Edit ModuleShow Tags
Published:

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.

Edit Module

More Stone Soup

Ginger-Chili Fish Sauce (nước mắm gừng)

Ginger-Chili Fish Sauce (nước mắm gừng)

This flavorful dipping sauce is matched wonderfully with poached chicken, sliced cucumber and jasmine rice.
A Taste of Childhood in Homemade Graham Crackers

A Taste of Childhood in Homemade Graham Crackers

Graham crackers are often dismissed as plain and simple. But plain and simple doesn't automatically mean boring. Quite the contrary, if you ask me, and there is perhaps no food that better epitomizes my childhood.
The Low-FODMAP App for Irritable Bowel Syndrome

The Low-FODMAP App for Irritable Bowel Syndrome

A diet that has the potential to manage symptoms in three out of four people with IBS is now at your fingertips. Learn about the app for people digestive woes.
Smart Snacking Can Make You Healthier

Smart Snacking Can Make You Healthier

Research now indicates that snacking has its advantages, from aiding in weight loss to helping stabilize blood sugar levels.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop