Deviled eggs are a warm-weather staple and as our calendar starts to fill up with potlucks and parties, we’ve been having fun making a lightened up version of the classic recipe. This method, which features colorful pureed vegetables and Greek yogurt, is a fun way to make use of seasonal produce while serving a familiar dish in a new way.
Eggs are a great food to include in family meals since they are an inexpensive form of protein and they contain fat, which is essential for brain development in little ones. They are also endlessly versatile, so you can serve them in new ways without fearing that your family will get bored. Eggs tend to be widely available at farmers markets at this time of year and prices for cage-free, organic eggs are often lower than those at the store. We love them in a simple scramble, poached over rice and beans, or turned into Make-Ahead Mini Egg and Cheese Muffins. And sometimes as a treat, I turn them into a rainbow of Deviled Eggs.
For this recipe, it’s best to pick one vegetable per batch to make sure that you have the right mix of flavors. My toddler likes the pea and sweet potato fillings best and I love the beet version. You’ll want to taste the filling mixture before you fill the egg white shells to ensure that there’s enough salt as that may vary depending on your own personal preference. And these are best served right after you fill them (especially the beet filling since if they sit too long filled, the color can bleed into the egg whites), but you can take them to a potluck as long as you pack them in a cooler and fill them on site.
You can also turn this recipe into a nutritious sandwich filling by chopping the hard-cooked eggs and stirring in the rest of the ingredients. Spread the egg salad onto whole grain bread or serve with crackers for a yummy meal for the whole family.
- 8 large eggs
- 1/4 cup plain greek yogurt
- 1/4 cup vegetable of your choice sweet potato (diced), beet (diced), peas, fresh avocado, or 2 cups baby spinach
- 1 tablespoon dijon mustard
- 1 teaspoon white-wine vinegar or lime juice*
- 1 tablespoon shallot, grated with a microplane
- 1/4 teaspoon salt or more to taste
- Place eggs into a medium pot and cover by 1-inch of cold water. Bring to a rolling boil over high heat, remove from heat, and cover. Let sit for 12 minutes. Drain water and cover eggs with ice and cold water. Let sit until completely cooled, or at least 30 minutes.
- Choose one vegetable for the filling and prepare the puree. Steam 1/4 cup of your vegetable until tender. Remove from steamer and mash with a fork. If you choose spinach, steam 2 cups fresh spinach until just wilted, pat dry, and puree in a food processor. Set vegetable aside to cool. (You can of course cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
- Carefully peel the eggs and slice each in half lengthwise. Place the yolks into a small bowl. Add the yogurt, one variety of vegetable puree, mustard, vinegar, shallot, and salt, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed. Spoon into a quart-size zip top bag. Place into the fridge until just before serving. When ready to serve, snip off one corner of the bag and pipe filling into the egg whites. Serve immediately. (If you’d like to transport them to a potluck, fill them on site if possible.)
Amy Palanjian is a writer, editor, recipe developer, and crafter for magazines, books, and websites. She’s also mama to a very energetic toddler who inspires her to share wholesome, yet realistic recipes and feeding tips with other parents of little ones at her site Yummy Toddler Food. For more inspiration, check out her website and Instagram.