February 3, 2013

Game Day Southern Deviled Eggs

I love attending Super Bowl parties and I hate to admit it but my favorite thing isn't the game on TV...it's the food (and the people too, of course!). I decided this year to make an appetizer and a dessert. My Pecan Tassies, bite size pecan pies will be featured in a future blog but today I wanted to share with you my Southern Deviled Eggs. These eggs are creamy and have a nice crunch and kick to them but guess what? No mayo! Talk about saving some calories! So this means you can eat more, right? 
Happy Game Day!


Makes 36 deviled eggs
  • 18 large eggs, hard boiled and shells removed
  •  1/2 cup plain non fat (or low fat) Greek yogurt
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle juice
  • 1 teaspoon cayenne
  • 1/8 teaspoon white pepper
  • salt to taste
  • 1/4 cup diced dill pickles
  • 4 tablespoons pickled okra (approx), chopped as a garnish
  • smoked paprika, for garnish


  1. Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half  (see pic below!) but a sharp pairing knife works well also.
  2. Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles. 
  3. Spoon generous portions into the egg white halves.
  4. Garnish with a slice of pickled okra and a dash of paprika.

Do you know how I make the perfect boiled egg? Well, everyone has a different way of doing it but I start with the eggs in a large pot of cold water, add a tsp of salt to prevent the eggs from cracking and bring it to a boil. Then boil them for 12 minutes. Then remove from the stove and put the eggs in a ice water bath.

 You didn't think I peeled 18 eggs by myself did you? My husband helped out!
Make sure to rinse your eggs after peeling to remove the bits of shell left on the egg.
Here's a trick to slicing an even cut on your eggs:  use non flavored floss or thread! It slides right across. But of course you can always use a sharp pairing knife too!

 Remove all the yolks with a spoon and add to a bowl.

  Mix the ingredients well. 
I like to pulse for just a few seconds with my immersion blender
 to make it nice and creamy and smooth!
 At first I added the filling to a piping bag thinking I was going to make these fancy. Then I thought...what the heck am I doing? I'm not a fancy chef! Using a spoon and mounding the filling in the egg white is perfect!
The perfect garnish: pickled okra! Nice tang and crunch. 
They make these HOT also if you want more heat.
 A healthy sprinkle of smoked paprika finishes this easy and delicious appetizer!
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1 comment:

  1. Those look so good! I've always wondered if you could use yogurt instead of mayo. :) Thanks for sharing!


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