I love Deviled Eggs. But I have to be honest, my inspiration for this post is really the beautiful egg platter. I bought this platter a few seasons back (from Anthropologie) and stumbled across it last weekend. As a food blogger you never know when, where or how inspiration will hit. I love design and quite often my posts are inspired by the lovely dishes they are served in. Anthropologie is on the top of my list for unique kitchen flare.
I wanted to make a rich, yet classic, Deviled Egg and I’ve found adding a hint of sweetness is the key. If your plain soy yogurt is on the sweet side, this will work perfectly. If not, adding a dash (or so) of maple syrup with do the trick. If you want to keep this recipe soy free, substitute the yogurt with mayonnaise and add a 1/2 tsp maple syrup. Enjoy!
- Place eggs in a medium saucepan and add cold water, covering the eggs by 1-inch. Bring water to a rolling boil for about 2 minutes.
- Remove pan from the heat and cover. Allow eggs to sit for 10 to 12 minutes. Drain water and run eggs under cold water to cool.
- Peel eggs and cut in half, lengthwise. Carefully remove the egg yolks without breaking the whites.
- Transfer the yolks to a medium size bowl and mash with a fork until crumbly. Add in mayonnaise, soy yogurt, chives, dijon mustard, vinegar, Worcestershire and maple syrup. Mix together until smooth. Season with salt & pepper to taste.
- Fill a large plastic bag with the yolk mixture. Cut one corner of the bag and pipe yolks into the egg whites. Sprinkle with paprika and serve!
note: keeps eggs covered and refrigerated