Who doesn’t love deviled eggs? Growing up, they were always a staple at the dinner table for any family function. Since this week is all about Easter themed crafts, recipes, and ideas, when I saw these baby chick and easter basket deviled eggs, I could not wait to share! You make the same filling as usually do and use capers for eyes, carrots for a beak and feet or just some parsley for the basket handle. I cannot wait to make these for our Easter Sunday dinner and they are something that the kids can help with!!
Traditional deviled eggs are loaded with fat since they are made with a lot of mayo in addition to the egg yolk. A few years ago, I adapted a healthier option that uses Greek yogurt in place of the mayo which gives them the extra protein punch in each egg that will not make you miss the mayo or mustard! Enjoy!
Easter Themed Deviled Eggs
3T Greek yogurt (I prefer to use 2%)
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/2 tsp. Parsley
1/2 tsp. Salt
Dash of pepper
Paprika to garnish
1. Place eggs in large pan and cover in water. Bring water to boil then cover pan and remove from heat.
2. Let eggs to sit in water for approx 15 minutes. Transfer to ice water and allow to sit for approx. 30 minutes or until cool to touch.
3. Crack and peel egg. If making the chick eggs or basket, cut egg in half so that you have larger ends of each of the white, otherwise just cut length-wise. Scoop out yolk and place in a bowl.
4. Combine all ingredients except the paprika with the yolks and mix until smooth. If you find the mixture is a bit dry, just add a little more yogurt until you achieve the consistency you like.
5. Pipe or spoon the mixture back into the egg. **A great tip from BentoLunch.net is to use a mellon ball scoop to put filling back into the egg to get a perfect rounded shape. Garnish with paprika.