Skip the mayo in this appetizer favorite – guaranteed to be a hit at any party!
It’s Super Bowl Sunday, and anyone who really knows me knows that I’m only into any sporting event for one thing only… the food!
It’s no secret that I love deviled eggs. Well, deviled anything, really.
Growing up, my grandma made deviled eggs that would disappear faster than anything else at every family gathering. I watched her make them more times than I could count, and she always made a few trays of them in hopes that they would last longer than 10 minutes.
They usually didn’t.
She used Miracle Whip in her deviled eggs, and I’ve done lots of variations over the years. Most of them used mayonnaise, but lately I’ve been on a big plain Greek yogurt kick.
I’m partial to Stonyfield’s Whole Milk Greek – it’s rich, creamy, and tangy. It works perfectly here. (Note: this isn’t one of my Stonyfield sponsored posts – I just really love their products and am giving a recommendation here)
Another thing that I’ve changed over the years is the way in which I fill the eggs. I used to mash the filling up with a fork and scoop the filling in with a spoon. Then I went through the small cookie scoop phase. It was great, and filled the eggs very evenly.
But once I started using this OXO decorating bottle set, it changed everything! It’s super easy and makes the eggs look so pretty! But I was running into trouble occasionally with some larger chunks of eggs that would get stuck in the tip of the bottle.
And then it struck me – why am I not using the food processor to purée the yolk mixture? DUH.
Ever since that realization, my deviled egg game has been totally on point. The yolks are so smooth and creamy and those swirls are just too pretty!
If I’m entertaining at home, I love serving my deviled eggs in my Le Creuset Stoneware Deviled Egg Platter (and it comes in SO many colors!), but if I’m taking them out to a party away from home, I still use my grandma’s vintage Tupperware tray. It makes me smile every single time!
Are you making deviled eggs for game day? What’s your favorite way to fill and garnish them?
Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
Ingredients
Instructions
- Place the yolks from the hard boiled eggs in the bowl of a food processor. Add remaining ingredients (Greek yogurt through sugar) and process until smooth.
- Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and some chives, if desired. Enjoy!
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
Big Flavors Rating: 5 Stars
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