Everyone loves those beautiful colored eggs that decorate the Easter holiday. They are so pretty nestled into baskets, topping sweet breads and dressing up the table. It is hard to resist dying a dozen or more to celebrate the season. Once Easter morning is past, however, it is always a challenge to think of how to use up the leftover hard-boiled eggs.
My family loves Deviled Eggs. Unfortunately in their traditional composition I don’t. My aversion to a prominent ingredient in this simple down-home staple is lastingly ingrained.
But I do think Deviled Eggs are pretty. I fondly remember my Dad asking me to dress his Deviled Eggs with a pretty dusting of paprika some holiday long past. I loved the way the crimson spice drifted across the yellow and white as I gently shook the spice jar.
This year, taking inventory of the hard-boiled eggs in my kitchen, I decided it was time that I turned over a new leaf and found a recipe for some Deviled Eggs of my own. Besides I saw some cute little Deviled Egg Chicks on Facebook and, overwhelmed with an appreciation for cute foods as I often am this time of year, I wanted to try making them myself.
I considered using mayonnaise, even found a small jar of the stuff, but as I persistently put off opening it I had another idea. I decided to substitute an ingredient I do have some appreciation for – Nonfat Greek Yogurt.
This recipe is based on
one I found on the Oikos Greek Yogurt website. The curry powder and Tabasco sauce add
a nice spark of sophisticated spice. And, for those of you who do appreciate
mayonnaise, substituting it for the plain Greek yogurt should work fine too.
8 hard boiled eggs
To make Deviled Egg Chicks:
Or create some variation of your own....