I have been way behind on getting posts up so please excuse the fact that I am still going back to the 4th of July for my recipes this week…
For the 4th of July, we hosted a BBQ with some good friends. My husband wanted to do “traditional, all-American” food for the BBQ. We served BBQ Chicken breasts, Jo-Jo potato wedges, a veggie salad, and these delicious deviled eggs. But, of course, for me it isn’t that simple; I had to give all the recipes a healthy, gluten-free twist.
My mother-in-law always told me that deviled eggs were really simple to make but I just have never done it – it just doesn’t look that simple to me. But, when we went with the traditional food theme, I went for it and made my first deviled eggs. I wanted them to have no mayonnaise because I just don’t like using it. So, instead this recipe uses plain Greek yogurt along with a few other ingredients.
My husband couldn’t tell the difference and ate MANY of them that day. I loved them too and definitely will be making them again. Oh, and my mother-in-law is right – they really are easy to make.
Deviled Eggs (No mayo)
2 Tbsp. plain Greek yogurt
1 tsp. Dijon mustard
1 tsp. white wine vinegar
1 tsp. olive oil
splash lemon juice
1/4 – 1/2 tsp. chili powder
sea salt/fresh cracked pepper to taste
paprika to sprinkle on top
Hard boil eggs. My method is to place eggs in an empty pot. Cover with cold water. Bring to a boil. Boil for one minute before covering and removing from heat. Set time for 12 minutes and leave eggs in hot water for 12 minutes. When time is up, place eggs in a bowl filled with cold water and ice. Allow to fully cook before peeling.
Peel the eggs. Slice eggs in half and reserve yolks in a small bowl.
Combine all ingredients except paprika with yolks. If it seems to dry, add a splash of olive oil or lemon juice. Adjust to your taste preferences. Scoop a small amount of yolk mixture into each egg white. Sprinkle with paprika on top. Refrigerate until ready to serve.