Eggs play a big part in Easter celebrations — from hiding them to eating them.
Since this holiday will be different in many ways, why not change up your egg game this year?
» Which grocery stores are open or closed on Easter?
We searched the AJC Dining database for five ways to make deviled eggs you might not know about.
Healthy deviled eggs
Kellie Hynes shared her reciped for a healthier side dish. Hynes cuts back on the number of yolks and swaps mayonaise with Greek yogurt.
“The swap won’t make a significant difference in taste or texture, I promise,” Hynes wrote. “Then play with your seasonings. Here, I suggest tangy Dijon mustard, accompanied by the flavor-rounding notes of garlic and onion powder. Feel free to get fancy by adding your own touches, like a squeeze of Sriracha, a dollop of harissa or a tablespoon of freshly chopped basil. Then spoon or pipe the filling back into the egg whites and enjoy your essentially delicious protein.”
Read Hynes' article and get the recipe here.
Deviled eggs with a twist
Made with just three or four ingredients, classic deviled eggs might be one of the easiest recipes. But you can be so much more adventurous with the fillings, if you care to step out of the box.
Unusual twists will make that surplus of hard-cooked eggs seem downright egg-cellant.
This recipe adds parsley, green onions and jalapeños to the standard egg mixture.
Truffle deviled eggs
Truffles and eggs are a classic combination. These eggs are delicious even if you don’t add truffle peelings (although you can usually find American truffles in the produce section of Whole Foods Market), C. W. Cameron wrote for the AJC in February.
Southern Art and Bourbon Bar shared its recipe for black truffle deviled eggs with Cameron, and he shared it with AJC readers.
You can read his story and get the recipe here.
» Coronavirus adds unwelcome twist to religious holidays
Avocado deviled eggs
The Detroit Free Press’ test kitchen didn’t just add jalapeno and cilantro to make its deviled eggs green. Susan Selasky mixed her yolks with avocado, too. She throws in green onion and lime juice to create a completely new twist on the classic dish.
Deviled eggs three ways
Holeman and Finch Public House offers a plate of deviled eggs with three variations: bread and butter pickle, bacon, and pepper.
Chef Linton Hopkins told Cameron a couple of years ago that “Deviled eggs and pimento cheese are staples on the menu at Holeman and Finch Public House because they are quintessential Southern cocktail foods. We host a party every night at the restaurant and this, to me, is representative of hospitality. Deviled eggs are great fare for Easter, Fourth of July and all home entertaining, really.”
