Devilled Eggs

Devilled Eggs

Cooking for a family is a bit like dating (stay with me), sometimes the best choice is right under your nose. Like deviled eggs. When was the last time you made them? 1984 with your mom? Never? It was like a bolt of lightening struck me when I remembered this classic snack, hors d’oeuvre, appetizer. Why haven’t I been making them? It’s the perfect kid food–Fun to eat, manageable size, nutritious. I also love the idea of them since you can add just about anything to those little devils and have them turn out yummy. So I did just that. However, you’ll have to ask Scarlett if they were yummy.   

Devilled Eggs


  • 8 large eggs
  • 1 teaspoon olive oil
  • 1 bunch broccolini, steamed and chopped
  • 1/3 cup plain, low-fat yogurt
  • 1 teaspoon honey dijon mustard
  • 1/4 cup fresh, shaved parmesan cheese
  • 1/8 teaspoon salt
  • dash of pepper


In a large saucepan filled with cold water, place eggs. 

Bring to a boil, reduce heat to medium and cook for 12 minutes.

Remove eggs from water and place in a bowl of cold water, allow eggs to sit a few minutes.

Shell and then cut eggs lengthwise. 

Remove yolks and place them in a medium size mixing bowl. 

Place egg white on a rimmed platter or baking sheet.

Add oil to yolks and mash with a fork.

Mix in yogurt, mustard, salt and pepper. 

Stir in chopped broccolini and cheese.

Use a spoon to scoop yolk back into egg white halves.

Sprinkle with a bit more parmesan cheese and serve.


Scarlett was pretty excited to work on this project. I think it’s all the hoopla of Easter. Ya, we’re coloring eggs! Ya, we’re painting plaster of Paris eggs we made! (Yes, I’m crazy. We did that.) Ya, we’re splitting hard boiled eggs, mixing up the yolks and then jamming all the stuff back into them! Kids love jamming stuff into things. Ever look into your shoes, random household knick-knacks, their nose, you can find stuff in there, you know?

I really gave this recipe a healthy makeover by completely omitting the mayonaise (yes, it’s true. Don’t be mad.) and replacing it with plain yogurt. You could easily use one of the mayonaise substitutes that are in stores like Soyanaise, but I just took a leap of faith. I also steamed and chopped some broccolini and added fresh, grated parmesan. I figured I go for broke on their nutritional value.

I have to admit, as we were mixing up this recipe I was feeling pretty smart for coming up with the idea. Scarlett was loving the yolk mixture and trying to eat spoonfuls of it before I could get it back into the eggs. It was all over her face. (Please see photo above.) She also had fun filling the whites. And, since deviled eggs don’t have to look like Thomas Keller was in charge of plating, it doesn’t matter if the kids make a mess of them.

Scarlett and I ate them for lunch on this occassion. She had them with cut carrots and some fresh fruit. I had a salad on the side. And, for the record, she thought they were so yummy.

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  1. Robin
    April 21, 09:36 Reply

    I make Deviled eggs all the time since I was handed down two glass egg plates from a great-aunt. Will give your recipe a go (much healthier than my full fat mayo version).

    • Laura Keogh
      April 21, 20:33 Reply

      I wish I had glass egg plates. They sound lovely. Let us know how you like the recipe. Thank you for reading SPC.

  2. Natalee
    April 21, 10:16 Reply

    wow this looks great! My kids love boiled eggs too so this looks like a super fun thing to bring to the family easter. I saw a Challa baked with coloured eggs in the braids too that looks like fun.

    • Laura Keogh
      April 21, 20:31 Reply

      I love the Challah with the eggs in them too! I used to eat that as a kid. Have a great holiday.

  3. Mrs Bok
    April 22, 02:18 Reply

    Lovely! I’ve never had them…but will try your recipe seeing as we have too many eggs at present from the hens…thanks for the recipe!

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