I may be a bit premature on the whole signs-of-spring thing, but we had a couple of gorgeous days last week; Melburnians emerged from the woodwork, shedding a few layers to get some vitamin D. That being said, it has been bucketing the last couple of days, and I'm back in my winter jacket. Nonetheless it's nice to know we're at the tail end of it.
Deviled eggs are one of my favorite things to make at the first signs of this new season, but I find that the heaviness of mayonnaise in the traditional recipe undermines the brightness of fresh eggs, fragrant dill, cracked pepper, and a squeeze of lemon juice. In place of mayo, I just use some greek yogurt, and think the final product is much more appetizing.
At our most recent visit to the farm, Dave's mom picked me some beautiful roses from the garden, which are finally coming into bloom. As I tucked them into a vase at home, their color finally bringing some warmth to the kitchen, it only felt appropriate to make this ceremonious recipe.
I call these "New Deviled Eggs," as they are a more modern interpretation of the classic recipe, but also because they are suitable for a time of year when life begins anew - for the hens, roses and humans alike.
New Deviled Eggs
1 dozen eggs, hardboiled and peeled
1/2 cup plain greek yogurt
1 1/2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
Cut each egg in half; gently remove yolks and transfer to a mixing bowl. Set egg whites aside on a serving platter.
To the egg yolks, add yogurt, mustard, lemon juice, salt and pepper; whisk until well combined.
Using a spatula, transfer filling to a large piping bag or zip-lock bag with the bottom corner snipped off. Pipe filling evenly into egg whites. Sprinkle with fresh dill and serve.