Do you know how to make deviled eggs? They are such a quick and easy whole food snack. And this recipe is near impossible to mess up.
There are many variations of deviled egg recipes. This one is a classic. It calls for a combination of mayo, mustard and chives.
If you wish, you can substitute an equal amount of plain Greek yogurt for the mayo. I find I can eat so many of these, that lightening them up with Greek yogurt isn’t always a bad thing.
By the way, I’ve never been able to pipe the filling into the egg white. If you have that talent, it does make for a pretty presentation. However, I find a few shakes of paprika and a few chopped chives can cover up my lack of piping skills!
- 12 hard boiled eggs, peeled and sliced in half lengthwise
- 1/2 cup mayo or may substitute Greek yogurt
- 1 teaspoon sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon chives, finely chopped
- 1 tablespoon shallots, finely chopped
- optional: paprika
- Remove egg yolks from eggs.
- In a bowl, mash together egg yolks, mayo, salt, and mustard.
- Stir in chives and shallots.
- Place egg whites on a platter. Use a 1 teaspoon scoop to put yolk mixture into hollows of egg whites.
- Optional: Sprinkle eggs with paprika and additional chopped chives
- If you prefer a fancier presentation, use a piping bag and pipe filling into egg white hollows.
Do you ever serve deviled eggs for a snack? They are excellent for an after school snack. Serve them on days when your kiddos have sports practice, and fill them up without weighing them down.
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