If it's a classic deviled egg you're looking for, you best keep on moving. There's no mayonnaise or mustard here, and we haven't even bothered with any fancy piping. What we do have, though, is one pretty delicious bite. These deviled eggs are made with creamy, tangy Greek yogurt, flavored with smoked paprika and sun-dried tomatoes, and topped with crispy frizzled shallots.
Easter in my house isn't complete without a tray of deviled eggs. There may even be a platter designed specifically for the occasion with little egg holders painted in festive pastel colors. To not let it serve its purpose on the one day of the year it comes off the shelf would truly be a shame.
But I've never been a great fan of the classic deviled egg. Truth be told, I've never been a great fan of hard-boiled eggs in general, so I really need to jazz them up if I'm going to get excited about them. Well, consider these eggs jazzed.
This recipe swaps out the mayonnaise for Greek yogurt, which adds some lightness and a wonderful tang. For more flavor, I've added a generous dash of smoked paprika (our favorite secret ingredient) and finely chopped sun-dried tomatoes. Finally, they're topped with crispy frizzled shallots for a perfect little crunch.
These would be great for Easter brunch, but they're festive and fancy enough for just about any party.
Testing Notes
I made these a few weekends ago for a family party, and they were a complete hit. They disappeared quickly, and everyone agreed that the smoky paprika and crispy shallots gave this an original touch.
I did feel that the filling was a bit too thin for my taste; it goes into the eggs in dollops, not swirls. So I made it clearer in the recipe that you should start with 1/2 cup of yogurt and then add more only if you want really creamy eggs. I also tweaked the amount of smoked paprika downward slightly. As always, taste and adjust to your liking!
- Faith, April 2014
Smoky Deviled Eggs with Greek Yogurt
Makes 12 deviled eggs
6 eggs, hard-boiled and peeled
1/2 to 1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
3/4 teaspoon smoked paprika
1/4 teaspoon salt, plus more for the shallots
1 shallot, thinly sliced
1/4 cup vegetable or peanut oil
Slice the eggs in half and scoop the yolks into a bowl. Set the whites aside on a plate.
Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined. Mix in the sun-dried tomatoes, smoked paprika and salt.
Taste and, if you wish, add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. Adding the entire cup of yogurt will make quite a lot of filling and it will be thin. I prefer my eggs very creamy, so I do add the whole cup.
In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it's ready. Add the shallot slices to the pan and cook until they turn golden brown. Using a slotted spoon, remove them from the pan and place on a paper towel. While they're still hot, sprinkle lightly with salt.
Using a small spoon, fill each egg white with a generous amount of filling.
If serving immediately, top each one with a frizzled shallot. Or cover with plastic wrap and refrigerate, and top with shallots just before serving. Best eaten within a few hours.
Updated from recipe originally published March 2010.
(Image credits: Faith Durand; Leela Cyd)
via Recipe | The Kitchn http://ift.tt/1j8waRu
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That sounds yummy! I just got some smoked paprika the other day, so I'll have to try this recipe.
03.31.10 5:15PMmy family makes two toned deviled eggs. one colour is red (egg yolk smoked paprika, mayo, chopped roasted red pepper) and the other green (egg yolk pesto, mayo) and both are delish.
03.31.10 7:07PMThese look so delicious! I'm doing a brunch for Easter that is a little too egg-heavy to add more, but I'm filing this recipe away for later. Thanks for a great, non-mayo deviled egg recipe.
03.31.10 7:52PMI am so going to do this for Sunday. Thanks for this recipe!
03.31.10 8:54PMI thought these were going to be bacon chipotle eggs but I'm not disappointed because now I'll get to execute that genius idea myself.
03.31.10 10:55PMYum. Love this idea. (Was also eyeing the kimchi-bacon deviled eggs on Momofuku for 2)
04.01.10 9:27AMI love this! At a picnic I also had some curried deviled eggs that were amazing.
04.01.10 2:33PMI made these and have a few comments - it's hard to chop the sundried tomatoes up finely enough (might buy them that way next time), and the filling was REALLY salty. I added more yogurt, mayo, brown sugar, and lemon juice - all in hopes of balancing and diluting the salt. I wonder if 1 t was the wrong quantity or if kosher salt should have been specified? Anyway, besides that, good color, flavor, etc.
04.02.10 8:11PMInstead of chopping sun-dried tomatoes, trying cutting them up with scissors -- it's much, much easier. If the blades become sticky, dampen them, or slick with a little olive oil.
04.03.10 12:26AMThe scissors are also useful for chopping parsley, basil, and other things that are cumbersome with a knife.
I had the same problem with the salt. I ended up boiling up another 4 eggs and working their yolks into the mixture with some more yogurt, tomato and paprika. Still salty, but much better. Next time I'll try just 1/4 tsp. salt and see how it works. I'll also manage to get the shallot all the way home from the grocery store. I don't know where it ended up!
04.03.10 6:46PMKaylaps & goldengrove - I'm so sorry about the mistake in the salt measurement. It should be 1/4 teaspoon. I've adjusted the recipe. My apologies!
04.09.10 4:40PMMake 8 or 9 eggs in case you damage the whites of a couple while peeling them - you'll still have enough "shells" for a dozen deviled eggs. If you don't need the extras, you can pop them in the fridge.
04.22.10 7:31PMI made these and *love* them. I thought the salt sounded excessive so I didn't add as much as was called for. It was still a bit much but didn't stop them from being awesome. Glad to see the salt amount was an error and that it's been fixed. Also I'm as big a fan of bacon as anyone (yum!) but the fried shallots were just perfect. Now that the salt has been fixed I wouldn't change a thing.
04.24.10 2:42AM@Squirrely: PLEASE post your bacon-chilpotle recipe when you perfect it! sounds amazing!
04.01.11 6:37PMThese sound delish. I am not a big fan of sundried tomatoes so I may try roasted red peppers instead.
07.25.11 1:46AMI really liked this recipe. Sadly the people I was entertaining were not as crazy about it. I guess it seemed a little kooky for people who are accustomed to very basic (IMO bland) cuisine. And here I thought I was serving something universally palatable in deviled eggs! Oh well, they loved the rest of the meal (vegetable pot pie and asparagus), and that just means more leftover deviled eggs for me!
03.30.12 12:28AMI do love a classic deviled egg, but I also love the sundried tomato.. I have some smoked sundried tomatoes from Boggy Creek Farm that would be awesome in this, I think.
03.30.14 2:40PM