Golden & Creamy Herb Deviled Eggs
Indulge in a picnic classic reimagined with a velvety, lighter twist. This crowd-pleaser blends the zesty kick of Dijon and fresh lemon with silky-smooth yolks, fresh herbs, and a hint of heat for an irresistible bite. Drawing inspiration from heart-smart DASH diet ideas, it swaps in simple, flavorful tweaks for a snack that’s as elegant as it is satisfying.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 6 minutes
- Yield: 9 (2 egg halves per serving) 1x
- Category: Appetizer, Snack
- Cuisine: American
Ingredients
- 9 large eggs
- 2 tablespoons plain non-fat Greek yogurt
- 2 tablespoons light mayonnaise (olive oil based preferred)
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon fresh chives (finely chopped)
- 2 1/4 teaspoons finely minced shallot (about 1 small shallot)
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon hot pepper sauce (e.g., Tabasco, or adjust to taste)
- Optional: 1 small pinch of ground turmeric (for vibrant golden color)
- Freshly ground black pepper (to taste)
- Smoked paprika (for garnishing)
Instructions
- Steam the Eggs: Pour about 1 inch of water into a saucepan and insert a steamer basket. Bring the water to a lively boil over medium-high heat. Gently arrange the 9 large eggs in the steamer basket, cover the pan, and steam for 16 minutes.
- Cool and Peel: Once steamed, immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 10 minutes to stop the cooking process. Carefully peel the cooled eggs and pat them dry with a paper towel.
- Prepare the Egg Halves: Slice each peeled egg in half lengthwise using a sharp knife. Gently pop the cooked yolks out and place them into a medium-sized mixing bowl. Arrange the egg white halves on your serving platter.
- Craft the Filling: Mash the egg yolks with a fork until they form fine crumbles. Add the Greek yogurt, light mayonnaise, Dijon mustard, chopped chives, minced shallot, lemon juice, hot pepper sauce, and the optional pinch of turmeric.
- Mix: Stir vigorously until the mixture is completely smooth and creamy. Season with freshly ground black pepper to taste.
- Fill and Garnish: Spoon the yolk mixture into the egg white cavities, or use a piping bag with a decorative tip for a polished look. Dust the tops lightly with smoked paprika.
- Serve: Chill in the refrigerator for 15-20 minutes before serving to allow the filling to set slightly. Serve cool.
Notes
Make Ahead: The hard-boiled eggs can be steamed and peeled up to 2 days in advance. Store them in the refrigerator until you are ready to make the filling.
Flavor Tip: If you enjoy extra heat without the added salt, try adding a small pinch of cayenne pepper to the yolk mixture along with the black pepper.
Appearance: The addition of turmeric is purely aesthetic to match the color of full-fat mayonnaise fillings; it does not alter the flavor in this small quantity.
Nutrition Facts (per serving, 2 deviled egg halves): Calories: 85 kcal | Total Fat: 5.6 g (Saturated Fat: 1.7 g) | Cholesterol: 187 mg | Sodium: 120 mg | Potassium: 65 mg | Total Carbs: 1 g (Fiber: 0.1 g, Sugars: 0.5 g) | Protein: 6.6 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 85