Creamy Deviled Eggs
Kids love hunting easter eggs but kids and grown ups would much rather hunt for these deviled eggs anytime of year. Light and creamy with a twist for kids, smoked paprika and chives.
Ingredients:
7 eggs
4 Tablespoons plain Greek yogurt
2 Tablespoons Mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
smoked paprika (garnish)
2 Tablespoons finely chopped chives (garnish)
1/2 to 1 teaspoon sea salt to taste
Directions:
Always have your grown up helper with you for this recipe, especially boiling the eggs! Bring eggs and water to cover in a saucepan, bring to a boil. Remove from heat, and let stand, covered for 10 minutes. Drain the eggs and refill the pan with cold water and let sit for several minutes. When cool, drain and peel eggs and cut in half lengthwise, remove yolks and blend them by hand, food mill, or food processor.
Mix together in a bowl until creamy, processed yolks, Greek yogurt, mayonaise, lemon juice, Dijon mustard, and sea salt. Place mixture in a pastry bag with a plain tip or a zip lock bag with a small corner cut out of it. Pipe mixture into egg halves, sprinkle with smoked paprika and chives. We served ours in a casserole dish filled with wheat grass! Keep refrigerated until serving. Makes 12 deviled eggs plus two to sample right away after your done making them.
We make these Creamy Deviled Eggs for our school lunches, family gatherings, and special occasions like Easter brunch. So try them out and brainstorm your own twist for the top!
Photo by Meg Smith
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Comments (2)
this is perfect for easter or anytime, thanks for the great recipe!!
I enjoy what you guys are up too. Such clever work and reporting! Keep up the awesome works guys I’ve included you guys to my own blogroll.