“Angelic” Deviled Eggs

When Easter comes around, there are a few “must-haves” on the menu. Ham, for one (stay tuned for that post!), carrot cake, green beans, mashed potatoes (again, stay tuned!), and last but not least, deviled eggs! I have been trying to perfect my deviled egg recipe for years. It makes it hard though when you don’t really follow a recipe, and the possibilities for add-ins are endless, so you basically end up with a different version every time. (On a side-note, my Parmesan-Oregano Deviled Eggs recipe was finally featured on Allrecipes.com! You can check it out here!) Ok, shameless self-plug over. 🙂

So here I go again, trying to make another version of deviled eggs, hoping and praying that it turns out somewhat decently since we are having a few couples over tonight for an Easter potluck! This time around I decided to make “not-so-devilish” deviled eggs (shall I call them “angelic eggs”?) because not only am I making these for everyone else, but because I also want to enjoy a few! The recipe I chose/invented actually uses 1/3 less fat cream cheese and plain greek yogurt instead of the traditional mayo. I added a good amount of Dijon and some spicy brown mustard, dried dill weed, parsley, salt and pepper, a pinch of crushed red pepper flakes, and a dash of hot sauce. I apologize for not including exact amounts in the recipe below… that’s because I don’t actually know how much I added! That’s the best part of deviled eggs- you really can just eye everything you add!

“Angelic” Deviled Eggs
Recipe Type: Appetizer, Side, Snack
Cuisine: Healthy, Picnic Food, Easter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 15-20
A “healthified” version of your classic deviled eggs recipe, perfect for Easter!
  • 10 hard-boiled eggs
  • 2 oz. 1/3 less fat cream cheese (Neufchatel cheese), softened
  • 3 oz. plain greek yogurt
  • 1 tbsp whole grain Dijon mustard (I used Trader Joe’s)
  • 1 tbsp spicy brown mustard
  • 1/2 tsp each salt and pepper, or to taste
  • ~1/2 tsp dried dill weed
  • ~1/2 tsp dried parsley
  • ~1/4 tsp crushed red pepper flakes
  • dash of hot sauce
  1. Place raw eggs into a large saucepan and fill the pan with enough cold water to cover eggs.
  2. Bring water to a boil and turn off heat. Allow eggs to sit in hot water for 12 minutes.
  3. Rinse eggs under cold water (I actually allowed them to sit overnight!)
  4. Peel each egg and slice in half. Squeeze out yolks and separate into a separate bowl.
  5. Add cream cheese and mash with a fork until smooth.
  6. Add yogurt and remaining ingredients and stir until combined.
  7. Spoon filling into a quart-size ziplock bag. Snip one small corner off of one of the bottom edges with a pair of scissors.
  8. Fill the hollowed-out egg halves with the egg mixture by squeezing gently in circular motions around the edge of the well, working towards the center.
  9. Garnish with freshly minced parsley!



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