Not So Devil-ish Eggs - Sweet Potato Chronicles

Not So Devil-ish Eggs

Cook­ing for a fam­ily is a bit like dat­ing (stay with me), some­times the best choice is right under your nose. Like dev­iled eggs. When was the last time you made them? 1984 with your mom? Never? It was like a bolt of light­en­ing struck me when I remem­bered this clas­sic snack, hors d'oeuvre, appe­tizer. Why haven't I been mak­ing them? It's the per­fect kid food–Fun to eat, man­age­able size, nutritious. I also love the idea of them since you can add just about any­thing to those lit­tle dev­ils and have them turn out yummy. So I did just that. How­ever, you'll have to ask Scar­lett if they were yummy.   

Not So Devil-ish Eggs

8 large eggs
1 tea­spoon olive oil
1 bunch broc­col­ini, steamed and chopped
1/3 cup plain, low-fat yogurt
1 tea­spoon honey dijon mus­tard
1/4 cup fresh, shaved parme­san cheese
1/8 tea­spoon salt
dash of pepper

Method

In a large saucepan filled with cold water, place eggs. Bring to a boil, reduce heat to medium and cook for 12 min­utes. Remove eggs from water and place in a bowl of cold water, allow eggs to sit a few min­utes. Shell and then cut eggs lengthwise. Remove yolks and place them in a medium size mix­ing bowl. Place egg white on a rimmed plat­ter or bak­ing sheet.

Add oil to yolks and mash with a fork. Mix in yogurt, mus­tard, salt and pepper. Stir in chopped broc­col­ini and cheese.

Use a spoon to scoop yolk back into egg white halves. Sprin­kle with a bit more parme­san cheese and serve.

Scar­lett was pretty excited to work on this project. I think it's all the hoopla of Easter. Ya, we're col­or­ing eggs! Ya, we're paint­ing plas­ter of Paris eggs we made! (Yes, I'm crazy. We did that.) Ya, we're split­ting hard boiled eggs, mix­ing up the yolks and then jam­ming all the stuff back into them! Kids love jam­ming stuff into things. Ever look into your shoes, ran­dom house­hold knick-knacks, their nose, you can find stuff in there, you know?

I really gave this recipe a healthy makeover by com­pletely omit­ting the may­on­aise (yes, it's true. Don't be mad.) and replac­ing it with plain yogurt. You could eas­ily use one of the may­on­aise sub­sti­tutes that are in stores like Soy­anaise, but I just took a leap of faith. I also steamed and chopped some broc­col­ini and added fresh, grated parme­san. I fig­ured I go for broke on their nutri­tional value.

I have to admit, as we were mix­ing up this recipe I was feel­ing pretty smart for com­ing up with the idea. Scar­lett was lov­ing the yolk mix­ture and try­ing to eat spoon­fuls of it before I could get it back into the eggs. It was all over her face. (Please see photo above.) She also had fun fill­ing the whites. And, since dev­iled eggs don't have to look like Thomas Keller was in charge of plat­ing, it doesn't mat­ter if the kids make a mess of them. 

Scar­lett and I ate them for lunch on this occas­sion. She had them with cut car­rots and some fresh fruit. I had a salad on the side. And, for the record, she thought they were so yummy.

  

6 Comments

  1. Robin says:

    I make Dev­iled eggs all the time since I was handed down two glass egg plates from a great-aunt. Will give your recipe a go (much health­ier than my full fat mayo version).

  2. Natalee says:

    wow this looks great! My kids love boiled eggs too so this looks like a super fun thing to bring to the fam­ily easter. I saw a Challa baked with coloured eggs in the braids too that looks like fun.

  3. Laura Keogh says:

    I love the Chal­lah with the eggs in them too! I used to eat that as a kid. Have a great holiday.

  4. Laura Keogh says:

    I wish I had glass egg plates. They sound lovely. Let us know how you like the recipe. Thank you for read­ing SPC.

  5. Mrs Bok says:

    Lovely! I've never had them…but will try your recipe see­ing as we have too many eggs at present from the hens…thanks for the recipe!

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