Colored, Cracked & Delicious: 4 Eggcellent Recipes

Easter Eggs

Hang on to your leftover eggs! Create four healthy variations of a tried-and-true favorite with a few delightful ingredients.

If you’re like most, come Monday you’ll have no shortage of hard-boiled colored eggs. And while we may never truly know if the chicken came first, this longstanding symbol of rebirth has gone hand-in-hand with the celebration of Easter since the 13th century.

If you want to know more about Easter and eggs, whet your curiosity with these fun factoids:

  • The largest decorated Easter egg was made in Alcochete, Portugal in March 2008 and measured more than 48 feet long and 27.6 feet in diameter.
  • The customary act of painting eggs stems from the Ukrainian practice of decorating eggs known as Pysanka.
  • The first Easter baskets were given the appearance of a bird’s nest.
  • Chocolate eggs were made for the first time in Europe in the 19th century thanks in large part to to the advent of solid eating chocolate in 1830.
  • The tallest chocolate Easter egg ever made measured 34 feet, 1.05 inches in height with a circumference of 64 feet at its widest point. The egg, which was measured in Cortenuova, Italy in April 2011, weighed 15,873 pounds.
  • The Easter Egg Roll on the White House Lawn has been a tradition since 1878.

Today, the tradition of eggs and Easter translates into the sale of 600 million eggs during the months of March and April in the U.S. alone, and approximately 1 billion Easter eggs hunted across the country each year.

That’s a lot of eggs.

But before you start making egg salad for days, consider the deviled egg, that quintessential side dish. Let your deviled eggs take center stage with a light salad and some roasted veggies to complete the meal.

But don’t worry. We’ve taken the devil out of deviled eggs and incorporated a few heavenly ingredients like avocado, yogurt and hummus to create four healthy variations of this warm-weather favorite.  We promise you won’t miss a thing.

So forget the mayonnaise and the guilt. There’s more than one way to devil an egg.

Tips & Preparation

  • For each recipe, start with 6 hard-boiled eggs, peeled and cut lengthwise.
  • Place the whites on a plate and the yolks in a bowl. For each variation add ingredients to the yolks and combine.
  • For a smoother texture, use a blender. Once you’re satisfied with the consistency, use a spoon, pastry bag or even a Ziploc bag with a cut corner to pipe or spread the filling into the egg white halves.
  • Garnish as desired.

Yogurt Deviled Eggs


  • 1/4 cup plain Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Garnish with paprika.

Oil & Vinegar Deviled Eggs


  • 2 teaspoon vinegar
  • 2 teaspoon oil
  • 3/4 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon honey
  • 1 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • Garnish with paprika.

Hummus Deviled Eggs


  • 1/3 cup hummus
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon prepared (not creamy) horseradish
  • Garnish with black pepper.

Avocado Deviled Eggs


  • 1 avocado, peeled, pitted, and diced
  • 3 slices cooked turkey bacon, chopped and divided, 1/3 reserved for garnish
  • 2 1/2 tablespoon mayonnaise
  • 2 teaspoon lime juice
  • 1 clove garlic, crushed
  • 1/8 teaspoon cayenne pepper
  • Sea salt to taste
  • 1 jalapeno pepper, sliced (optional)
  • 1 dash hot sauce or to taste (optional)
  • Garnish with a turkey bacon piece, jalapeno slice and dash of hot sauce.

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