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!
- 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
- Place raw eggs into a large saucepan and fill the pan with enough cold water to cover eggs.
- Bring water to a boil and turn off heat. Allow eggs to sit in hot water for 12 minutes.
- Rinse eggs under cold water (I actually allowed them to sit overnight!)
- Peel each egg and slice in half. Squeeze out yolks and separate into a separate bowl.
- Add cream cheese and mash with a fork until smooth.
- Add yogurt and remaining ingredients and stir until combined.
- Spoon filling into a quart-size ziplock bag. Snip one small corner off of one of the bottom edges with a pair of scissors.
- 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.
- Garnish with freshly minced parsley!
Claire Tastes 
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