Deviled Eggs

This dish got its name from the traditional addition of hot spices—but deviled eggs aren’t simply spicy anymore. Nowadays almost anything tasty is considered fair game in deviled eggs: capers, pickles, relish, mustard. If you want to make these eggs truly devilish, just add a little bit of hot sauce. 

Hands-on time:
30 minutes
Total time:
30 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Small bowl
Measuring spoons


2 tablespoons plain low-fat Greek yogurt
1 teaspoon mustard
1 tablespoon chopped fresh herbs, such as parsley, basil, dill, tarragon, or cilantro, plus extra for garnish (if you want to be fancy)
1⁄8 teaspoon salt
4 large eggs, hard-cooked and peeled


  1. Put the yogurt, mustard, herbs, and salt in the small bowl and set aside.
  2. Cut the eggs in half lengthwise. Remove the yolks (they’ll pop out if you push the white underneath them) and put them in the bowl with the yogurt and mash until coarse or creamy, whichever you prefer.|
  3. Put the whites on a plate. Use a spoon to refill each egg half with the yolk mixture and sprinkle with extra herbs, if you like.

Garnish each egg with any of these:

1 tablespoon drained capers

1 teaspoon olive paste

1 anchovy fillet, chopped

½ teaspoon curry powder plus 1 tablespoon mango chutney (a sweet-and-spicy Indian relish)