Years ago I planned this fabulous Easter picnic in Sonoma. It was a gorgeous blue-sky day and I couldn't wait to enjoy it outdoors with friends. I packed up a big picnic basket with lots of delicious food, including my famous deviled eggs. I was carrying the basket to the picnic table with ease until the container holding the deviled eggs somehow inadvertently got turned over. When we opened the container, instead of the deviled eggs looking like this photo, they looked more like egg salad! The best part, everyone said, “They still taste good!”
SPICY DEVILED EGGS
6 large eggs
2 tablespoons homemade or prepared mayonnaise
2 tablespoons non-fat yogurt
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon sweet paprika
2 green onions, finely diced
1/4 small red bell pepper, roasted, 1/4" dice
1 very small pinch saffron threads
2 teaspoons boiling water
salt and freshly ground pepper
1 tablespoon finely snipped fresh chives
Fill a large saucepan three-fourths full of water and bring to a boil over high heat. Reduce the heat to medium, add the eggs and boil, 10 minutes. Remove the eggs and plunge them in a bowl of ice water. Let the eggs cool 30 minutes.
In the meantime, combine the mayonnaise, yogurt, mustard, garlic, lemon juice, cayenne, paprika, green onions and red pepper. Place the saffron in a small bowl and pour the boiling water over the saffron to moisten it. Add the saffron and water to the mayonnaise mixture. Season to taste with salt and pepper.
Peel the eggs and cut each egg in half from top to bottom. Place the yolks in a bowl and with a fork mash them and break them into small pieces. Add the yolks to the mayonnaise mixture. Reserve the whites. Spoon the egg mixture into the hallows of the egg white, distributing evenly. Sprinkle with chives.