Let me see a raise of hands, who loves deviled eggs?
Next question, all my deviled eggs lovers who happen to be Jewish, why don’t we serve them at our holidays? No seriously, is it the name? There is nothing un-kosher about the deviled egg unless you enjoy a variety topped with bacon (which I admit to doing on occasion ).
Or is it just my family that never served them? Yeah, maybe that’s the case. No matter your family deviled egg history, today this recipe is for Passover and Easter!
Yes, you heard me correctly 5 dozen! Passover recipes call for a lot of eggs! When you don’t have a leavening agent, you go for the next best thing, the wondrous egg! We always went through a couple dozen alone on the first two nights for the seder, since hard boiled eggs are traditionally eaten.
So go ahead and use your leftover hardboiled eggs from your Easter egg hunt, your Passover Seder or just boil some fresh ones for these deviled eggs. In my attempt to keep things healthy, I’m on a movement to now use Greek yogurt in all mayonnaise based dishes!
- 6 large eggs
- ½ teaspoon dijon mustard
- ⅓ cup Greek yogurt
- ⅛ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Smoked paprika to finish
- In a medium sized pot, place the eggs and fill with cold water until it just covers the eggs. Cover and bring to a boil. Turn the heat off and let sit for 10 minutes. Run the cooked eggs over cold water to stop the cooking process and peel.
- Halve the hard boiled eggs and scoop out the yolk into a small mixing bowl.
- Mash the yolks with the back of a fork and mix in the dijon mustard, Greek yogurt, cayenne pepper and salt. Taste and adjust seasoning as necessary.
- At this point you can either pipe in the filling for a nice presentation or just spoon it into the egg whites.
- Cover with plastic wrap and chill in the refrigerator for at least an hour.
- Prior to serving, dust with smoked paprika.