This recipe for deviled eggs is a great addition to an appetizer spread. High in protein and flavor, deviled eggs are satisfying and filling. If you’re dyeing eggs for Easter, this is the perfect thing to make when you’re ready to eat them. I recommend using natural, homemade dyes so you don’t have to worry about chemicals seeping into your eggs.
Deviled eggs are not an exact science, so I suggest tasting the filling as you go and adjusting the flavors to your taste. You can easily adapt this recipe to make them spicy with cayenne pepper or salsa. Add a little crunch with finely diced bacon or vegetables. I like to garnish them with chopped chives, but other fresh herbs are wonderful too. You can make them look fancy with a frosting tool, or take the easy route and fill them using a spoon.
$.30 per serving
- 6 large eggs
- 1 tbs Greek yogurt
- 1 tbs mayonnaise or substitute 1 tbs. Greek yogurt for a tangier result
- 1/2 tsp mustard
- 2 tsp chives
- 1 to 2 tsp water if needed
- sprinkle of salt if needed
In a medium pot, boil enough water to cover the eggs by at least one inch. When the water comes to a boil, reduce the heat so you have a low simmer (just barely bubbling). If the water is bubbling too much, you’ll risk cracking the eggs when you place them in the pot.
Carefully lower the eggs one at a time into the simmering water with a slotted spoon. Simmer gently for 18 minutes (or 16 minutes if the eggs are starting at room temperature).
After cooking, remove the eggs from the water and submerge them in a bowl of cold water. Once they’re ready to handle, you can peel them. Tap each egg on the counter, then roll it while pressing gently. This should allow you to remove the peel easily. Rinse the eggs to avoid leaving any little bits of shell on them.
Cut each egg in half and remove the yolks to a bowl. Add the yogurt, mayonnaise, mustard, and 1 teaspoon of chives to the yolks. Stir to combine evenly. If the mixture is too thick, add a teaspoon or two of water until it’s nice and creamy.
Taste the yolk mixture, and add a sprinkling of salt if you think it needs it.
Pipe the yolk mixture into the egg white halves with a frosting tool. Alternately, you can simply scoop the mixture into the eggs with a spoon.
Garnish with the remaining chives. Refrigerate until ready to serve.
Deviled Eggs Price Breakdown
This recipe costs a total of $1.79 to make, or $.30 per serving (2 egg halves). Deviled eggs are a delicious appetizer or side dish full of protein and flavor.
What’s your favorite way to use hard-boiled eggs after Easter? Please share your ideas in the comments.