Nobody makes deviled eggs like my mum! She has been making them for as long as I can remember and constantly gets requests to bring these to ‘dos’. They are always the first things to be gobbled up! Now Easter and eggs, whether it be chocolate or chicken, go together like bunnies and carrots so I naturally thought of my mum’s famous eggs. I have saved all her lovely flavor but have tweaked them a bit by swapping out mayo for Greek yogurt and chopped cucumbers for pickle relish to ensure they were as good for your body as they are to your taste buds! So this Easter and beyond feel free to whip up a dozen and indulge yourself and your family! Happy Easter, happy spring, and happy summer! They are brilliant for backyard barbeques as well!
Mums Deviled Eggs
Makes 12 halves
8 large organic eggs hard boiled and peeled
1 cup beet root juice (optional)
1 rounded tbsp organic good quality barbecue sauce
1 rounded tsp yellow mustard
6 tbsp plain Greek yogurt
3-4 tbsp finely chopped cucumber
Sea salt and freshly ground pepper to taste
Soak 6 eggs in beet juice (if using) to cover for 15 minutes till whites are pink. This is optional if you either hate beets or do not have it on hand. Use the remaining 2 eggs for their yolks only.
Remove eggs from the juice, discard or drink the juice, and slice each egg lengthwise in half. Remove the yolks gently including the 2 not soaked and reserve the 12 of the whites in tact. Beat the yolks in a bowl adding the yogurt, barbeque sauce, mustard, and cucumber. Season with salt and pepper and divide the mixture, piling it in each egg half decoratively ! Garnish with cucumber or parsley and serve cool.
