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PremiumDeviled Eggs
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Mark Bittman
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An old-school nibble that never goes out of style and is easy to update.
A few different variations to try:
- For a lighter, tangier version of Deviled Eggs, use yogurt instead of mayonnaise (half of each is good too).
- Herbed Deviled Eggs: In Step 2, add 2 tablespoons chopped fresh chives and 1 teaspoon chopped fresh tarragon leaves.
- Curried Deviled Eggs: In Step 2, use yogurt instead of the mayonnaise if you like and 1 teaspoon curry powder instead of the mustard. Add 1 tablespoon chopped pistachios or cashews. Garnish with chopped fresh cilantro leaves.
- Crabby Deviled Eggs: In Step 2, add 1/2 cup lump crabmeat. (You’ll have lots of filling, so pile it high.)
- Tangy Deviled Eggs: In Step 2, add 2 tablespoons chopped capers or pickles
Total: 15 min4 Servings
Macros give you an estimate overview of the amount of nutrients you’re consuming, based
on the size of portions you selected.Ingredients
Equipment
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