Angelic Deviled Eggs

Typical Ukrainian tradition includes the ever indulgent deviled eggs at Easter dinner.   Since they seem to be everyone’s favorite (at least in my husband’s family!) it’s important to make lots.  This lightened up recipe won’t leave anyone feeling guilty and with enough room to enjoy the rest of the feast!

Angelic Devilled Eggs
Course: Appetizer
  • 12 large eggs
  • Ice
  • 1/2 cup Greek yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tsp cider or rice vinegar
  • 1 tbsp prepared horseradish optional
  • 1 tbsp chopped dill pickle
  • 1/2 tsp each salt and ground black pepper
  • Fresh chives finely chopped, to garnish
  • Smoked paprika to garnish
  1. Place eggs in a large saucepan and fill with cool water. Cover pan and bring to a boil over medium-high heat. Remove pan from heat and let sit for 15 minutes. Drain hot water, leaving eggs in pan. Fill pan with cold water and a cupful of ice. Let eggs cool completely.

  2. Meanwhile, whisk together yogurt, mayonnaise, mustard, vinegar and horseradish, pickle, salt and pepper. Set aside.

  3. Peel eggs but keep them intact. Slice in half lengthwise, scoop out yolks and mash. Set aside egg whites.  

  4. Add mashed yolks to yogurt mixture; stir to thoroughly combine. Transfer mixture to a pastry bag or a zip-top bag with the corner cut off. Fill centre of egg white halves.

    Garnish tops with sprinkle of smoked paprika and chopped chives.

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