Lighter Southern Style Deviled Eggs

It’s time for April’s recipe redux challenge. This months theme is:
Treasured CookwareShare a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

This recipe challenge could not have come at a better time and I knew exactly what I was going to do as soon as I read the instructions. Springtime reminds me of my grandmother the most. Her yard was always filled with the most beautiful tulips that she carefully maintained season after season. Every Easter my cousins and I would head outside for our annual egg hunt and guaranteed…you would always find an egg nestled inside one of the blooming tulips. Inside, just one of the many platters of food waiting for us to dig in to would be her delicious deviled eggs. When my grandmother passed away her deviled egg platter was handed down to me.

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 I can recall seeing this platter on many occasions and every time it always looked the same. In the middle there are three dividers where she would always load each section up with pickles and olives. This platter would usually be sitting out before the rest of the food made its way to the table, which always caused grazing hands to snag one or two before the meal was served. I am not sure how many dozens of eggs she prepared ahead of time but there never seemed to be a shortage of eggs.  She was always coming behind us to refill the platter.

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I chose to keep this deviled egg recipe simple (just as she did) with a few substitutions to give them a healthier twist. If you have found yourself with a bunch of leftover hard boiled eggs after Easter this is a great way to use some of them up. Of course deviled eggs make the perfect side dish to any holiday or even cook outs and potlucks.

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In true Memaw fashion I added the garnishes just as she would have done.

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Lighter Southern Style Deviled Eggs
 
Prep time
Cook time
Total time
 
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Ingredients
  • 7 hard boiled eggs, peeled and cut lengthwise
  • ¼ cup plain non-fat Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1 tablespoon light mayonnaise
  • 1 teaspoon white vinegar
  • salt and pepper to taste
  • Pickles to garnish (optional)
Directions
  1. Crack the hard boiled egg shells and carefully peel. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add Greek yogurt, light mayonnaise, vinegar, Dijon mustard, salt, and pepper, and mix well.
  2. Fill egg whites evenly with yolk mixture. Store covered in refrigerator.
Nutrition Information
Serving size: 1 half Calories: 41.5 Fat: 2.5 Carbohydrates: .8 Sugar: .2 Sodium: 58.3 Fiber: 0 Protein: 3.4 Cholesterol: 107.9
 

 

 

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By | 2018-06-01T09:38:30+00:00 April 21st, 2014|Recipe ReDux, Sides|4 Comments

4 Comments

  1. Deanna Segrave-Daly April 21, 2014 at 7:38 am

    I love that yours and Serena’s posts are so similar – even from opposite ends of the country (Montana and the south.) And so fun to find eggs in tulips during your hunt!

  2. Regan @ The Healthy Aperture Blog April 21, 2014 at 7:10 pm

    My grandmother and I used to hunt eggs all year long. It was “our” thing when I visited. When she passed away, I took got her egg platter… and of course, I always think of her when I serve deviled eggs.

    Great post!!!

  3. Serena April 26, 2014 at 10:20 pm

    I always forget the vinegar! Thanks for the reminder…love to know what you think of my crazy deviled egg flavors from this month. (: Love your post…and that awesome egg dish – looks so different from mine from my grandma!

  4. Five on Friday- Halloween Edition October 31, 2014 at 8:02 am

    […] last minute appetizer for your Halloween party. Here is a quick and easy festive idea: Make regular deviled eggs then top with a slice of black olive and a caper, and streak them with red food […]

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