I had a busy, food-filled Easter. I was invited to two get-togethers, and brought food along to both. I’m sharing my recipes in this post and the next one, starting with… DEVILED EGGS!
Deviled eggs are the best. I love them. I can’t remember the last time I made them – it’s been that long. So I stayed up late Saturday night deviling the crap out of a whole of eggs. I bought five dozen eggs at the store…
…and hard boiled three and a half dozen. I needed two dozen for a family get-together and about eight for a get-together with a few friends. I also boiled some extras, to have around as spares (and to sample the goods!).
All 42 eggs all fit in my biggest saucepot at once, and I turned my sink into a huge ice bath to stop the cooking, and cool them off quickly so I could peel them.
Peeling 42 hard-boiled eggs? What a pain in the ass. By far the most boring and tedious step in this recipe.
After I finished peeling, I halved the eggs, popped the yolks into a bowl, and lined up the whites to refill them.
My recipe for the filling is a little unconventional. I leave out one standard deviled egg ingredient, mustard, and replace another standard, mayonnaise, with nonfat Greek yogurt. I considered renaming these “Angeled Eggs,” because they’re a bit healthier without the mayonnaise, but decided against it because that’s lame. So instead, I call these…
SMOKY ONION DEVILED EGGS!
This recipe starts with 2 dozen eggs, and yields 48 deviled eggs. You can use math to reduce it to make a smaller batch, or increase it if you want to make even more, bless your heart.
After separating the whites from the yolks, mash the yolks in a big bowl with 1.5 cups of nonfat Greek yogurt. It’s really easy to use a fork for the mashing.
Have more Greek yogurt on hand – you may want to add more later, to get to your desired creaminess level. I ended up adding about another half cup.
- 3 teaspoons smoked paprika
- 2 tablespoons finely minced chives (mince and set aside another 2 tablespoons for garnishing)
- 3 tablespoons bacon bits (I used fake, because my cousin is vegetarian, but use whatever you have or like best)
- 1/2 teaspoon cayenne
- 1/4 cup sun-dried tomatoes, finely chopped. (These add a wallop of flavor!)
Stir it all up, and you got your filling!
I made a little piping bag out of a standard Ziploc bag. I filled it with filling, and cut off a tiny bit of the corner, and used that to fill my deviled eggs. Worked like a charm! In only a few minutes, I had filled deviled eggs on every counter in my kitchen.
I sprinkled a little more smoked paprika on top, because it looked pretty, as well as the chives I set aside earlier, and added one more final touch: each deviled egg got a piece of fried onion shoved in the middle, you know, the kind that usually go on green bean casserole.
TA-DA! Smoky Onion Deviled Eggs!
These little buggers were delicious. The tomatoes and onion perked up the flavor, and the filling was creaming and satisfying.
These are a pretty guilt-free snack, although they required me buying fried onions, which I’ll eat straight out of the container like a snack. I’m used to seeing 6-ounce containers at the store, but I just discovered that French’s makes a 2.8-ounce container, so I bought that, so when I inevitably polish off the rest of the fried onions in one go, I’d be eating much less.
They were a hit at both events!
Keep it up, David!
Coming up in my next post: A bright, flavorful, unique spring salad that pairs mango and… mustard?!? It’s really quite delicious!