Hard boiled eggs are transformed into a healthier version of deviled eggs that are just as tasty even though they are mayonnaise-free.
Deviled eggs have always been a part of Easter for us. When I was growing up we would make deviled eggs using up the eggs we dyed for Easter. We often experimented with different combinations of ingredients and came up with some pretty good ones and some not so good.
If you can stand just one more deviled egg recipe, this one is worth it, it’s a good one. These eggs look and taste similar to traditional deviled eggs even without the mayo. They are creamy with a little bit of a kick – perfect for Easter or any time of year!
- 6 eggs
- 2 tablespoons Greek yogurt
- 1½ teaspoons dijon or brown mustard
- 1 teaspoon apple cider vinegar
- up to 1 tablespoon of olive oil
- 1 tablespoon chopped dill pickles or dill pickle relish - optional
- ½ teaspoon horseradish - optional
- place the eggs into a pan and cover them with water, bring to a boil
- once water boils turn the heat off and cover let the eggs sit for about 15 minutes
- rinse under cold water to cool off
- once eggs are cool enough to handle peel them and slice in half vertically
- scoop out the yolks and place the whites aside
- place the yolks into a food processor, add the Greek yogurt, mustard, and blend - gradually add the olive oil until mixture is creamy
- add the horseradish and pickles if using and stir with a spoon
- place the yolk mixture into a zip lock bag and cut off one corner
- squeeze the mixture into each egg white - garnish as desired
TIPS AND VARIATIONS. . .
- Eggs will be easier to peel when you add a teaspoon of baking soda to the water
- Substitute the same amount of hummus or avocado for the Greek yogurt
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