Deviled Eggs; Purgatory Edition

By • June 11, 2011 10 Comments

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Author Notes: My sister-in-law, who eats no fattening food of any kind, made deviled eggs for a Super Bowl party. Immediately suspicious, I pressed her for her method - no way had she allowed mayonnaise into her house for them. Her secret, she said, was Greek yogurt. While I think that using all yogurt is overpowering, combining it with the traditional mayonnaise in the filling produces a subtle tang and lighter flavor.MeghanVK

Food52 Review: WHO: MeghanVK is a longtime Food52er and a TV programmer living in Brooklyn.
WHAT: Deviled eggs, with a welcome tang.
HOW: Hard-boil your eggs; mix the yolks with mayonnaise, yogurt, and mustard; pipe the mixture back into the whites; garnish as you please.
WHY WE LOVE IT: It's easy to think of lightened-up deviled eggs with an eye roll, but we think that Greek yogurt is just what they need: more depth, more tanginess, more reasons to eat a plateful. We love MeghanVK's garnish suggestions; our favorites were pimenton and Parmesan.
The Editors

Makes 24 eggs

For the eggs

  • 12 extra large eggs
  • 3 tablespoons mayonnaise
  • 3 tablespoons Greek yogurt (fat content is up to you; I think nonfat works fine)
  • 1 tablespoon Dijon mustard

Suggested toppings

  • Truffle salt (my favorite)
  • Smoked pimenton
  • Chopped olives
  • Ras al hanout
  • A dab of tomato paste
  • Pesto
  • Marinated mushrooms
  • Grated Parmesan
  • Sweet pickle relish
  • Preserved lemon
  1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes. Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
  2. Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard. Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
  3. Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites. Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes: Pesto|Eggs|Appetizers|Breakfast & Brunch|Hors d'oeuvres

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Comments (10) Questions (0)


about 1 month ago I_Fortuna

I like this recipe but it is far from "Purgatory" style. Purgatory, by definition is far from being H*ll. If your equating these eggs with H*ll then we need to add some *heat* !
(Just joking, but some sriracha or cayenne might be good). : )


9 months ago gingerroot

I served these for an early Thanksgiving gathering and they are fantastic. We topped half of them with nigella seeds and the other half with sumac.


over 1 year ago Linda Law

Celery salt is wonderful as a topping.


over 1 year ago Britastina

I, too, avoid yolks for health reasons (but have a difficult time doing it). Your suggestions are amazing. Why didn't I think of those? You got me with the guacamole. For the rest of the family, it is going to have to remain yolks but now I can eat happily!


about 1 month ago I_Fortuna

Too bad yolks are off your list because the yolk of the egg has the most vitamin content and 1/2 the protein in an egg. The white has only protein and trace anything else.
Yolks have loads of vitamins including omegas and folate.
I am a senior and have eggs almost every day without any problem. But, everyone is different. I would rather have eggs than red meat which has 83% cholesterol per pound of lean beef.


over 1 year ago btglenn

I, unfortunately, avoid egg yolks for health reasons, boo, hoo. When I saw this recipe, I though that is what it was about. For others who need to avoid egg yolks, but still wish to enjoy stuffed eggs, here are some suggestions:
If avoiding egg yolks, fill with guacamole or seasoned cottage cheese or cream cheese or hummus. OR, chop additional egg whites for fillings, and flavor Southwest style with a chile and ground cumin, OR, Mediterranean with hummus, sun-dried tomatoes. Tuna, and plain yogurt or cottage cheese could make another filling. For one that could satisfy all your eaters: smoked salmon and cream cheese, topped with a cheery slice of pimento and a sliced olive.


about 1 month ago btglenn

Thanks for your great suggestions. I too avoid yolks for health reasons.


over 1 year ago MeghanVK

I won a Wildcard?! Who knew. Thanks, guys! My new party trick is to make half the eggs this way and half with all mayo, and see which go first.


over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Congrats! We made these, as noted in my comment below, using (i) chopped homemade Kosher dills; (2) chopped picholine olives; (3) dukkah (my own blend); and an anchovy/toasted almond/parsley gremolata. Wish I could tell you which went first. My son took them out to the block party. By the time I'd removed my apron, made myself more presentable and walked down the block to the party, they were, every last one the 2.5 dozen, gone. (I was told the kids really liked them! I sure did, having made sure to share a sample of each one in the kitchen.) ;o)


about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love these! What a nice recipe. I'm crazy about deviled eggs. These are such good ideas for fun, different fillings. How timely, too. I plan to wow the neighbors with these at the Big Block Party Food Fest on Monday.;o)