not so devilish deviled eggs
I am the youngest of four siblings. We’re all married, and I’m the only one without offspring. So if you do the math, you’d probably figured out that our family events are pretty bumpin’. And we’re all food obsessed. Every. Last. One. My oldest sister (Hi, Mandy!) has been known on more than one occasion to call my parents’ house on the two hour drive down to find out what we are eating. Cuz, you know, she needs something to motivate her on the interstate.
It’s just how we roll.
So when you put that many food-obsessed folks in a room, things can get a bit hairy when the family favorites come out. Hold no prisoners. Go all out. You snooze, you lose. And the very first thing to go are always the deviled eggs. I couldn’t tell you the last time a tray of deviled eggs actually made it to the table at a family event. What usually happens is that Mama asks one of us to pipe in the filling, and so we get to work quietly, hoping no one else will notice as we do the whole “one for you, two for me” trick. But news travels fast in this family and within a few minutes, there is a small mob around the deviled eggs. And before the last egg half is even piped, the tray is completely empty.
Peace out, deviled eggs.
I don’t know why, but I’ve never actually made deviled eggs for myself. I mean, who makes deviled eggs just for the heck of it? Considering our family feeding frenzy, you’d think we’d all try to get our fill on our own, but nope, deviled eggs are a strictly holiday dish. Maybe it’s because deviled eggs really aren’t all that great for you. The addition of a small truckload of mayo means that traditional deviled eggs are almost double the calorie, fat and cholesterol count of just a regular hard-boiled egg. And I don’t know about you, but I can polish off 40 or 50 of those suckers on my own.
Just kidding. Sorta.
In an attempt to transform deviled eggs into an everyday delicacy, I did some change-ups for the filling. Mayo is out, protein-packed Greek yogurt is in. And for an interesting and fiber-filled flavoring, I put in a touch of hummus. The hummus keeps the filling thick and creamy, even if the eggs sit out of the fridge for a while. It also makes them the perfect texture for beautiful piping, if that’s your bag.
Get it? Bag? Piping? I kill me!
Even with the improved nutritional profile, I probably wont make these suckers again until the next gathering of the Wright-Coddens-Busch-Reel-Valbert-Johnston clan (phew, can you tell we are a blended family?), because it just felt wrong to pipe deviled eggs without a swarm of people around me trying to grab one.
Not So Devilish Deviled Eggs
Prep Time: 10 minutes
Cook Time: None
Makes: 16 deviled eggs
- 8 hard-boiled eggs, sliced in half
- 2 tablespoons plain hummus
- 1/4 cup low-fat, plain Greek yogurt
- 2 teaspoons dijon mustard
- 1/8 teaspoon dried dill
- Salt and pepper, to taste
- Paprika, for sprinkling
- Remove yolks from the eggs halves and place in a bowl. Mash with fork. Add hummus, yogurt, dijon, dill, salt and pepper. Stir until smooth.
- Spoon filling into egg halves or fill a piping bag and pipe into egg halves. Sprinkle tops of eggs with paprika for color.
Is you family food-obsessed?
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