I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored
I absolutely love deviled eggs. It is one of those classic appetizers or party foods that I look forward to. When I was younger, we maybe had deviled eggs around Easter, but my family didn’t make them too much. Some of my mom’s catering friends used to make them for parties we had, and I began to like them more and more, but didn’t have them often.
A few years later, I met the sweetest woman, a grandmother of some family friends. She brought deviled eggs to a party and I fell in love with them all over again. I have taken to calling her ‘Grandma’, like many of our friends have too. Even though we are not her grandchildren, she treats us like we are. Grandma Lou is one of the kindest people I know, has the best smile, biggest heart, and gives the best hugs. She reminds me so much of my grandmother, and I love being able to visit her if I happen to be travelling to North Carolina.
When it came time for my baby shower in Raleigh, I had one request for the menu – Grandma Lou’s Deviled Eggs. While it wasn’t one of the things I craved the most, I couldn’t get enough of them at the party, and probably ate half the tray. She was kind enough to make extra for me to keep all to myself.
Since my love of deviled eggs has grown, I have become the person to make them for our parties and holidays, if I happen to not be celebrating with Grandma Lou. I usually create the traditional recipe with mayonnaise, mustard, relish and paprika, but I decided to add a twist with Stonyfield Greek Yogurt and prepared hummus.
This month, the Stonyfield Yogurt Clean Plate Club and I have teamed up with Le Creuset and KitchenIQ to create our own delicious spin on deviled eggs. I received a gorgeous deviled egg platter from Le Creuset and a set of measuring spoons and cutting boards from KitchenIQ. I use the color-coded cutting boards on an almost daily basis and can’t begin to tell you how much in love I am with those measuring spoons!
Hummus Deviled Eggs
By Terri Truscello Miller
- 6 hard boiled eggs
- 1/4 cup Stonyfield Whole Milk Plain Greek Yogurt
- 1/4 cup prepared hummus
- 1 tablespoon sweet relish
- 1/8 teaspoon celery salt
- 1/8 teaspoon ground black pepper
- Slice eggs in half and place white onto serving tray. Place yolks, yogurt, hummus, relish, celery salt and pepper into a mixing bowl and mix until well combined.
- Place into piping bag fitted with star tip and pipe into egg whites. Refrigerate until serving. Best served the day you make them
Yield: 12 pieces
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Tags: Stonyfield Blogger, Stonyfield Yogurt, hummus, appetizer, snack,
Until next time,
LOVE & CONFECTIONS!
Disclaimer: I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.