I didn't initially go into Easter knowing what I was going to make. I didn't grow up doing anything too special for the peripheral holidays. Particularly in the Pacific Northwest where it rains so much, big spring barbecue cookouts aren't as big of a thing. Living in the Midwest, now, I'm experiencing having Easter off for the first time. Working in the restaurant industry for the last 15 years, I ordinarily work the days that a lot of other people tend to have off. So, I've found myself in the peculiar situation of having to find something to actually do on these types of holidays. Lacking any go-to or direction for the day, all I knew going into today was that I was going to make deviled eggs. I ended up going with Greek yogurt and chives for the deviled eggs because I don't like mayonnaise. Although you can easily swap the Greek yogurt for mayonnaise, sour cream, or even cream cheese.
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Variations of Deviled Eggs
Deviled eggs are an Easter staple. Occasionally, I get a hankering for deviled eggs and I wonder to myself... Can I make them outside of March? Which is silly because food should be able to be eaten whenever you want it. Although I do think that I would look twice at it if someone served me a deviled egg in the middle of winter. There are plenty of other egg-related dishes that I wouldn't hesitate to make throughout the rest of the year, though, like terrine or quiche. You can even mix them up with fun ingredients, like salmon spinach, and chèvre or duck eggs, arugula, and avocado.
These Deviled Eggs consist of a dozen hard boiled eggs, Greek yogurt, Dijon mustard, white vinegar, and green onion, with a dash of salt, pepper, and smoked paprika.
Place eggs in a large pot and cover with 1 inch of cold water. Add in a splash of white vinegar.It can be helpful to add in a few extra eggs, just in case the shell doesn't come off cleanly on a few of them. It's also important to remember that the eggs get cut in half, so you need half as many eggs as your egg tray calls for, if you're using a specifically designed deviled egg tray.
Bring, uncovered, to a boil.
Once the pot has reached a rolling boil, remove from heat and add the lid.
Let soak, covered, for 8 minutes.
Clean
Meanwhile, fill a large bowl with ice water and another splash of vinegar.
Once the eggs have cooked, immediately rinse in cold water and add to the ice water.I'll also crack the eggs slightly so that the ice bath/vinegar water permeates the shell.
Carefully remove the shell from the eggs.There are many methods of doing this. I find that it helps to crack the shell all the way around, peel off small bits of the shell at one end, and then pull the membrane off of the egg all the way around. Although whatever method works best for you! It's helpful that the egg is served upside-down. So, if it doesn't come off cleanly, it's not that noticeable!
Assemble
Once all of the shells are removed, rinse off the eggs and cut in half.
Remove the egg yolks and place in another, smaller bowl.
Add Greek yogurt, mustard, vinegar, salt, and pepper to the egg yolks and mix together until creamy.
Dollop the egg mixture back into the egg whites.You can make this fancy and use a piping bag. Although I just plop mine in with a spoon.
Sprinkle with paprika and chives.
Serve chilled.
Tips, Tricks, & Notes
You can use any type of vinegar that you want. I sometimes use apple cider vinegar or rice vinegar for a more interesting flavor profile. Although you will absolutely taste the difference, if you're looking for something a little bit more classic.
I like to use Greek yogurt, instead of mayonnaise. You can use mayonnaise, though, if you prefer.
Smoked paprika is also optional. Most recipes are going to call for just regular paprika. Although I apparently don't keep regular paprika in the house! So, it was smoked paprika, smoked paprika, or cayenne.
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