If it's a classic deviled egg you're looking for, you best keep on moving. There's no mayonnaise or mustard here, and we haven't even bothered with any fancy piping. What we do have, though, is one pretty delicious bite. These deviled eggs are made with creamy, tangy Greek yogurt, flavored with smoked paprika and sun-dried tomatoes, and topped with crispy frizzled shallots. Easter in our house isn't complete without a tray of deviled eggs. There may even be a platter designed specifically for the occasion with little egg holders painted in festive pastel colors. To not let it serve its purpose on the one day of the year it comes off the shelf would truly be a shame.
But, I've never been a great fan of the classic deviled egg. Truth be told, I've never been a great fan of hard-boiled eggs in general, so I really need to jazz them up if I'm going to get excited about them. Well, consider these eggs jazzed.
This recipe swaps out the mayonnaise for Greek yogurt, which adds some lightness and a wonderful tang. For more flavor, I've added a generous dash of smoked paprika (our favorite secret ingredient) and finely chopped sun-dried tomatoes. Finally, they're topped with crispy frizzled shallots for a perfect little crunch.
These would be great for Easter brunch, but they're festive and fancy enough for just about any party.
Smoky Deviled Eggs with Greek Yogurt
6 eggs, hard boiled and peeled
1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil
Slice the eggs in half and scoop out the yolks into a bowl. Set the whites aside. Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined. Add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. (I like mine very creamy, so I used the whole cup.)
Mix in the sun-dried tomatoes, smoked paprika and salt.
In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it's ready. Add the shallot slices to the pan and cook until they turn golden brown. Using a slotted spoon, remove them from the pan and place on a paper towel. While they're still hot, sprinkle lightly with salt.
Using a small spoon, fill each egg white with a generous amount of filling.
If serving immediately, top each one with a frizzled shallot. Or, cover with plastic wrap and refrigerate. Top with shallots right before serving. Best if eaten within a few hours.
(Images: Joanna Miller)