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Deviled Eggs 3 Ways



Article author photo. Carlene Thomas, RD, LD This featured post is by Carlene Thomas, RD, LD. You can follow this blogger @CarleneHEA.

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

‏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 for the recipes below is mixed, spoon back into the egg half.


Sour: Deviled Eggs with Picked Red Onions and Thyme

All recipes developed by Carlene Thomas, RDN, LD

Makes 6 halves

Ingredients
mashed yolk
2 tablespoons Greek yogurt

1 tablespoon mayonnaise

1 teaspoon dijon mustard

dash of salt and pepper

toppings: pickled red onions and fresh thyme

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with pickled red onions and a sprig of thyme.

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

Makes 6 halves

Ingredients
mashed yolk
⅛ of an avocado
1 tablespoon Greek yogurt
½ tablespoon mayonnaise
1 teaspoon dijon mustard
squeeze of fresh lemon
toppings: chopped basil, parsley and chopped roasted chickpeas

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped basil, parsley and chopped roasted chickpeas.

Spicy: Deviled Eggs with Paprika and Parsley Infused BBQ Sauce

Makes 6 halves

Ingredients
mashed yolk
1 ½ tablespoons Greek yogurt
½ tablespoon mayonnaise
½ teaspoon dijon mustard
½ tablespoon of your favorite BBQ sauce
dash of salt, pepper and paprika
toppings: chopped parsley 

Directions

  1. ‏Follow directions to make basic deviled eggs. To the bowl with the yolk add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped parsley.

Carlene Thomas, RD, LD, is a private practice and consulting registered dietitian from Northern Virginia. She is the campus dietitian for a college, volunteers as the Virginia Dietetic Association PR and Media Chair. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter and Pinterest.

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