Deviled eggs are favorite picnic and cookout fare in my family–they’re an ideal way to use all those colored Easter eggs, too! My sister-in-law, Mary, and my mom make the best ones. Deviled Egg Spread turns the traditional stuffed egg into a light lunch or dinner. It’s rather good for breakfast, too. As a convenient bonus, the recipe may be prepared in advance and will keep in the fridge for several days.
My favorite way to eat this spread is as an open-faced sandwich. I like to toast whole grain bread until it is crunchy, and then top with chopped avocado. A side of vine-ripened tomatoes rounds out a light meal. As an option, enjoy alongside your favorite seasonal greens or in a hollowed-out tomato. Serve as bruschetta with some diced tomato on top for a delicious seasonal hors d’oeuvre.
- 6 hard-boiled eggs
- 2 tablespoons plain Greek yogurt (non-fat or 2% both work well)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon kosher or sea salt and a few grinds of the pepper mill
- 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, and then add the yogurt, mayonnaise, Dijon, Worcestershire, and salt and pepper.
- Chop the egg whites, add to the bowl along with the optional add-ins, and stir to combine.
- Spread the mixture on toast, scoop into a hollowed-out tomato or atop a thick slice of tomato, cucumber, or whatever else sounds good to you. Scatter optional garnishes overtop, as desired.
- This recipe can easily be doubled and will last several days stored, covered, in the refrigerator.