Recipe Makeover: Deviled Eggs from Epicurious.com

Our healthy spin on this classic dish

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Deviled eggs
Deviled eggs get a makeover with our healthy changes. (Photo Credit: wEnDaLicious via Flickr)

Updated Jun 27, 2019 @ 10:07 pm

By Lisa Roberts-Lehan

Deviled eggs are a classic, simple and easy-to-make hors d’oeuvre guaranteed to be a hit at your New Year’s Eve bash or New Year’s Day brunch.  Here, we’ve taken a classic, mayo-laden deviled egg recipe from Epicurious.com and upped its health value with better-for-you ingredients—without sacrificing an ounce of flavor.

Looking for an extra special treat to ring in the New Year? Splurge on a little bottle of white truffle oil for truffled deviled eggs.  We’ll tell you how below.

Boost flavor and nutrients with organic free-range eggs from pasture-raised hens.  If these aren’t available in your area, second best are organic hormone- and antibiotic-free eggs from cage-free hens.  Battery-caged hens tend to produce eggs with salmonella, few nutrients and a bland, fishy taste.

Swap mayo for organic plain Greek yogurt (if you’re trying to limit calories or fat, non-fat Greek yogurt works, too).  The leading brands of mayonnaise are made with soybean or canola oil from genetically modified crops, processed sugar, and unspecified “natural flavors.”  On the other hand, organic Greek yogurt is made from hormone- and antibiotic-free milk, and is a rich source of protein and probiotics, which aid digestion.

Replace Dijon mustard with 1/2 to 1 tablespoon of white truffle oil for an indulgent twist on this classic recipe.

Garnish with chopped chives, cherry tomatoes or sustainably sourced caviar from Petrossian or California Caviar Company.

Wishing we’d give one of your favorite recipes the Clean Plates treatment? Submit the recipe using the comments feature below, and we’ll do our best to give it a makeover in the coming weeks.

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Lisa Roberts-Lehan is a freelance writer, holistic chef, and nutritional consultant based in New York City. A graduate of the French Culinary Institute and the Institute for Integrative Nutrition, her work has been featured in Brad Lamm’s JUST 10 LBS, Erika Lenkert and Brook Alpert’s Healthy Nutritious Pregnancy, as well as AOL/Fox, Plum TV, SOBeFiT magazine and McFadden Performing Arts publications.