This week's Tasty Tuesday edition is a healthy version of deviled eggs, one of my favorite appetizers for Easter. Most recipes call for mayonnaise as the main ingredient, however this recipe uses greek yogurt. When researching recipes I wondered how deviled eggs got their name, for those also curious I included the reasoning behind the name at the end of this post.
I don't know what it is about peeling eggs, but I kind of enjoy it. It's almost like a challenge. I use a couple tricks when making hard boiled eggs.
1. Place eggs in 2 quarts of water (total disclosure: I don't exactly measure out 2 quarts, just make sure there's enough water to cover the eggs).
2. Once water comes to a boil remove pot from heat, cover with lid and let eggs sit for 10 minutes. While eggs are sitting prepare a bowl of ice cold water. Remove eggs from pot and place in bowl of water for approximately 5 minutes.
3. Remove eggs and peel!
Cut 4 eggs in half lengthwise, remove yolk and add to a small mixing bowl to mash with a fork. The following ingredients will be mixed together in a separate bowl, except paprika:
2 tsp - Pickle Relish
1/2 tsp - Yellow or dijon mustard
Baking & Spices
1/8 tsp - Black pepper
1 Dash - Cayenne pepper
1/4 tsp - Chili Powder
Paprika - to taste
Sale & Pepper - to taste
Oils & Vinegars
1 1/2 tsp - White or cider vinegar
3 tbsp - Greek yogurt, low-fat plain
Add yogurt mixture to yolks and stir to combine. Evenly divide mixture inside the egg whites. Sprinkle with paprika and refrigerate until ready to eat.
I had dinner guests over the night I made these and thankfully they were willing to be my tasting guinea pigs. My guests are not the most adventurous eaters so I was impressed that they were willing to try something new and even more impressed they gave the eggs two thumbs up!
This recipe was so quick and easy to make, I'm looking forward to serving them at Easter and providing a healthy alternative to a holiday favorite. Lastly, here is what the oh so trustworthy Wikipedia states as the meaning behind the name Deviled Eggs "the term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity."
Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.