Easter Deviled Eggs Activity

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Updated on Apr 14, 2014

Now that the Easter bunny has come and gone, and Easter hunts have ended, there’s just one teeny problem: what are you ever going to do with all those perfectly good leftover eggs?

Well, for all you intrepid cooks (and kid chefs in training) out there, we’ve got some ideas! Since most dyed Easter eggs (especially those used for hunts) have been hard-boiled already, we start with an old favorite recipe: deviled eggs. You probably remember them from your own childhood—you know, the ones with yolk mixed with mayonnaise, and stuffed back into the white? Here they are, updated with some “heart healthy” touches such as light mayonnaise and nonfat yogurt. And then, for adventurous eaters, check out some gourmet options as well.

What You Need:

  • For each recipe: four eggs, hard boiled, shelled and split to make eight halves
  • 6 tbsp light mayonnaise, divided
  • 2–4 tbsp nonfat, plain yogurt
  • ½-1 tsp prepared mustard
  • 1 tbsp minced chives
  • Lox - 1 strip per egg half
  • 2–3 tbsp crumbled feta
  • 1 tbsp minced chives
  • 1 tbsp minced cilantro

What You Do:

  1. Old Fashioned Deviled Eggs (with a healthy update): In a small mixing bowl, blend 2 tablespoons of light mayonnaise with 1–2 tablespoons of nonfat, plain yogurt. Remove the yolks from eight egg halves, and place them in a small mixing bowl. Use a fork to mash them together with the mayonnaise mixture, and add ½–1 teaspoon of prepared mustard, to taste. Spoon the mixture back into the egg halves, and serve chilled. Optional: just before serving, sprinkle on a little paprika for decoration!
  2. Deviled Eggs with Shrimp, Chive, and Roasted Red Pepper: Start with the mixture for old fashioned deviled eggs, above, but add 1 tablespoon each of minced, fresh chives and parsley, and ¼ cup of chopped, tiny salad shrimp. Spoon the mixture back into egg white shells, and cover with a narrow strip of roasted red pepper.
  3. Deviled Eggs with Chive, Dill, and Lox: Working with your mixture for old fashioned deviled eggs, add 1 tablespoon each of fresh, minced chives. Spoon the mixture back into the egg white “boats.”  Then use a sharp knife to cut strips of smoked salmon “lox”, each about ¼ inches wide and 2 inches long. Lay two strips diagonally across the top of the egg filling for dramatic effect.
  4. Deviled Eggs with Feta and Cilantro: After mixing eggs with the light mayonnaise mixture for old fashioned deviled eggs, blend in 2–3 tablespoons of crumbled feta cheese, to taste. Add 1 teaspoon of minced chives, and 1 tablespoon of minced cilantro. Spoon the mixture back into the egg whites, and serve with a cilantro leaf on top for garnish.
Julie Williams, M.A. Education, taught middle and high school History and English for seventeen years. Since then, she has volunteered in elementary classrooms while raising her two sons and earning a master's in school administration. She has also been a leader in her local PTA.

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