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:

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.
Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles.
Spoon generous portions into the egg white halves.
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!