Deviled Eggs

From ancient Rome to Medieval Europe to a summer potluck in the U.S., stuffed eggs have been eaten for centuries, and may have been called deviled for the added spice. A delicious and nutritious snack or appetizer to cook and enjoy with kids.

Ingredients:

4 large hard-boiled eggs

1 tbsp. fresh parsley, finely chopped

1-2 tbsp. plain Greek yogurt OR mayonnaise

½ tsp. Dijon mustard

⅛ tsp. salt

Equipment:

Cutting board
Kitchen knife
Fork
Bowl
Small bowl
Measuring spoons
Large plate

Ingredients:

4 large hard-boiled eggs

1 tbsp. fresh parsley, finely chopped

1-2 tbsp. plain Greek yogurt OR mayonnaise

½ tsp. Dijon mustard

⅛ tsp. salt

Equipment:

Cutting board
Kitchen knife
Fork
Bowl
Small bowl
Measuring spoons
Large plate

Directions:

  1. Wash and finely chop the parsley.
  2. Crack and peel the eggs.
  3. Cut the eggs in half lengthwise. Remove the yolks (they’ll pop out if you push the white underneath them) and add them to a small bowl.
  4. Mash the yolks with a fork until they are lump free.
  5. Add the yogurt, mustard, parsley, and salt to the bowl with the yolks and mash until coarse or creamy, whichever you prefer.
  6. Put the white halves on a plate. Use a spoon to fill each egg half with the yolk mixture and sprinkle with extra herbs if you like.