Deviled Eggs
These are beautiful made with my beet pickled eggs recipe, but simple boiled eggs of course work as they always do. The yogurt and mint in the mix add a fresh, light flavor.
- Prep time
- 8 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 large hard-boiled eggs, peeled and pickled (optional; see recipe here)
- 3 tablespoons plain, whole milk yogurt
- 1 tablespoon mayonnaise
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon fine sea salt
- 5 leaves fresh mint, chopped or sliced julienne
Instructions
- 1
Slice the eggs in half with a sharp knife and remove the yolks. In a small bowl, mash the yolks thoroughly with a fork, breaking up as many lumps as possible.
- 2
Stir in the yogurt, mayonnaise, and mustard and stir thoroughly. Taste and season with salt, adding more yogurt or mayonnaise to make the filling loose enough to dollop and thick enough to hold its shape.
- 3
Use a tablespoon or piping bag to fill each of the egg white halves with the yolk mixture. Sprinkle the mint over the eggs and serve, or cover and chill for up to 3 hours before serving.