Devilish Eggs (Deviled Eggs)

I feel like deviled eggs have been around longer than I have and I have always loved them since I was little.  Little did I know at that time, that eggs were such a good source of protein.  So, with that in mind, when Tracy asked me to come up with a healthy appetizer, deviled eggs came to mind. Back in the day deviled eggs were (and still are) made with a lot of mayonnaise. So these Devilish Eggs have been created without mayonnaise and really you can’t tell the difference.  They’re just as good as their ancestors, the deviled egg!

I’ve heard people ask, what’s the best way to peel eggs? Someone taught me this method and now I use it every time I make boiled eggs:

After the eggs are cooked, carefully drain water out of the pot and add cold tap water until the pot has cooled down and the water in the pot is cold.

Gently smash the eggs on the side of the pot so the shell cracks.  Let the eggs sit in the cold water for a couple of minutes.

Remove the eggs from the water and remove the shell. At this point the shell practically falls off!

Once the yolk mixture is prepared, an easy way to add it to the egg whites is to scoop the yolk mixture into a Ziploc baggie. Seal the bag and then make a small cut in the corner of the bag. Squeeze the egg yolk into the hollow of the egg white.  If you want to make the Devilish Eggs fancy, you can use a piping bag with a serrated tip instead of a Ziploc bag.  It works really well.

Now the dish is almost finished.  Sprinkle whatever you want on top.  I put minced red peppers, which was really nice because it added a touch of sweetness to the eggs.  Green onion, smoked paprika and parsley flakes are a nice touch too and make the eggs look festive, especially during the Christmas season.

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Devilish Eggs

A new take on the ol' deviled eggs that we ate in the 70's!

Course Appetizer, lunch

Cuisine American, canadian

Keyword deviled eggs, eggs, no flour, no sugar, protein,

Ingredients

• 4 eggs
• 2 tbsp plain Greek yogurt
• 2 tbsp sour cream
• 2 tsp dijon mustard
• 3/4 tsp fresh squeezed lemon juice
• 1/2 tsp garlic powder
• salt and pepper to taste
• toppings: smoked paprika, dried parsley, minced red pepper, finely chopped green onion

Instructions

1. Put eggs in a pot and add enough water to cover them. Bring the water to a soft rolling boil and cook for 10 minutes.

   Here's a great method to peel the egg shells off the eggs: Carefully drain water out of the pot and add cold tap water until the pot has cooled down and the water in the pot is cold.  Gently smash the eggs on the side of the pot so the shell cracks.  Let the eggs sit in the water for a couple of minutes.  Remove eggs from water and the shell practically falls off!

2. Cut eggs in half and gently remove yolks into a bowl.

3. Add yogurt, sour cream, mustard, lemon juice, garlic powder and salt and pepper and smash/miss with a fork until smooth.  Taste the mixture and add more salt or pepper if necessary. If mixture is too dry, add a tsp of water. You want the mixture to be smooth and the consistency of icing.

4. Put the yolk mixture in a Ziploc bag and close without air in the bag.  Cut a small hole in the corner of the bag and pipe yolk mixture into each half of each egg.  You could always use a piping bag with a serrated tip to make it look fancy.

5. Sprinkle minced red pepper and finely sliced green onion on each egg. Sprinkle paprika and parsley on each egg and it's ready to serve.  Chili and set in fridge until you're ready to eat them. Mash up leftovers to make egg salad!

Serve these at your next party, they will always get eaten up!  If for some reason you have leftovers, you can mash them up to make egg salad.  Add some finely chopped celery and pickles to the egg salad mixture and serve with crackers or a lettuce wrap for an alternate dish.