Today is Columbus Day and I really wanted to make a killer lasagna or risotto but since I’m kind of on the program, decided to stick with these low-fat but super-delish deviled eggs. Whenever I make hard-boiled eggs, I use the Jacques Pepin method which seems fussy but is failure-proof. You will never have that funny green rim around yolks if you use his method and the shells will slip off like buttah.

To make the eggs:

Bring some water to boil in a saucepan. Take a dozen eggs and use a push pin to punch a hole in the fat end. When water boils, add eggs and turn down to steady simmer. Simmer for about 9-12 minutes depending on how done your prefer your yolks.

Drain eggs and place in an ice-water bath for about 10 minutes. This stops the cooking and will make the shells slip off easily. When eggs are cool, tap on hard surface and peel.

Slice eggs in half (either way—longways or in the middle) with a sharp chef’s knife or steak knife (a steak’s knife will add some decorative serrated markings to the egg white).

Gently bend the egg so the yolk falls out into a bowl without breaking the egg white.

To the yolks add:

1/3 cup non-fat yogurt (more or less to your desired texture and creaminess—add a bit at a time and mix before each addition to check).

2 tbsp. each:

• Minced scallion
• Minced gherkin pickles or cornichons
• Minced green olives, such a Picholines (Tip: if the olives are pitted, smack them with the side of a chef’s knife and the puts will pop out easily).
• Minced Peppadew Peppers

Splash of Tabasco
Salt and pepper to taste (I sprinkle a little salt on the egg white shells as well).

Blend with a fork until creamy. Place filling into a pastry bag (or just spoon) into the shells. Garnish with more minced scallion or chives.

Eggs are notoriously difficult to pair with wine, but I like a sparkling, such as our Middle Sister Glamour Girl Bubbly, a Sauvignon Blanc, such as Middle Sister Surfer Chick or a blend like PromisQous White.

These deviled eggs are great starters, or can be a fresh, easy, healthy lunch with a tossed green salad.

Salut!
@mavelicious