Ummmmmmmmm these deviled eggs? I can’t get enough of them. I may have eaten half of them for breakfast.
But we’ll talk more about those eggs in a second. We have more important things to discuss… like a surprise baby shower!
I’m so glad I got to meet Stefanie in real life (with our other dear friend, Stephie… making us, yes, the three Ste(f)phs) a few months ago. Not only is she super talented and creative in the kitchen (I mean, how can you not want to eat things like Steak and French Fry Stir Fry or Bloody Mary Roasted Potatoes all day every day?), she is just as sweet and hilarious in person as she is on her blog. She also obliged to take on any of my own weird pregnancy questions (of which I have a billion because I’m a nut), so that makes her awesome times a billion. I just hope I get to see her in person again with her little babe once he arrives!
Until then, I’ll just have to talk about these deviled eggs and why they’re so good and why I wish I had an actual baby shower to bring them to because I know guests would love them. They’re creamy, thanks to the addition of Greek yogurt. They’re spicy, thanks to a dash of sriracha. And they have a great saltiness and crunch from the capers and onions. The dill just makes everything come together with its cool, mild flavor. It’s like a party in an egg, really.
I think deviled eggs get a bad rap for being too boring or too outdated, but the people who say that just haven’t tapped into all the possible flavor combinations a deviled egg can have. After making these, I was instantly inspired to make dozens of more flavors — which I would have done right away, if I hadn’t already used up the full dozen eggs we had in the fridge and it wasn’t rain/snowing outside (that’s a thing right now in Minnesota, by the way. I might cry about it). But rest assured, more deviled egg recipes will be coming your way some of these days. I just can’t help myself.
So enough of my rambling about eggs. Happy baby shower, Stef!
Check out all the other nomnoms bloggers made for Stef’s special day:
Stephie @ Eat Your Heart Out — Coconut and Vanilla Bean Canapés
Kayle @ The Cooking Actress — Salted Caramel Ice Cream
Julia @ A Cedar Spoon — Southwestern Sweet Potato Rounds
Heidi @ FoodieCrush — Smoked Salmon Spread
Susan @ Girl in the Little Red Kitchen — Waffle Iron Reuben Sandwiches
Julia @ The Roasted Root — Spiced Apple Carrot Muffins
- 4 large eggs
- 3 tablespoons plain Greek yogurt
- Dash of sriracha
- 2 teaspoons chopped red onion
- 2 teaspoons capers
- 1 teaspoon chopped fresh dill
- Salt and pepper, to taste
- Smoked paprika, for garnish (optional)
- Place eggs in a medium saucepan; cover with cold water by 1 inch. Heat water to boiling over medium-high heat.
- Once boiling, immediately remove saucepan from heat. Cover pan and let eggs sit for 12 minutes. Run eggs under cold water, then peel off shells.
- Slice eggs in half lengthwise. Remove egg yolks and transfer to a small bowl.
- Add Greek yogurt and sriracha to egg yolks; mash mixture with a fork until smooth.
- Stir in chopped red onion, capers and dill. Season with salt and pepper to taste.
- Pipe or spoon egg yolk mixture into the cavities of the egg whites. Sprinkle tops with smoked paprika and garnish with extra dill, if desired.