Transform hard boiled eggs into a healthier deviled egg! Turmeric, cumin, and coriander add great flavor while healthy Greek yogurt adds smoothness and tang.
Growing up, I loved dyeing Easter eggs. Between my sister and I, we dipped and decorated at least a dozen eggs each. Luckily, my family liked eating hard boiled eggs, because as a child — I did not. As an adult, I enjoy the occasional hard boiled egg, but I don’t know what I would do with a whole batch of them.
Then, I had some really tasty deviled eggs while out with some friends in Brooklyn. They weren’t the traditional deviled eggs – they were made with some pickled shallots and didn’t seem very “mayonnaise-y”. This got me thinking — could I make a tastier, and healthier deviled egg?
The answer, of course, is yes. After a little experimentation, I landed on these spiced deviled eggs made healthier with greek yogurt. I love the combination of turmeric, coriander, and cumin — the flavors are both vibrant and warm. A dash of whole grain mustard gives these healthier deviled eggs their signature kick.
What is your favorite way to spice up deviled eggs? Let me know in the comments!
Healthier Deviled Eggs
- 6 hard-boiled eggs peeled
- ¼ cup plain Greek yogurt
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ tsp turmeric
- Salt and pepper to taste
Cut each peeled egg in half lengthwise, then carefully remove the yolk with a spoon.
In a bowl, combine the yolks with all remaining ingredients. Mash together and mix well with a fork until smooth. (If the mixture is not smooth, add a little more olive oil or Greek yogurt.)
Spoon the mixture into a zip-top bag, then snip off one corner of the bag with scissors.
Pipe the yolk mixture into the hollowed egg whites.
Sprinkle each egg with some black pepper. Enjoy!
Eggs can be kept assembled in the fridge up to two days.