When I go home for certain holidays there is always one appetizer or side dish that always disappears insanely fast. Deviled Eggs is definitely that dish! I can’t imagine a big family dinner or potluck with out them. No matter if it’s Thanksgiving, Fourth of July, or Easter you can count on everyone devouring a few deviled eggs. It’s the perfect finger food that’s cool, creamy, and irresistibly good.
Typical southern style deviled eggs are made with egg yolks, mayonnaise, mustard and sweet pickle relish. While I love each of those ingredients, I prefer to use greek yogurt instead of mayonnaise to reduce the amount of added calories. Plus, you get a little extra protein in each bite!
This past Easter, I went a little overboard with making hard boiled eggs. I love to die eggs! Yes, I am an adult…but who doesn’t love all of those cute little colored eggs on Easter morning? Anyways, because of my coloring obsession, I had plenty of left over eggs to try a few new variations of deviled eggs with. Lucky me!
Along with my version of the traditional deviled egg, I have a few unique twists that will delight the tummies of all your guests! If my Spicy Jalapeno, Ginger Wasabi, and Buffalo Blue Cheese deviled eggs don’t vanish before the party is over, I don’t know what will!