People find it hard to believe I don’t like mayonnaise. It’s true.
And, I think the reason I have never been crazy about deviled eggs is because of the mayonnaise in the filling. I’ve always eaten the outside, white of the egg and left the filling!
I decided if the mayo could be eliminated from the filling of the egg, I could enjoy the entire deviled egg!
So, for this year’s 4th of July celebration, I made deviled eggs…minus the mayo!
My idea was to substitute yogurt – which I do like – for the mayo. I always have plain nonfat Greek yogurt in my fridge. I added that, as well as some fresh herbs from my garden, to the yolks of eggs for my deviled egg filling.
I boiled up a dozen organic eggs and got to work!
Here is what I ended up adding to a dozen egg yolks:
- 1/3 cup plus 2 Tablespoons organic, plain, nonfat Greek yogurt (you can adjust to desired consistency)
- 3 Tablespoons fresh chopped cilantro
- 3 teaspoons fresh chopped mint (plus more for garnish)
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon turmeric
- 3/4 teaspoon sea salt
I cut the 12 eggs in half lengthwise. The 12 egg yolks went into a bowl and were mixed with the ingredients above. I mixed well with a fork. (Maybe a mixer could be used here for more of a whipped consistency filling, but I didn’t have one available.) After the filling was mixed well, I piped it (not very neatly, as you can see!) back into the egg white halves and finished with salt and pepper to taste and some chopped fresh mint from my garden to finish!
My deviled egg creations came out really tasty! Now that I have tried a nontraditional filling, I think next time I experiment with deviled eggs, I may just remove the yolks altogether! Alter the spices to suit your taste. (Try the Trader Joe’s everything bagel spice!)
Thanks for stopping by! Have a really fabulous and safe holiday!
Remember to take pleasure in simple things, Jackie