I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.
We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)
One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.
I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.
So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ’em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.
All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.
Recipe: No-Mayo Deviled Eggs
Yield 1 dozen deviled eggs*
- 6 pasture-RAISED organic eggs (I like Vital Farms)
- 3 tablespoons grass-fed whole-fat Greek yogurt (I love Straus)
- 2 to 3 teaspoons yellow mustard
- 1/4 teaspoon powdered curcumin extract or turmeric
- splash apple cider vinegar
- sea salt, to taste
- freshly ground black pepper (<– I like this pepper mill)
- fresh herbs, optional
* If you make the whole dozen eggs, make adjustments accordingly to the amounts listed above.
To begin, you need to make soft-ish-hard-boiled eggs…
To make the hard-boiled eggs …
- Get out a pot that will hold the eggs in a single layer. Put the eggs in the pot and add enough water to cover by about a half-inch.
- Put the pot on the stove and bring the water to a boil, or just about. I use my favorite instant-read-thermometer and when the water temperature reaches about 200 degrees F, I go to the next step…
- Turn the heat off, remove the pot from the heat, cover the pot, and set your timer for 9 minutes.
- While the eggs are in the covered pot, make an ice bath by getting a bowl and putting 2 cups of water plus 2 cups of ice in it.
- When the timer buzzes, remove the eggs and transfer them to the ice bath. Set the timer for 15 minutes.
- When the timer goes off and the eggs are cooled, it’s time to peel them. Time to get zen and relax. AhhhhOooohMmmmm.
(Be sure to read all the way to the bottom to see another way to cook the eggs.)
Once all of the eggs are peeled, split them in half (lengthwise) and gently scoop the yolks into a small mixing bowl. I use a little baby spoon to do this part.
Set the egg whites on a plate and set aside.
Mash the yolks. I use my favorite potato smasher-masher.
Now, it’s time to mix in the extras for a crazy delicious no-mayo filling.
To the mixing bowl with the gorgeous yolks, add the rest of the ingredients except for the black pepper, making any changes as you deem necessary (perhaps a bit more yogurt or some extra sea salt).
Use a small spoon and scoop the filling gently into each egg white. Add the black pepper and any fresh herbs for garnish. ENJOY!
PS. No-Mayo Deviled Eggs are also fabulous with capers on them or sliced olives. Have fun and experiment with different toppings.
UPDATE! I tried the pressure cooker method and holy moly it’s the best. The shells were sooooo easy to peel off. Yay.