What better way to spend a Saturday afternoon by yourself than to make an entire plate of deviled eggs?
For this recipe, I tried out an idea inspired from Heidi Swanson's new book where she prepares an egg salad with yogurt instead of mayonnaise. I used a nice mild flavored and thick plain yogurt and a seedy dijon mustard, but a little old fashioned yellow mustard probably could have done this recipe a little good in terms of depth of flavor. Either way, the yogurt was a welcome and healthier option-- one that I would recommend.
10 eggs, hard boiled, peeled and cut in half with the yolk set aside
5 tablespoons plain yogurt
2 teaspoons dijon mustard
salt, black and white pepper
squeeze of lemon juice
touch of peri-peri seasoning (spicy African spice rub with hot chillies) as a garnish
Combine yolks with the ingredients, smash and whip with a fork, scoop into egg whites and chill before serving. A nice cold deviled egg can't be beat.