Kristina, that’s me! I spend so much time testing other people’s recipes that I rarely get to try my own. This week, I thought I’d do just that: prepare my own recipe. I can’t really tell you why, but I got a craving for deviled eggs. I eat them at most once a year, and this was the time. Growing up, our deviled eggs had sweet pickle relish in them and a sprinkle of paprika on top. Is that a Southern thing? I think it must be, but living in Italy, I couldn’t find sweet pickle relish or even sweet pickles, so I went the opposite direction and chose bacon and chives. The 4th of July is coming up soon, and deviled eggs should definitely be on the table with the barbecue, plus sweet tea or lemonade. — Kristina
About Me: I’m the editor of the In the Kitchen With column, which began in October 2007. Since January of this year, I’ve also been editing the Behind the Bar column while its regular editors take a much deserved break. When I’m not working on In the Kitchen With or Behind the Bar posts, I am pulling things together for the 2DM Blogazine or trying to get my ducks in a row for the Gazzetta Gastronomica. Last year I was chosen as a Lomoamigo and am working on a project for that, using the Lomo Diana, Fisheye Baby and La Sardina. I live in Italy with my sidekick (also a Lomoamigo), dog Zizou, and cat Moonboot. I’m originally from Nashville, Tennessee, am saving my money to buy a Hastens bed, and I believe in the work done by the UN World Food Programme. I’m represented by 2DM agency in Milan.
Find out what substitutions I made to my childhood deviled eggs to bring them into the 21st century after the jump!
Please use these measurements as a general guideline, and feel free to vary them to fit your palate. You may prefer a different consistency, or more of one ingredient and less of another.
- 5 eggs
- 4 tablespoons plain yogurt (use non-fat if you like)
- 1 tablespoon of your favorite mustard
- 1.5 teaspoons of capers, rinsed and chopped
- 2 rashers of bacon, fried until crispy
- 1 tablespoon of chives, cleaned and chopped
1. Cover the eggs with cold water in a pan, bring them to a boil, then remove them from the heat, cover and leave them for 15 minutes. (Thanks Christine!)
2. Drain the water from the pan, and run the eggs under cold water for a few seconds.
3. Peel the eggs, slice in half and carefully scoop out the centers into one bowl with the yogurt, mustard and capers.
4. Mix until the yolks are creamy and uniform. With a small spoon or a pastry bag (or plastic bag with the corner cut off), fill each egg with the yolks mixture.
5. Sprinkle with bacon and chives.
6. Refrigerate until ready to serve.
Why I Chose This Recipe
Deviled eggs are quick and easy to make and are usually received with great enthusiasm by lunch guests. The deviled eggs I remember from long ago had pickle relish and paprika in them, but because I couldn’t find those ingredients here, I wanted to do something that wasn’t at all like those eggs from my childhood. (Didn’t want to ruin a memory!) I chose yogurt over mayonnaise because I like yogurt more, and well, the bacon and chives choice speaks for itself! The condiment for these deviled eggs also works quite well with potatoes to make a nice potato salad. (Photo of me below by the lovely guys at Gnambox.)