Learn how to make scrambled eggs with this
classic scrambled egg recipe that's always a favorite with the crowd. The
options below for how to make mayonnaise or Greek yogurt, plus loads of ideas
for fun add-ons!
You knew where yesterday's post about
boiled eggs is headed.
I am finally sharing with you today my
favorite classic devil egg recipe! ♡
For
years and years, I have meant to post an easy devil egg recipe right here on
the blog. And for years and years, I've always inadvertently distanced
themselves (whoops). But with Easter approaching, I figured today was the
perfect time to share my back pocket, tried and true, classic with a few modern
tweaks, always a crowd favorite and with you the best devil eggs!
It's
very easy to make (plus I've also included tips on how to prepare it days in
advance, if you like). They can be made with traditional mayonnaise if you
prefer, or you can dilute it by switching on Greek yogurt if you are not a fan
of mayonnaise like me. I also like to make it with a squeeze of fresh lemon
juice instead of vinegar, which helps lighten it up a bit. But more than
anything, I just love this devil egg recipe because these little guys are
irresistibly good. They always disappear instantly when I offer them Easter
dinner or spring brunch, and people always ask what makes them so light and
delicious.
So
today, I am delighted to finally share my best tips and secrets on how to make
the best creature eggs. Let's go to it!
*
Ingredients :
°
12 boiled eggs (made on the stove or in an instant bowl)
°
1/3 cup plain Greek yogurt (or mayonnaise)
° 1
tablespoon fresh lemon juice (or vinegar)
° 2
teaspoons Dijon mustard
°
1/2 teaspoon garlic powder
°
Sea salt and fresh black pepper
°
Toppings: smoked paprika and freshly chopped chives
*
Instructions :
Cut
the boiled eggs in half lengthwise. Scoop out the egg yolks and transfer to a
small mixing bowl .
Using
a fork, mash the egg yolk completely until it forms a fine powder. Add Greek
yogurt (or mayonnaise), lemon juice, Dijon, garlic powder, a pinch of salt and
pepper and stir until completely combined. Taste the mixture and season with
additional salt and pepper if needed. Or if the mixture seems too thick, just
add more Greek yogurt or a little water.
Fill
the inside of the egg white with the yolk mixture, using a spoon, small biscuit
scoop, or piping bag. Sprinkle each egg with a pinch of paprika and chives, and
serve immediately.
+
Notes
*
For an extra-smooth egg yolk filling, you can add egg yolks, Greek yogurt (or
mayonnaise), lemon juice, dijon, garlic, salt, and pepper to your food
processor and blend until completely smooth.
Enjoy
!
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