked shrimp, 3 Tbsp. sautéed chopped green bell pepper, 1 minced green onion, 1/4 tsp. Creole seasoning, 1/4 tsp. hot sauce. Top with cooked shrimp.
  7. 2. Texas Caviar: 3 Tbsp. chopped roasted red bell pepper, 1 minced green onion, 1 Tbsp. minced pickled jalapeño pepper, 1 Tbsp. chopped fresh cilantro, 1 tsp. Italian dressing mix. Top with canned black-eyed peas and fresh cilantro leaves.
  8. 3. High Society: 1/2 cup cooked fresh lump crabmeat, 2 tsp. fresh tarragon, 1/2 tsp. lemon zest, 1/4 tsp. pepper. Top with cooked fresh crabmeat and watercress.
  9. 4. Georgia Peach: 3 Tbsp. peach preserves, 1/4 cup finely chopped country ham, 1 tsp. grated Vidalia onion, 1/2 tsp. apple cider vinegar, 1/4 tsp. pepper. Top with sliced fresh peaches and chopped toasted pecans.
  10. 5. Triple Pickle: 3 Tbsp. chopped bread-and-butter pickles, 2 Tbsp. chopped capers. Top with pickled okra slices.

April 2011