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!

 Ingredients:  

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

Directions:

  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!

    ReplyDelete

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