Deviled Eggs, Two Ways

By May 12, 2015

There are as many varieties of deviled eggs as there are days in the year. The popular (and cheap!) appetizer is a great starter fort a spring dinner, or can accompany a salad for a light lunch. We included two recipes below-- a simple, lemony style and a "Greens & Bacon" Deviled Egg-- but use the base recipe and improvise to your heart's content.

 6 eggs
 1 tsp baking soda, if using very fresh eggs
 0.25 cup yogurt (or mayonnaise)
 0.25 tsp fine grain salt
 A few cracks of black pepper
 1 tsp olive or sunflower
 1 tsp lemon juice
 Grated zest of half a lemon
For simple preparation, add:
 1 sliced chive and some parsley for garnish
For Greens & Bacon variation, add:
 3 slices cooked bacon, finely chopped
 1 cup greens (spinach, chard, or something soft works well), cooked down and finely chopped
1

Place the eggs in the bottom of a saucepan and cover with cold water. If your eggs are really fresh (less than a week old), add a tsp of baking soda to the cooking water so the shells peel off more easily. Bring eggs to a boil, then cover and turn off heat, and let rest for 12 min. Prepare a bowl full of ice and water, and when the timer goes off, transfer eggs to ice bath and let rest for 5 minutes.

2

Meanwhile, in a bowl, mix together the yogurt, oil, salt and pepper, lemon juice and lemon zest.

3

Crack and peel the eggs (you might want to boil a few extra here, for insurance), and then slice in half. Scoop out the yolks into yogurt/oil mixture, and mash well with a fork until it's nice and creamy. Taste to adjust the seasoning, and then use a spatula to transfer the yolk-cream into a ziplock bag.

4

If you're making the simple preparation, cut a small corner off the bag and squeeze the yolk-cream back into the whites. Top with some chives and some parsley, and serve chilled. You're done!

5

If you're making the Greens & Bacon variation, add in the finely chopped bacon and greens into the ziplock bag before you make the corner cut. Squish it all around to mix it up, cut off a slightly larger corner, and squeeze into the eggs.

Ingredients

 6 eggs
 1 tsp baking soda, if using very fresh eggs
 0.25 cup yogurt (or mayonnaise)
 0.25 tsp fine grain salt
 A few cracks of black pepper
 1 tsp olive or sunflower
 1 tsp lemon juice
 Grated zest of half a lemon
For simple preparation, add:
 1 sliced chive and some parsley for garnish
For Greens & Bacon variation, add:
 3 slices cooked bacon, finely chopped
 1 cup greens (spinach, chard, or something soft works well), cooked down and finely chopped

Directions

1

Place the eggs in the bottom of a saucepan and cover with cold water. If your eggs are really fresh (less than a week old), add a tsp of baking soda to the cooking water so the shells peel off more easily. Bring eggs to a boil, then cover and turn off heat, and let rest for 12 min. Prepare a bowl full of ice and water, and when the timer goes off, transfer eggs to ice bath and let rest for 5 minutes.

2

Meanwhile, in a bowl, mix together the yogurt, oil, salt and pepper, lemon juice and lemon zest.

3

Crack and peel the eggs (you might want to boil a few extra here, for insurance), and then slice in half. Scoop out the yolks into yogurt/oil mixture, and mash well with a fork until it's nice and creamy. Taste to adjust the seasoning, and then use a spatula to transfer the yolk-cream into a ziplock bag.

4

If you're making the simple preparation, cut a small corner off the bag and squeeze the yolk-cream back into the whites. Top with some chives and some parsley, and serve chilled. You're done!

5

If you're making the Greens & Bacon variation, add in the finely chopped bacon and greens into the ziplock bag before you make the corner cut. Squish it all around to mix it up, cut off a slightly larger corner, and squeeze into the eggs.

Deviled Eggs, Two Ways

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