Deviled Eggs

I love Deviled Eggs. But I have to be honest, my inspiration for this post is really the beautiful egg platter. I bought this platter a few seasons back (from Anthropologie) and stumbled across it last weekend. As a food blogger you never know when, where or how inspiration will hit.  I love design and quite often my posts are inspired by the lovely dishes they are served in. Anthropologie is on the top of my list for unique kitchen flare.

I wanted to make a rich, yet classic, Deviled Egg and I've found adding a hint of sweetness is the key. If your plain soy yogurt is on the sweet side, this will work perfectly. If not, adding a dash (or so) of maple syrup with do the trick. If you want to keep this recipe soy free, substitute the yogurt with mayonnaise and add a 1/2 tsp maple syrup. Enjoy!

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INGREDIENTS

Start to Finish: 1 hour

Makes: 16 pieces

• 8 large eggs

• 1/3 cup mayonnaise

• 2 tbsp plain soy yogurt

• 1 tbsp chives

• 2 tsp gluten-free dijon mustard

• 1 tsp white wine vinegar

• 1 to 2 dashes of gluten-free Worcestershire sauce, optional

• dash (or more) of maple syrup, optional

• salt & pepper, to taste

note: keeps eggs covered and refrigerated 

INSTRUCTIONS

1. Place eggs in a medium saucepan and add cold water, covering the eggs by 1-inch. Bring water to a rolling boil for about 2 minutes.

2. Remove pan from the heat and cover. Allow eggs to sit for 10 to 12 minutes. Drain water and run eggs under cold water to cool.

3. Peel eggs and cut in half, lengthwise. Carefully remove the egg yolks without breaking the whites.

4. Transfer the yolks to a medium size bowl and mash with a fork until crumbly. Add in mayonnaise, soy yogurt, chives, dijon mustard, vinegar, Worcestershire and maple syrup. Mix together until smooth. Season with salt & pepper to taste.

5. Fill a large plastic bag with the yolk mixture. Cut one corner of the bag and pipe yolks into the egg whites. Sprinkle with paprika and serve!