Has anyone heard that there was a small, inconspicuous wedding across the “pond” in Europe this weekend?
Unless you’re not acquainted with a TV, radio, phone, or social media account, you must have found out that there was a gathering of royals yesterday… Some who actually exchanged nuptials. Whether you were drawn to it for the parade of royals, the celeb watching (Oprah, Clooney, and the Beckhams to name a few), or simply to judge who had the better fascinator; the appeal was there for everyone. (Who can’t love a feminist who decides to walk her own self half way down the aisle—don’t worry her father seems to be doing okay!)
Apparently, this is a big deal.
People can really get into a royal wedding. In fact, I got asked to cater a “Royal wedding viewing party”.
A tea party to be exact.
The menu consisted of:
60 deviled eggs
80 tea sandwiches: a mix of roasted red peppers, mozzarella, and basil; turkey and swiss; and of course, the classic British open faced cucumber sandwich.
I was also asked to make 30 blueberry scones to accompany the tea.
The event, luckily, went off without a hitch.
And when one party goer asked me how I made my deviled eggs, I honestly answered, “I had never made deviled eggs until this week.”
She was shocked and demanded I give her the recipe. I think I took her even more by surprise by telling her they were mayonnaise free! (Why anyone would ever use this fattening condiment when you can easily substitute it for a healthier one, I will never understand.) So, here it is—my mayo free (aka healthy) and verified delicious deviled egg recipe.
Prep Time: 5 minutes | Cook Time: ~15 minutes | Total Time: 20 minutes
1 tsp vinegar
¼ yellow onion, minced
¼ cup fat free greek yogurt
2 tbsp mustard
1 tsp paprika, + more for garnish
1. Cover eggs with water in a medium pot. Add vinegar. Bring to a boil.
2. Meanwhile, mince onions.
3. When eggs come to a boil. Remove from heat, cover X ~12-15 minutes.
4. Remove eggs from heat and cover with cold water. Peel.
5. Slice eggs in half, removing yolks to place in a separate bowl.
6. Mash yolks with fork. Add onion, yogurt, mustard, and 1 tsp paprika. Mix until smooth.
7. Spoon or pipe (see 2 cents comment below) yolk mixture into egg whites.
8. Top with paprika to garnish.
The Cook’s 2 Cents:
· I add vinegar because I’m an awful egg peeler. Yes I went to culinary school, but it still takes me an infuriating amount of time and a lot of wasted egg whites before I’m done with the shell. The vinegar helps… A LOT!
· Cooking time on hard boiled eggs varies. It depends a lot on your stove and altitude. My last apartment, this method took me about 12 minutes to perfect the hard-boiled egg. I moved last year and my new stove takes me 20!
· I use a piping bag and star tip to get a perfectly piped yolk mixture. But you can easily use a spoon to make it look just as pretty!
Servings Per Recipe: 5
Serving Size: 2 halves
Calories: 81 Fat: 5g Sodium: 142mg Carbs: 1g Fiber: <1g Sugars: 1g Protein: 8g