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Growing up, I loved dyeing Easter eggs. Between my sister and I, we dipped and decorated at least a dozen eggs each. Luckily, my family liked eating hard boiled eggs, because as a child — I did not.
Deviled eggs are a classic party food, and for good reason. They are inexpensive to make and are sure to be a crowd please. After a little experimentation, came up with a twist on the classic, using Greek yogurt and some of my favorite spices. I love the combination of turmeric, coriander, and cayenne pepper — the flavors are both vibrant and warm.
Servings: 12 pieces
Calories: 50kcal
Ingredients
- 6 hard-boiled eggs peeled
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Cut each peeled egg in half lengthwise, then carefully remove the yolk with a spoon.
- In a bowl, combine the yolks with all remaining ingredients. Mash together and mix well with a fork until smooth. (If the mixture is not smooth, add a little more olive oil or Greek yogurt.)
- Spoon the mixture into a zip-top bag, then snip off one corner of the bag with scissors.
- Pipe the yolk mixture into the hollowed egg whites.
- Sprinkle each egg with some black pepper. Enjoy!
Notes
Eggs can be kept assembled in the fridge up to two days.
Nutrition
Serving: 1piece | Calories: 50kcal
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Greek yogurt is a great alternative to mayo, isn’t it? I use turmeric a lot but would have never thought myself of adding it to deviled eggs. Great idea!
Thanks, Julia!
This recipe is a keeper. I love deviled eggs but don’t usually indulge. With these healthier ingredients I can have a few extra on my plate. Yum!
Deviled eggs are one of my favorite foods. I can eat them year around and not just for holidays or special occasions. I love your take on these and the turmeric sounds like a good healthy addition.
That is an interesting twist. I am trying so hard to get my son to eat the yolk but he just doesn’t want to try it.
Yum. I could eat deviled eggs all day long. I’ve never tried making them with greek yogurt before – great idea!
Thanks – definitely worth a try!