With the recent Easter holiday, many of us now have extra hard boiled eggs in the refrigerator, and making deviled eggs is a great way to use them up. I always think of deviled eggs as a “festive” food, as I associate them with parties, picnics, good times and good friends. My dear friend Stef (who is a good egg) makes a fabulous deviled egg for cocktail parties with pals. But who needs to wait for a party to make deviled eggs? They are fun to make and eat any time.
Food historians say that the deviled egg dates back to early Roman times, when boiled eggs were served with spices poured on top. Classic American deviled eggs are made with a little mayonnaise blended with spicy ingredients such as mustard, cayenne pepper or paprika. (That’s where the “devil” comes from.) However, the name has long been used to describe any sort of stuffed egg, which doesn’t necessarily have to be spicy.
As an alternative to the classic version, I’ve replaced the mayonnaise with Greek yogurt and silken tofu for Mediterranean and Asian inspired deviled eggs. Both ingredients work wonderfully to add moisture and texture to the egg filling, and are a nice change from the traditional recipe.
Greek Inspired Deviled Eggs
(Makes 6 servings)
Ingredients:
- 3 hard boiled eggs
- 2 tablespoons Greek style yogurt (I like Fage)
- 1 tablespoon crumbled feta cheese
- 1 tablespoon chopped black olives
- 1 teaspoon fresh thyme leaves
Directions:
Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl. Using a fork, mash yolks with the yogurt and mix well. Mix in the feta cheese, chopped olives, and fresh thyme leaves. Spoon mixture into each egg cavity. Keep in the refrigerator until ready to serve—they taste even better after the flavors have set in the fridge for a while.
Japanese Inspired Deviled Eggs
(Makes 6 servings)
Ingredients:
- 3 hard boiled eggs
- 2 tablespoons silken tofu
- 1/4 teaspoon miso paste
- 1/4 teaspoon mirin
- 1 tablespoon chopped scallions
- 1 tablespoon shredded crabmeat
- 1 tablespoon chopped re-hydrated shiitake mushrooms
- A pinch of sea salt
Directions:
Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl, then mash yolks with the tofu, miso paste and mirin. Mix in the chopped scallions, shredded crabmeat, and shiitake mushrooms. Season to taste with sea salt. Spoon mixture into each egg cavity. Store in the fridge until ready to serve.
Enjoy!
