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A Whole New Take on Deviled Eggs

After all the coloring and hunting is over, there’s still much fun to be had with those leftover hard-boiled eggs. Not only are they a great source of protein, B vitamins and minerals, but they can be quickly transformed into these creative takes on the classic deviled variety.

Each of these recipes calls for eight hard-boiled eggs, peeled and cut lengthwise.

Wasabi Deviled Eggs

½ teaspoon rice vinegar
½ teaspoon wasabi
½ teaspoon crushed ginger
2 tablespoons full-fat, plain yogurt
Paprika

Scoop the yolks into a bowl and mash with a fork. Add the rice vinegar, wasabi, ginger and yogurt. Mix well. Fill egg whites with mixture and dust with paprika.

Miso-Sesame Deviled Eggs

½ cup mayonnaise or Vegenaise
1–2 tablespoons miso paste
2 teaspoons lemon juice
1 teaspoon Sriracha
½ teaspoon toasted sesame oil
Toasted sesame seeds

Scoop the yolks into a bowl and mash. Add mayonnaise, miso paste, lemon juice, Sriracha and sesame oil. Mix well. Fill egg whites with mixture and top with toasted sesame seeds.

Hummus Deviled eggs

½ cup hummus
¼ cup plain yogurt
2 tablespoons lemon juice
Salt and pepper

Scoop the yolks into a bowl and mash. Add hummus, yogurt and lemon juice. Mix well. Fill egg whites with mixture and season with salt and pepper.