Deviled Eggs : Monday Night Martha

It's officially less than a week until Easter -- a time when hard-boiled eggs will be taking up space on refrigerator shelves. So, we've decided to have a deviled egg tasting, trying out two of Martha Stewart's many recipes. In one corner, Deviled Eggs with Cucumber, Dill, and Capers and in the other, Fresh-Herb Deviled Eggs.

Deviled eggs, these are one of those foods we find ourselves thinking -- do we even like these or not? They're a classic hors d'oeuvres and party food. They can pop up everywhere people gather, but we're not sure how we really feel about them. Are they just easy to eat in a social situation?

Deviled eggs are hard-boiled eggs that have been sliced in half lengthwise. The yolks are scooped out and the whites are re-filled with a mixture of the hard boiled egg's yolks along with varying ingredients.

Martha's "deviled eggs with cucumber, dill, and capers", feature Greek yogurt as the binding ingredient for the filling, rather than the traditional mayonnaise. To make the filling combine three egg yolks mashed with a fork until smooth, with nonfat Greek yogurt, mustard, ground pepper, chopped dill, capers, and diced cucumber.

The filling for "fresh-herb deviled eggs" is made by using the yolks of a dozen eggs (again mashed fine). To this add mayonnaise, mustard, sherry vinegar, and chopped parsley, chive, tarragon, and dill. Season with salt and pepper.

In the end it was a split decision - the lighter cucumber and yogurt deviled eggs were bland and unexciting (we'd add some smoked salmon or lox to liven them up), but the fresh herbed deviled eggs were lovely - At least three were eaten before they ever made it to the serving plate.

Deviled eggs may not make our short list of favorite foods, but we enjoy that we have a yearly opportunity to find out. What is your favorite way to prepare deviled eggs?

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Sativa Peterson
Contact: Sativa Peterson