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© 2013 mathewguiver

Deviled eggs made with greek yogurt and chives

Main photo by David Jedeikin.

Last weekend after making a Friday night dinner for my boyfriends family, I assisted his sister in hosting a brunch for his mother Esti. Her new book, The Mermaids Singing, was recently released and we threw the brunch to celebrate! In addition to endive bites, I was also in charge of making deviled eggs.

Since it was an outdoor brunch in Los Angeles, I wanted to go with something light. Which is why I decided to use greek yogurt instead of mayonnaise, and fresh chives instead of pickle relish.

Before I give you the recipe, here’s a shot of David, Esti, and I after brunch.


Greek yogurt
Garlic powder
Kosher salt
Black pepper


1. Start by hard boiling your eggs.

Edgy tip! Cook your eggs the night before, and let them rest in the fridge over night. It will be easier to pill the shells after they’ve sat for a few hours.

How do you perfectly cook hard boiled eggs? Place cold eggs in a large pot, fill the pot with cold water making sure there is at least an inch of water covering the eggs. Bring the water to a boil using medium/high heat. Let boil for about a minute, then turn off the heat, cover, and let sit for 10 minutes. Rinse the eggs with cold water, then let them sit in a cold water bath for at least 10 minutes.

2. Slice eggs in half, and transfer cooked yolks to a glass bowl. Arrange whites on a tray. You can cut a sliver of the bottom of each egg white off so that they’ll sit flat.

3. Mix egg yolks with greek yogurt, seasonings, and chives. Spoon or pipe yolk mixture into egg whites then top with chives and freshly ground black pepper.

One Trackback

  1. […] and shallot scrambled eggs are definitely mine! I enjoy a good fried egg, and absolutely love deviled eggs, but they don’t hold a candle to scrambled eggs in my opinion. Although pretty easy to cook, […]

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