Recipe: Creamy Deviled Eggs

There’s been a lot of talk lately about how fat is not as harmful as previously believed. And this recipe for creamy deviled eggs comes from the new cookbook Back to Butter by Molly Chester is an ode to that mindset.

This recipe for creamy deviled eggs is perfect for a crowd, so why not throw a summer solstice party?

Molly Chester and her husband also helm Apricot Lane Farms in Moorpark. You can buy their eggs on Good Eggsand at Farmshop at the Brentwood Country Mart.

Creamy Deviled Eggs

8 eggs

3 tablespoons Simply Mayonnaise

1 tablespoon Yogurt Cream Cheese (see instructions here)

2 tablespoons Sweet Pickle Relish

1/8 teaspoon sea salt

1/8 teaspoon white pepper

1 teaspoon Dijon mustard

2 teaspoons chopped fresh chives

1 teaspoon honey

Paprika, for garnish

Yield: 8 servings

Place the eggs in a medium-size pot and add enough water to cover by 2 inches (5 cm). Cover the pot and bring to a boil over high heat. Once boiling, remove the lid and boil for 10 minutes. If necessary, lower the heat to medium-high to keep the water from spilling over. After 10 minutes, turn off the heat and drain. Allow the eggs to cool to the touch before peeling.

Meanwhile, in a small-size bowl, combine the mayonnaise, cream cheese, relish, sea salt, pepper, mustard, chives, and honey. Whisk to combine.

Once the eggs are cooled, peel and cut in half lengthwise. Carefully remove the yolk of each egg half and place in a small-size flat-bottomed bowl. Mash the yolks well with a potato masher. Add the mayonnaise mixture to the mashed yolks. Stir well with a spoon to combine. Taste, adding additional sea salt as desired.

Using a teaspoon, carefully fill the cavity of each egg with the yolk mixture. Gently sprinkle the top of each with a dash of paprika. Cover and refrigerate for several hours or overnight before serving.