Around Easter we had a ton of boiled eggs. I decided to make deviled eggs for Style Me Pretty Living, but I wanted to take it beyond the typical mayo filling. I’m sharing two different options with you today – but feel free to change it up. Maybe you like cilantro, or add tomato paste and a dash of paprika, some black olives or even a little caviar – be creative! Easter may be behind us, but these little beauties are perfect for any get-together or backyard party (yes – those are just around the corner!)
Ingredients
- 1 teaspoon of red Thai curry paste
- 1-2 teaspoons of fresh ginger
- 1 tablespoon of plain yogurt
- 1 teaspoon of finely chopped cilantro (optional)
Instructions
- Peel your hard boiled eggs and cut them in half with a sharp knife.
- Carefully scoop out the yolks and add them to a bowl. Add the curry paste, ginger, yogurt and cilantro and combine well until smooth. Make sure that the consistency is the thickness of frosting - add a little more yogurt if needed. Fill mixture into a piping bag fitted with a very large tip. Carefully fill each egg half.
Ingredients
- 1 teaspoon of finely chopped capers
- 4-5 cherry tomatoes
- 1/4 teaspoon of roasted garlic powder
- salt and pepper
Instructions
- Peel your hard boiled eggs and cut them in half with a sharp knife.
- Carefully scoop out the yolks and add them to a bowl.
- In a small food processor or blender, combine egg yolks, chopped capers, cherry tomatoes, garlic powder and blend until smooth. Season with salt and pepper.
- Carefully fill each egg half with a spoon.
Notes
The ingredients noted should make enough filling for 2 eggs (4 halves). Feel free to adjust to your liking and increase amounts for more eggs. Note that the Mediterranean filling is a bit more liquid because of the cherry tomatoes, so it wouldn't pipe very well.
