Deviled Eggs, Purgatory Edition
Ingredients
- For the eggs ⓘ
- 12 extra large eggs ⓘ
- 3 tablespoons mayonnaise ⓘ
- 3 tablespoons Greek yogurt (fat content is up to you; I think nonfat works fine) ⓘ
- 1 tablespoon Dijon mustard ⓘ
- Suggested toppings
- Truffle salt (my favorite) ⓘ
- Smoked pimenton ⓘ
- Chopped olives ⓘ
- Ras al hanout ⓘ
- A dab of tomato paste ⓘ
- Pesto ⓘ
- Marinated mushrooms ⓘ
- Grated Parmesan ⓘ
Instructions
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes. Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
- Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard. Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
- Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites. Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.
Nutrition & Diet Analysis (per serving)
676
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).