I was a teenager when my mom stumbled across a deviled eggs recipe that skipped the mayo in exchange for cheese and sour cream. My family loved it. And we never used mayo again. Even now that I’m…older, I still rely on the cheese substitution. However, after having lived in Los Angeles for going on 7 years now, I’ve also come to substitute Greek yogurt for sour cream. Still, I never make deviled eggs exactly the same way twice, but cheese and Greek yogurt are the two constants. Parsley too, if I’m being honest.
For Easter this year, this is how I made my cheesy lemon herb deviled eggs…
1 dozen eggs
2 heaping tablespoons of Greek yogurt
4 ounces of sharp white cheddar, grated
1 tablespoon olive oil
zest of 1 small lemon
1 handful of parsley, dill, chives, basil; finely chopped
splash of milk
salt & pepper to taste
Boil the eggs in water for at least 10 minutes. Remove from heat and set in fridge to cool. Once cool, peel the shells away and cut each egg in half, lengthwise, removing the yolks and collecting them in a large bowl. Set aside the halved egg whites. In the bowl with the yolks, add all of the other ingredients and mix thoroughly. Place the mixture in a plastic bag, concentrating the mass to one of the bottom corners. Arrange the egg whites on a serving dish. Snip the corner of the bag with scissors and squeeze the filling through through the hole and into the egg white halves. The first couple of eggs may turn out ugly until you get used to squeezing out the mixture. Go ahead and eat any ugly eggs. You’ve earned it. Finish with fresh herbs or cracked pepper and serve cold or at room temperature.
For additional menu ideas, check out my early Easter brunch.