Deviled Eggs

Deviled Eggs

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


5 eggs

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!

Nutrition Facts:

Servings Per Recipe: 5

Serving Size: 2 halves

Calories: 81                 Fat: 5g             Sodium: 142mg          Carbs: 1g         Fiber: <1g        Sugars: 1g       Protein: 8g