I love Deviled Eggs, and I love making them at Easter. Want proof? This is the third Deviled Egg post I’ve published after Easter! I shared my recipe for Smoky Onion Deviled Eggs in 2016, and my Avocado Deviled Eggs in 2019.
This recipe is for a more traditional Deviled Egg, but it’s a healthier version, and they’re very good. My mom is a Deviled Egg connoisseur, and she loved ’em.
As all Deviled Egg recipes do, this one begins with eggs. I hard-boiled eight eggs, which yielded 16 Deviled Eggs (duh). I boiled them the day before Easter, and then on Easter morning, I peeled ’em and chopped them in half, putting the yolks in a bowl.
To the yolks, I added:
- 1 tablespoon mayo
- 1/2 cup nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon fresh chives, finely minced
- sprinkle of paprika
- sprinkle of turmeric
- 5-6 drops of sriracha
The big healthy swap is the nonfat Greek yogurt. Most classic recipes call for a lot more mayo, and that adds a lot more calories. I add a tablespoon of mayo, just to get a hint of that creaminess, but a 1/2 cup of nonfat Greek yogurt has 70 calories, and a 1/2 cup of mayo has 800 calories, so by adding that yogurt instead of more mayo, I’m saving 730 calories from going into this recipe. Not too shabby!
Mix everything together and you have your filling! (Use a fork to mix it up, because it’s the perfect tool to break up the yolks.)
Because Deviled Eggs can be a pain to transport, I actually brought the hard-boiled egg whites and filling mixture to my parents’ house, where we were having our Easter dinner, and assembled the eggs there. Plus, my Mom has an adorable Deviled Egg platter that you really can’t use for anything else, and I was excited to use it.
I used a piping bag to fill the egg whites with the filling, and sprinkled a little more paprika and chives on top, and added one additional garnish, which I’ll get to in a second.
First, though, check out these Deviled Eggs and check out that duck platter!
The Deviled Eggs turned out beautifully, and they tasted delicious as well.
As for that garnish, it looks like bacon, right? It’s not. It’s actually sausage. I found, at the store, sausage that’s been pressed into thin slices, so you can cook with it like you would bacon. It’s called Sausage Strips.
So, the day before Easter, I cut up a couple slices into narrow strips and cooked them in a skillet, like it was bacon. It was a fun novelty, but ultimately it’s kinda silly. If you want bacon, get bacon. If you want sausage, get sausage. I don’t see the benefit of one masquerading as the other.
But, all that said, it was a tasty, crispy little addition to these Deviled Eggs. (I probably just won’t buy them again.)
I love when I can make a fantastic food better for you! I should start making a few Deviled Eggs just for regular consumption, instead of only when Easter comes around. I should also start making egg salad, too, for that matter. It’s basically all the same ingredients, but chopped up and mixed together!
Keep it up, David!