Growing up, I was never a fan of deviled eggs (or really any sort of hard-boiled egg-based dish), but after working as a food stylist on an infomercial for an egg cooker, they began to grow on me. Here’s a lightened version that uses yogurt instead of mayo, but tastes just as good as the classic.
- 10 large eggs, hardboiled, cooled and peeled
- 2 ounces goat cheese
- ¼ cup plus 2 tablespoons Fage nonfat greek yogurt
- 1 tablespoon chives, minced
- 1 teaspoon lemon zest
- ¼ teaspoon freshly ground black pepper
- Generous pinch Kosher salt
- Micro arugula, for garnish, optional
- Halve the eggs longways.
- Carefully remove the yolks.
- Put 4 of the yolks into a medium sized bowl; discard the remaining yolks.
- Submerge the egg white halves in cold water to remove any remaining specks of yolk; drain on paper towels.
- Meanwhile, add the goat cheese to the bowl of yolks, and, with a fork mash the two together.
- Add the yogurt and mix until smooth.
- Add the chives, lemon zest, pepper and salt and mix to combine.
- Transfer the mixture to a piping bag fitted with a small star tip.
- Pipe the filling into the 20 cavities, garnish with micro arugula and serve.
I buy my eggs hard boiled. You can find them in pretty much every supermarket. They are priced reasonably, and buying them pre-done cuts the prep time significantly.