I must preface my post by saying these aren’t your typical church potluck deviled eggs. Though I don’t really discriminate when it comes to southern food (I could eat cheese grits daily), deviled eggs aren’t my all time favorite—until I made these.
What are you supposed to do with all those hard boiled dyed eggs after Easter? I say, make them into delicious deviled eggs that you will actually want to eat! My go-to trick with deviled eggs is to swap the mayo for plain greek yogurt. I like using 2% for this because pretty thick and has just enough fat in them to make the yolk mixture creamy.
Sriracha Bacon Deviled Eggs
When all else fails put sriracha on it right? Mash the yolks with a fork then add 2% plain green yogurt to the mixture until it’s blended and a pudding like consistency. Then add as much sriracha as you like (I add about 1 tbs. for every 2 whole eggs) and season with salt and pepper. Fill the egg halves with the yolk mixture and top with crumbled cooked bacon.
Pesto and Sundried Tomato Deviled Eggs
Mash the yolks with a fork then add 2% plain green yogurt to the mixture until it’s blended and a pudding like consistency. Then add pesto (I’m a fan of Trader Joe’s when I don’t want to make my own) to the mixture, one tablespoon at a time until it’s the flavor you like and season with salt and pepper. Fill the egg halves with the yolk mixture and top with diced sundried tomatoes.
Smoked Salmon and Caper Deviled Eggs
I love lox and cream cheese do this is definitely my favorite deviled egg remix. Mash the yolks with a fork then add 2% plain green yogurt to the mixture until it’s blended and a pudding like consistency. Add in a heaping tablespoon or two of plain cream cheese to the mixture. Then stir in diced smoked salmon, diced capers, and season with salt and pepper. Add the yolk mixture to the egg halves and top with diced parsley and red onions.
If you want to make your deviled eggs extra fancy, you can put the yolk mixture in a pastry bag, like I did, and pipe it into the egg halves. I used a large star tip for the sriracha and pesto eggs. Since the smoked salmon mixture was a bit thicker, I didn’t use a pastry tip. I just put the mixture in a disposable pastry bag and cut the tip of the bag off (so the end is about .5″ wide) and piped the mixture into the egg halves. It sounds like a lot of work but it only takes a couple minute and make for such a pretty presentation.
Do you have a favorite non-traditional recipe for deviled eggs? If so, please leave a comment and let me know what it is. I might just have to try it this Easter.