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 my 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.
I made these a few weekends ago for a family party, and they were a complete hit. They disappeared quickly, and everyone agreed that the smoky paprika and crispy shallots gave this an original touch.
I did feel that the filling was a bit too thin for my taste; it goes into the eggs in dollops, not swirls. So I made it clearer in the recipe that you should start with 1/2 cup of yogurt and then add more only if you want really creamy eggs. I also tweaked the amount of smoked paprika downward slightly. As always, taste and adjust to your liking!
- Faith, April 2014
Smoky Deviled Eggs with Greek Yogurt
Makes 12 deviled eggs
6 eggs, hard-boiled and peeled
1/2 to 1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
3/4 teaspoon smoked paprika
1/4 teaspoon salt, plus more for the shallots
1 shallot, thinly sliced
1/4 cup vegetable or peanut oil
Slice the eggs in half and scoop the yolks into a bowl. Set the whites aside on a plate.
Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined. Mix in the sun-dried tomatoes, smoked paprika and salt.
Taste and, if you wish, add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. Adding the entire cup of yogurt will make quite a lot of filling and it will be thin. I prefer my eggs very creamy, so I do add the whole cup.
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, and top with shallots just before serving. Best eaten within a few hours.
Updated from recipe originally published March 2010.