Deviled Eggs 3 Ways: Herbal, BBQ and Pickled

Deviled eggs are one of my favorite party appetizer foods, but it’s something I never make for myself. And perhaps that’s what makes them seem so special to me. Since eggs are the epitome of spring foods, we could all use a fresh look at a favorite recipe..... and it's a way to use all of those hard boiled eggs from Easter!

Here are three recipes to inspire a fresh look at deviled eggs: sour, herbal and spicy.

///Originally posted for Food & Nutrition Magazine: Stone Soup/// 

To make a basic deviled egg (makes 6 halves):

Add 3 eggs to a pot and cover with cool water. Cover pot with a lid and heat on the stove until boiling. Allow to boil for 1 minute and turn off heat. Let sit for 12 minutes, drain water and add to a bowl of ice water. After 5 minutes. gently crack eggs and peel. Slice in half lengthwise and scoop the yolk, using a spoon, into a separate bowl. Once the filling is mixed, spoon back into the egg half. 

Sour: Deviled Eggs with Picked Red Onions and Thyme

Follow directions to make basic deviled eggs. To the bowl with the yolk add 2 tablespoons 0% greek yogurt, 1 tablespoon mayonnaise and 1 teaspoon dijon mustard. Add a dash of salt and pepper. Mash all with a fork until combined. Top with pickled red onions and a sprig of thyme. 

Herbal: Deviled Eggs with Avocado, Lemon, Herbs and Roasted Chickpeas

Follow directions to make basic deviled eggs. To the bowl with the yolk add 1/8th of an avocado, 1 tablespoon Greek yogurt, 1/2 tablespoon mayonnaise and 1 teaspoon dijon mustard and a squeeze of fresh lemon. Add a dash of salt and pepper. Mash all with a fork until combined. Top with chopped basil, parsley and chopped roasted chickpeas. 

Spicy: Deviled Eggs with Paprika and Parsley Infused BBQ Sauce

Follow directions to make basic deviled eggs. To the bowl with the yolk add 1 1/2 tablespoons 0% greek yogurt, 1/2 tablespoon mayonnaise and 1/2 teaspoon dijon mustard. To the bowl add 1/2 tablespoon of your favorite BBQ sauce, a dash of salt and pepper and paprika. Mash all with a fork until combined. Top with parsley.