I had a going away party for my friend Amy last night. I wanted to make devilled eggs, but was in sort of a hurry and didn't have time to make my own mayonnaise. I checked the ingredients of the different bottles of mayo at Whole Foods (even organic ones) and did not find any with acceptable ingredients, so I decided to make my devilled eggs with yogurt. When I got home from the store and searched online, I indeed found recipes similar to what I wanted to make. My recipe is based on this one from Group Recipes.
Guests at the party raved about these devilled eggs. I used fresh dill from my new little container garden which I planted this week. I purchased the free-range eggs from Rare Earth Farms at the State Farmer's Market. I buy most of my free range eggs from vendors at the State Farmer's Market and from my favorite source, Spain Farm located here in Raleigh. Anyway, here is my recipe:
12 hard boiled eggs
2 teaspoons dijon mustard
1/2 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon raw apple cider vinegar
1 teaspoon freshly squeezed lemon juice
1 teaspoon parsley flakes
dash cayenne pepper
1/8 teaspoon pepper
1/8 teaspoon paprika, plus more for garnish
1 teaspoon fresh dill chopped, plus more for garnish
Cut eggs in half lengthwise then remove yolks and set whites aside.
Mash yolks with a fork then blend in remaining ingredients.
Refill whites using 1 tablespoon yolk mixture for each egg half, or you can pipe the yolk mixture into the whites to make a more decorative look. Garnish with paprika and dill.
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