I guess the onset of summer has made me think of picnics and barbecues and languid nights under the stars. How else to explain my recent craving for deviled eggs? Since I am a firm believer in satisfying cravings, I had no choice but to whip up a batch. But regular old deviled eggs? Oh no. Not me. I rummaged through the fridge and spice shelf to come up with two gourmet variations.
I hard-boiled 4 eggs (to make 8 halves); size up the recipes as needed to feed your crowd. And because neither filling contains mayonnaise, these little devils are safe enough to hang around at outdoor picnics and barbecues—assuming they're not instantly gobbled up.
Did you know that how to boil an egg correctly is a matter of intense debate? Leave on the heat, take off the heat. Here's Martha's take, and here's Gourmet's. WikiHow even has a pinhole method, which is new to me.
Feta-dill and Curried Deviled Eggs
© 2008 Mallory McCreary/SnobbyAvocado.com
4 hard-boiled eggs, shelled, cut in half, yolks removed
Feta-dill filling:
Yolks from 2 hard-boiled eggs
3 teaspoons plain nonfat yogurt
3 teaspoons feta cheese, crumbled
1 teaspoon dill
Heavy dash of white pepper
Curry filling:
Yolks from 2 hard-boiled eggs
1 teaspoon Dijon mustard
2 teaspoons plain nonfat yogurt
1/2 teaspoon curry powder, or more to taste
Grape tomatoes, chives, or cilantro for garnish.
Mix all ingredients for each filling and spoon or pipe into egg-white halves. Garnish as desired.
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