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Deviled Easter Eggs

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After attending a cocktail party last week that served up five different kinds of deviled eggs (curry, bacon and cheese, dill and mustard, spicy, and traditional), I was determined to create my own deviled eggs for Easter brunch. Never having made them before, I did some extensive online research and pinning and settled on a semi-healthy Sriracha deviled egg recipe.


  • 1 dozen eggs
  • 1/4 cup light mayo
  • 1/4 cup nonfat plain Greek yogurt
  • 2 TB dijon mustard
  • 2-4 tsp Sriracha (depending how spicy you like it)
  • sea salt to taste
  • scallions (green part only), sliced thinly

To make perfect hard-boiled eggs, fill a large pot of water and add 12 eggs, leaving at least one inch of water above the eggs. Place over high heat until the water boils. Once it’s boiled turn the heat off and cover the pot for exactly 12 minutes. After 12 minutes is up, transfer the eggs to a bowl of cold water (with some ice cubes) with a slotted spoon. Let them cool in the water for 10 minutes. Your eggs should turn out with firm yolks with no tinge of gray or green in the yolk.

Deviled eggs can be tricky, so it’s best to take your time and be careful when handling the eggs. You don’t want to end up with mangled eggs because the presentation is everything for these little guys.

Carefully peal the shell of each egg and discard. Slice the eggs in half lengthwise and carefully remove the yolks from the whites and place in a bowl. Mash up the yolks with a fork until mostly smooth, then add the mayo, Greek yogurt, Sriracha, mustard and salt. Stir to combine, while using your fork to mash into a creamy consistency. Taste and adjust the proportions, if you like (I added a little more each ingredient to make it more smooth).

Arrange the egg whites on your serving dish (it’s easier to pre-arrange than to try to move them after you’ve constructed them). Transfer the yolk mixture into a plastic bag using a rubber spatula. Cut a small hole in the corner of the plastic bag and use this to squeeze the yolk mixture into the whites. After you put the yolks into the eggs, flatten them out a little with the back of a fork. Top with sliced scallions and serve!

The brunch crowd loved these, and I thought they were pretty good. I definitely want to experiment with some other recipes for deviled eggs, especially a bacon and cheese version. I will admit, they were a pain to put together so I will only make them for people who really deserve them.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Like me! Looks SOOO good!


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