• Deviled Eggs with Smoked Paprika and Peppadew Peppers

    by  • September 1, 2011 • Hors D'oeuvres and Appetizers, Memorial Day Recipes, Recipes, Yogurt • 7 Comments

    Deviled Eggs with Smoked Paprika and Peppadew Peppers

    How well do you know Labor Day? I thought it was a military holiday honoring soldiers. For someone else, it’s the last time to wear white. Maybe, it’s the last barbecue of the summer. It actually honors labor unions. Ironically, many unions today are aggressively fighting for employees’ rights, without majority public support. Most people think of them as a nuisance. Au contraire…

    This isn’t a political or social blog, so the rest of my thoughts are kept to myself. Let’s just say, I’m working harder—around the clock–for less money and benefits than years before. These past few months are a whirlwind of busy projects. They’re fragile like eggs, for not one can crack.

    Peppadew Peppers

    How busy is busy? This Deviled Egg recipe was scheduled for Easter when they were served with Chicken Pot Pie. I associate eating Deviled Eggs with the tradition of Easter Bunnies, straw baskets filled with goodies and wearing pastel lace dresses for Passover. Similar to the last summer barbecue, Labor Day is the last chance to post this recipe.

    These Deviled Eggs are different from my childhood memories of Easter egg hunting. Instead of mayonnaise, Greek yogurt and olive oil is used. Sweet and spicy peppadew peppers replace the relish. A tiny amount of smoked paprika gives a typical delicate Deviled Egg a more robust flavor.

    It would be nice to start work at 9 a.m. and truly be off at 5 p.m. Have a nice house with a white picket fence for my future family to have egg hunts. Luckily, Labor Day is a holiday of rest. I’m too tired to think about it. So much for working around the clock…

    Learn more about Labor Day at Slate.com’s Why Do We Get Labor Day Off?

    Deviled Eggs with Smoked Paprika and Peppadew Peppers

    Deviled Eggs with Smoked Paprika and Peppadew Peppers

    Ingredients
    4 eggs; hard-boiled; shells discarded
    Fresh black pepper and sea salt; to taste
    ½ to 1 tsp. smoked paprika; to taste; plus more for garnish
    5 to 6 peppadew peppers; minced
    1 to 2 tsp. minced fresh dill; plus more for garnish
    1 tsp. Dijon mustard
    4 tbsp. plain Greek yogurt (or use mayo); more or less as needed
    1 to 2 tsp. olive oil; more or less as needed

    Directions
    1. Slice each egg vertically/lengthwise. Gently scoop out the egg yolks out of the egg white’s cavity and place yolks in a bowl.
    2. Add the rest of the ingredients to the egg yolks and mash (maybe whisk) until smooth and creamy. Add more yogurt as necessary for a smoother and creamier texture. Adjust seasonings.
    3. Gently spoon the egg yolk mixture back into the cavity of the egg whites.
    4. Garnish with fresh black pepper, smoked paprika, and fresh dill.
    5. Enjoy.

    Deviled Eggs with Smoked Paprika and Peppadew Peppers


    Stay up-to-date with yummy, new food posts from My Life Runs On Food via email. Subscribe today!


     


    Related Posts Plugin for WordPress, Blogger...

    7 Responses to Deviled Eggs with Smoked Paprika and Peppadew Peppers

    1. September 7, 2011 at 3:04 pm

      A great spin on traditional deviled eggs! Love the colour combination with the paprika and dill too. Peppadews are a nice Sanura touch.

    2. September 6, 2011 at 8:15 pm

      my local farmers’ market has some nice looking peppadew peppers that I’ve yet to pick up. And, I love ur use of greek yogurt for eggs, not something I usually see. They look gorgeous. For me Labor days means a few more all white outfits, fall shopping and all the fall harvest festivals!!! Bring them on!

    3. September 6, 2011 at 5:20 pm

      are those peppers spicy?? I’m such a spicey wimp!!

    4. September 2, 2011 at 1:30 pm

      Trader Joe’s has a great jar of peppadews that are so good in Spanish tortillas. Delicious. Great use for them here. They’re sweet with a little kick. It’s hard to say no to a deviled egg too.

    5. September 2, 2011 at 12:22 pm

      @THE SISTER: Both mayo and Greek Yogurt are mild, but Greek Yogurt has a tangy taste. People who love Devil Eggs appreciate experimenting with different flavors.

    6. September 1, 2011 at 9:13 pm

      My BFF and I used to make deviled eggs all the time. Its one of the first snacks I would make when I was a teenager. They were so quick and good, I used relish. I love variations on this classic dish. My BFF David has made them with avocado, crab meat, so many recipes. They’re all delicious!

      Thanks also for the information about unions. I was not

    7. THE SISTER
      September 1, 2011 at 7:58 pm

      Is there a huge difference between the flavor of the mayo and greek yogurt? If these were served at a house party, would the average deviled eggs connoisseur say, There’s something odd about these eggs? I dont know b/c I dont eat greek yogurt.

      Aaannnddd..you should only associate Labor Day w/ my birthday. Happy Pre-Younger-Sister-Birthday-Holiday Weekend! Toodles!

    Leave a Reply

    Your email address will not be published. Required fields are marked *