Easter is by far one of my favourite holidays, and not just because of the egg decorating! It’s a time of new life, awakening and newness – just the line of thinking we need after the awful, awful winter we just had.
Long before the Easter bunny came a-hopping, eggs were given as gifts on Easter Sunday to commemorate rebirth and the end of Lent. What a treat that must’ve been after forty egg-free days leading up to Easter!
These days, it’s all about egg hunts, egg decorating and the Easter bunny. Oh, and cute baby animals. And pastels. It really is the prettiest holiday of all. But I digress!
Every year I find myself up to my bunny ears in dyed hard-boiled eggs, wondering what to do with them (yes, I’m an adult and still decorate eggs!). Some of them we hand-paint with flower designs or zig-zag patterns and others we leave as is. Happily, Easter is the perfect occasion to serve a platter of beautiful devilled eggs.
The classic filling for devilled eggs is made with cooked egg yolk, mayonnaise, mustard and seasonings. For a slightly healthier spin on the original, I made two versions using creamy, protein-rich Greek yogurt instead of mayo. This simple swap saves fat and calories without affecting the taste or texture.
Both recipes are fairly spicy, so you may want to reduce the amount of wasabi or curry paste if fiery foods aren’t your cup of tea.
What’s your special Easter tradition? Leave a comment! I’d love to hear from you.
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Lighter devilled eggs two ways: Thai red curry and wasabi
Description
Classic devilled eggs with a flavourful Thai twist
Ingredients
- 6 eggs
- 1/4 cup Greek yogurt
- 1 tsp Thai red curry paste
- 1 tsp white vinegar
- Salt, to taste
- 12 cilantro leaves
- Black pepper and sriracha, for garnish
Instructions
Place the eggs in a large pot with a lid, cover with cold water and place on the stove over high heat. Once it comes to a boil, remove the pot from heat, cover with the lid and set a timer for 18 minutes. When the time is up, run the eggs under cold water until they are cool enough to peel. Peel the eggs, slice each one in half and scoop the yolks into a medium-sized bowl.
To the same bowl add the Greek yogurt, Thai red curry paste, vinegar and salt and mash with a fork until smooth. Transfer the mixture to a ziploc bag, seal and snip off the tip (or use a proper piping bag). Squeeze the mixture into each egg white half. Top each egg with a cilantro leaf, black pepper and sriracha, if using.
Lighter devilled eggs two ways: Thai red curry and wasabi
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A spicy, Asian-inspired take on classic devilled eggs.
Ingredients
- 6 eggs
- 1/4 cup Greek yogurt
- 1/2 tsp wasabi paste (or more, to taste)
- 1 tsp white vinegar
- Salt, to taste
- 1 scallion, thinly sliced
- 1 tbsp chopped fresh cilantro
Instructions
- Place the eggs in a large pot with a lid, cover with cold water and place on the stove over high heat. Once it comes to a boil, remove the pot from heat, cover with the lid and set a timer for 18 minutes. When the time is up, run the eggs under cold water until they are cool enough to peel. Peel the eggs, slice each one in half and scoop the yolks into a medium-sized bowl.
- To the same bowl add the Greek yogurt, wasabi paste, vinegar and salt and mash with a fork until smooth. Transfer the mixture to a ziploc bag, seal and snip off the tip (or use a proper piping bag). Squeeze the mixture into each egg white half. Top each egg with sliced scallions and cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes