Devilish Deviled Eggs
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
History tells us that the deviled egg dates back to Ancient Rome and was often served as a spicy starter that, over time, was gradually modified and mellowed down by the addition of mayonnaise, sour cream or yogurt. Today’s traditional deviled egg is delightful in so many simple, Southern ways, but the classic recipe is far from devilish and rarely is it spicy. This fiery recipe does two wonderful things: It uses quick-pickled jalapenos to put the devil back into the filling, and applies a clever trick to help make those eggs easier to peel (even the farm fresh!) so that you can have those eggs cooked and spiced just right in no time.
Serves 12.
INGREDIENTS
12 large eggs
1/4 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/3 cup finely chopped and seeded jalapeno
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
3 slices cooked bacon
2 tablespoons finely chopped chive
DIRECTIONS
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 14 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes.
While eggs steam, combine 1/4 cup water, vinegar and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in jalapeno peppers. Let stand at room temperature 15 minutes. Drain.
Combine yogurt, mayonnaise, mustard, hot sauce, black pepper and salt in a medium bowl, stirring well to combine. Crumble one slice of bacon; add to yogurt mixture.
Peel eggs; discard shells. Slice eggs in half lengthwise. Add 10 yolks to yogurt mixture; discard remaining yolks or reserve for another use. Mash with a fork until very smooth. Stir in 2-4 tablespoons pickled jalapeno (depending on desired level of heat). Spoon mixture into egg white halves (about 1 tablespoon in each half). Sprinkle with remaining crumbled bacon, chives and extra jalapeno slices.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.