A lightened up version of deviled eggs without any mayonnaise!.
Have I ever mentioned that my husband hates mayonnaise? Like hates it. The number of times he has failed to eat lunch entirely because the caterer pre-mayonnaised — yes, my husband thinks “to mayonnaise” is a verb — all the sandwiches at some meeting is higher than it should be for a grown man.
Have I ever mentioned that I love mayonnaise? Like love it. My favorite food in the world is my grandmother’s potato salad, a potato salad that I have not tasted in years because why would I made a big batch of something — something kind of fattening to boot — that only I would eat? I also love chicken salad, tuna salad, all the “salads” for which “salad” is code for “includes a thick, gloppy, mayonaise-y dressing.” I think the Dutch habit of dipping French fries in mayo is inspired. In short, give me mayo or give me death.
Well, not really. Of all the things my husband could hate, I suppose mayo isn’t the worst one. It’s not exactly healthy. And what I have found is that plain Greek yogurt can be a pretty tasty, and much better for you, substitute for mayonnaise.
Like in these harissa deviled eggs. Deviled eggs: there’s another food that I love that my husband won’t touch because of Big Mayo. So when I received this adorable Le Creuset Deviled Egg Platter, I decided to try my hand at making a lighter version of deviled eggs without any mayonnaise and with greek yogurt. My husband promised he would try them. Mind you, this man has never eaten deviled eggs in his life.
Because I associate yogurt with Middle Eastern cuisine, I decided to incorporate some Middle Eastern flavors into my lighter version of deviled eggs. I mixed the Greek yogurt with harissa, a spicy North African sauce made with chili peppers and garlic. You can find prepared harissa in most good grocery stores, but homemade is even better. I also mixed some Aleppo pepper and cumin into the sauce.
The result is a creamy, tangy, spicy version of deviled eggs that the most rabid mayo-hater can enjoy and the most rabid deviled egg fan will acknowledge as a pretty good take on the classic.
And that red spice sprinkled on top? It’s not paprika. It’s sumac! Are you familiar with sumac? It’s the berry of the sumac bush that has been dried and ground to a powder. Sumac is part of the spice mix Za’atar. It adds a wonderful tart note and stunning red color to everything it touches. You can find it easily online or in spice stores. I definitely like to keep sumac on hand for my Middle Eastern and North African-inspired dishes.
So whether you love mayo but appreciate a healthier take on a classic mayo-laden dish or whether the thought of mayo makes you want to rip your tongue out of your mouth — and you know who you are — try these Harissa Deviled Eggs made with absolutely, positively no mayo. Greek yogurt for the win!
Ingredients
- 1 dozen eggs, hard-boiled and peeled
- 3/4 cup plain Greek yogurt
- 2 TB harissa
- 1 tsp cumin
- 1/2 tsp Aleppo pepper
- Salt and black pepper to taste
- Sumac (optional)
Instructions
- Cut eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork
- Add yogurt, harissa, cumin, Aleppo pepper, salt and black pepper to bowl with egg yolks. Stir until fully combined and smooth.
- Place mixture into a piping bag or a plastic bag with a corner snipped off.
- Pipe the mixture into the egg whites.
- Sprinkle with ground sumac.
- Refrigerate until needed.
Hi Emily. I am a former Oak Parker, foodie and a fan of the idea of your Chicago Food Swap. I was very excited to read that you make homemade Harissa. Where can I find your recipe for it? Thanks, Shannon Greve
Hi Shannon! Yes, harissa is easy to make at home. The new cookbook I am working on has a recipe for harissa that I quite like. I can email it to you if you would like – but you would have to keep it top-secret!