One egg item I have loved since a child and always will is a perfectly done and more importantly COLD Deviled Egg. I do realize that not everyone will share the same enthusiasm as me when it comes to this dish but when these are done well, I promise it can be such a treat. If your only impression of deviled eggs is at a work cocktail party or a family reunion where they are no doubt either sitting in the sun or a hot office boardroom table then I can understand your hesitation.
Chilled, seasoned well, and changing it up from a plain mayonnaise and yolk combination, you can easily have a healthy, flavourful snack for anytime of the day. If you want to make them the night before, place the filling and the whites in separate containers and put a paper towel under the egg whites as they will release some water as they sit. Make the swap from mayo to greek yoghurt and take out one third of the yolks for a healthier version. One tablespoon of mayo has 10g of fat where as 1 cup of Greek Yoghurt has 14g of fat. Also, try out whatever flavour profile you like, pesto, smoked salmon and dill, sundried tomato or guacamole for limitless flavourings.
- 3 Large Eggs (Minus one Egg Yolk)
- 2 Tbl Greek Yoghurt
- 1 Tbl Mayo
- 1/2 tsp mustard
- 1/2 tsp Chopped Chives and Dill
- 1/2 tsp white-wine vinegar
- Salt and Pepper to taste
- 3 Slices Cooked Bacon
- Place eggs in a medium saucepan and add cold water until covered. If you put the eggs in boiling water without letting them heat up first the eggs will cook more firm on the outside and wont be done in the middle
- Put the pot on a stove and bring to a full boil then remove from the heat, covered, and let stand for 12 minutes.
- While eggs are boiling combines the remaining ingredients in a bowl and mix well
- Once the eggs are done, drain and run under cold water to stop the cooking process
- Slice the eggs in half and add the yolks to the yoghurt-mayo mixture. I omit one egg yolk to save fat and calories but you can add it if you like. Combine until smooth
- Taste, and adjust the seasoning
- You can get fancy and put the yolk mixture into a piping bag and make the eggs look a little “fancy” but using a small spoon to spoon into the whites is just fine
- Refrigerate them covered until cool (up to 15 hours) and remember to place a paper towel at the bottom of the tray to catch the extra moisture and to stop them from sliding around.
- Serve with a piece of crisp bacon on top and sprinkle with some paprika for that authentic looking deviled egg
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