Deviled Egg Spread
Deviled eggs are favorite picnic and cookout fare in my family. My sister-in-law, Mary, and my mom make the best ones! This deviled egg spread is a fun twist on the traditional stuffed egg and, as such, serves as a perfect light lunch or dinner. I like it for breakfast, too!
My favorite way to eat it is spread on whole grain bread, which has been toasted until it is crunchy, with a side of vine-ripened tomatoes. As an option, serve alongside your favorite seasonal greens or in a hollowed-out tomato. Serve as bruschetta with some diced tomato on top for an excellent hors d’oeuvres option.
- 6 hard-boiled eggs
- 2 tablespoons plain Greek yogurt (I typically use 2% Chobani)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- dash of Worcestershire sauce
- kosher or sea salt and freshly ground pepper to taste
- optional toppings or mix-ins: chopped greens olives, avocado, fresh basil or dill
- Toasted whole-grain bread (or bead of choice) or tomatoes for serving
- Slice the eggs in half, remove the yolks, and place the yolks in a mixing bowl. (Keep the whites on the cutting board.)
- Mash the yolks, then add the yogurt, mayonnaise, Dijon, Worcestershire, and salt and pepper.
- Chop the egg whites, add to the bowl along with the optionals add-ins, and stir to combine.
- Spread the mixture over toast or stuff into a hollowed-out tomato, on cucumber rounds, or whatever else sounds good to you. Top with optional garnishes, as desired.
This recipe can easily be doubled and will last several days stored, covered, in the refrigerator.
This recipe was shared with The Chicken-Chick.com.