Deviled Eggs

Deviled Eggs | ChopChop

Description

This dish got its name from the traditional addition of hot spices—but deviled eggs aren’t simply spicy anymore. Nowadays almost anything tasty is considered fair game in deviled eggs: capers, pickles, relish, mustard. If you want to make these eggs truly devilish, just add a little bit of hot sauce. 

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Small bowl
Cutting board
Sharp knife (adult needed)
Measuring spoons
Fork
Plate
Spoon

Ingredients

2 tablespoons
plain low-fat Greek yogurt
1 teaspoon
mustard
1 tablespoon
chopped fresh herbs, such as parsley, basil, dill, tarragon, or cilantro, plus extra for garnish (if you want to be fancy)
1⁄8 teaspoon
salt
4  
large eggs, hard-cooked and peeled (for how to hard-cook eggs, see http://www.chopchopmag.org/recipes/how-hard-cook-and-peel-eggs )

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the yogurt, mustard, herbs, and salt in the small bowl and set aside.
  2. Cut the eggs in half lengthwise. Remove the yolks (they’ll pop out if you push the white underneath them) and put them in the bowl with the yogurt and mash until coarse or creamy, whichever you prefer.
  3. Put the whites on a plate. Use a spoon to refill each egg half with the yolk mixture and sprinkle with extra herbs, if you like.

Notes

Garnish each egg with any of these:

1 tablespoon drained capers

1 teaspoon olive paste

1 anchovy fillet, chopped

½ teaspoon curry powder plus 1 tablespoon mango chutney (a sweet-and-spicy Indian relish)