Easter recipe: Smoky Deviled Eggs
Dyeing Easter eggs? Be sure to make extra for treats such as deviled eggs, egg salad, Cobb salad, potato salad, pickled beet eggs and more.
We found this exotic recipe for smoky deviled eggs from one of our favorite food bloggers, Faith Durand of The Kitchn, www.thekitchn.com. Instead of mayo, Faith uses Greek yogurt flavored with sun-dried tomatoes and smoked paprika and tops the creamy filling with a crispy frizzled shallot.
Smoky Deviled Eggs with Greek Yogurt
6 eggs, hard boiled and peeled
1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil
Slice the eggs in half and scoop out the yolks into a bowl. Set the whites aside. Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt, and stir until well combined. Add the remaining yogurt one tablespoon at a time until you reach the desired consistency. (Faith likes hers creamy, so she uses the whole cup.) Mix in the sun-dried tomatoes, smoked paprika and salt.
In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot; when it instantly sizzles, it's ready. Add the shallot slices to the pan, and cook until they turn golden brown. Using a slotted spoon, remove them from the pan, and place on a paper towel. While they're still hot, sprinkle lightly with salt.
Using a small spoon, fill each egg white with a generous amount of filling. If serving immediately, top each one with a frizzled shallot. Or cover with plastic wrap and refrigerate. Top with shallots right before serving. Best if eaten within a few hours. Makes 12.