Sun-dried Tomato Deviled Eggs - Easter Recipe

Photography by Madi Flournoy Henderson

PINK RUFFLE TOP || DENIM || EARRINGS 

FLORAL PLATES || BUNNY PLATES || CABBAGE PLATES ||  CABBAGE PLACE MATS || NAPKINS || NAPKIN RINGS

Today I'm sharing a delicious healthy sun-dried tomato deviled egg recipe!  I recently shared an avocado deviled egg recipe and you can find that HERE as well!  I love deviled eggs but I am not a big fan of mayonnaise so I've made two versions for Easter that don't have any mayonnaise in them!

What I love most about these sundries tomato deviled eggs, besides being a healthier version of a classic recipe, is the melody of flavors!  These are sure to be a crowd pleaser!

SUN-DRIED TOMATO DEVILED EGGS

• 6 large eggs (double recipe if making more)
• 1/2 cup of non-fat plain Greek yogurt
• 2 1/2 tablespoons of chopped sun-dried tomatoes (canned/jared sun-dried tomatoes will work well)
• 1 tsp of dijon mustard
• 1 1/2 tbsp of fresh chopped basil
• 1/4 tsp table salt
• 1/8 tsp of ground pepper

DIRECTIONS

Place eggs in a deep sauce pan and fill with cold water, 1-2 inches above the eggs.  Bring to a boil and then turn off heat and cover.  Let eggs cook for approximately 15 minutes.  Remove the eggs from sauce pan and move to an ice bath to chill.  Once the eggs have cooled completely, you can then peel the eggs.  *tip...peeling can be tough so I recommend that you crack the egg all the way around as much as possible by tapping them lightly on the counter...this always makes peeling the shell much easier.

Cut your eggs in half and scoop out the yolk while keeping the egg white intact.  Transfer the egg yolks to a bowl and then add the remaining ingredients.  Stir and blend the mixture until smooth.  Fill your egg whites with the mixture.  Garnish with a piece of sun-dried tomato and basil. *tip...use an cake decorating icing bag and icing tip to squeeze the egg mixture into your egg whites.  This creates a beautiful deviled egg!

Hope you enjoy these sun-dried tomato deviled eggs!  I'd love to hear if you decide to make these for Easter and if not for Easter, deviled eggs make a great appetizers for so many other occasions!

As always, thanks so much for stopping by and I hope you have a great day!

Avocado Deviled Easter Eggs

Photography by Madi Flournoy Henderson

RUFFLE TOP || DENIM || BOOTIES

TABLECLOTH || NAPKINS || GREEN CENTERPIECE || PLACEMATS || FLORAL PLATES || RABBIT PLATES || NAPKIN RINGS || CABBAGE PLATES || EGGS || CERAMIC BUNNIES || EGG VASES 

The time has changed and Spring is right around the corner.  Although we had about an inch of snow on the ground this morning, we are all anticipating warmer temps and longer days with lots of sunshine!  

With Easter being just a few weeks away (hard to believe, right?!), I wanted to start sharing some fun & YUMMY Easter ideas that I have created for you.  First up...avocado deviled eggs!

If you follow me on Instagram and you watch my Instastories, I asked you to share your favorite mayonnaise free deviled egg recipe recommendations.  As you may recall, I am trying to focus on healthy eating and in doing so, I am adjusting some of my favorite recipes to be a bit more healthy.  Plus, I'm not a big fan of mayonnaise anyway!

One of the recipe recommendations that I received was for avocado deviled eggs.  I must say, you speak the word AVOCADO and I'm already sold...no need to say more!  After reading the recipe ingredients (and wiping the drool off my mouth), I knew that I must make these!

So time for a recipe share that I think you will love too!

AVOCADO DEVILED EGGS

INGREDIENTS

- 6-12 hard boiled eggs depending on how many you are serving

- 2-4 ripe avocados *rule of thumb...you will use one avocado per 4 egg yolks so

- 1-2 tsp of fresh cilantro (you can adjust this according to personal preference)

- 3-6 tsp of fresh lime juice (adjust according to how many eggs you are making)

- 1-2 tablespoons of red onion finely chopped

- Salt & pepper to taste

- Paprika

- Cilantro for garnish

DIRECTIONS

Place eggs in a deep sauce pan and fill with cold water, 1-2 inches above the eggs.  Bring to a boil and then turn off heat and cover.  Let eggs cook for approximately 15 minutes.  Remove the eggs from sauce pan and move to an ice bath to chill.  Once the eggs have cooled completely, you can then peel the eggs.  *tip...peeling can be tough so I recommend that you crack the egg all the way around as much as possible by tapping them lightly on the counter...this always makes peeling the shell much easier.

Cut your eggs in half and scoop out the yolk while keeping the egg white intact.  Transfer the egg yolks to a bowl and then add the remaining ingredients except for the paprika.  Stir and blend the mixture until smooth.  Fill your egg whites with the mixture.  Sprinkle with paprika and garnish with cilantro. *tip...use an cake decorating icing bag and icing tip to squeeze the egg mixture into your egg whites.  This creates a beautiful deviled egg!

Eat and enjoy!

Stay tuned as I will be sharing another deviled egg recipe with you all as well as a fun dessert for kids, a brunch cocktail, and a beautiful Easter tablescape!

As always, thanks so much for stopping by!