Good evening! It’s time for another Foodie Friday!

Since this is the second Foodie Friday, (and since it tied in well with what I was planning to do anyway…) I’ve tested TWO pins for tonight.

First, I tested The Burlap Bag’s “baked” hard-boiled egg pin. Then, I used the “hard-boiled eggs” to try out BodyRock.tv’s mayo-free deviled eggs recipe which is pinned here.

End result? Spoiler alert: *DELICIOUS*. I’m just going to call them angelic eggs because they’re so guilt-free and yummy.

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 What you’re going to need:

• 6-8 hard boiled eggs (I’ll cover how to do this next)
• 6-8 tsp plain Greek yogurt (about 1tsp for each egg)
• 2 tsp mustard (I used plain yellow mustard, you can use whichever kind you want)
• 2 small green onions, diced (aka: scallions)
  
• 2 Tbsp honey
• paprika (I freaked a bit over this at first, because of the pepper picture on the label. But it’s not spicy, I promise! Just don’t use cayenne pepper by mistake.)
  

How long it’s going to take:

• 30 min:  eggs in oven
• 5 – 10 min:  egg ice bath
• 15 – 20 min: assembly

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Okay, first thing we need to do is “hard boil” the eggs. I wasn’t sure about putting eggs in the oven to hard-boil them. Boiling happens in water, on the range. That’s just common sense! Despite my skepticism, I went along with the pin’s instructions.

The eggs went into a mini-muffin tin and then into the oven at 335 degrees for 30 minutes.

Before it’s time to take the eggs out, get a bowl or sink of ice water ready. There should be enough water to cover all of your eggs completely.

 

My eggs ended up with some brown, overdone spots on the outside and inside of the shell. The yolks also turned a bit greenish (another sign of over-cooking).  I recommend trying a lower heat (around 325) until you know which temperature works best with your oven.

The brown didn’t affect the taste of the finished eggs. So, if you’re just making them for yourself, it’s no big deal. But if you’re making them for dinner with someone who needs impressing …maybe boiling will be your best bet.

Immediately after the eggs come out of the oven, put the eggs in the cold water and let them cool for about five minutes.

Next, the dreaded peeling. It may have been a fluke, but these eggs were much easier to peel than other times I have done hard-boiled eggs.

Take an egg out of the water, hold it horizontally, and give a few soft taps against a hard surface to start the cracking. Then, gently roll the egg across the surface and peel off the shell. A quick rinse should get rid of any little bits of shell still sticking around.

Cut all of the eggs in half. Be careful not to slice yourself at the same time. Put the yolks (yellow part) in a bowl, and the whites on a plate.

Mash the yolks with a spoon, and then mix in the other ingredients.

Finally, scoop some of the yolk mixture into each of the empty egg whites and sprinkle with a bit of paprika. For an extra-fancy finish, you could also put a bit of fresh parsley on the plate. Now your angelic eggs are ready to eat!

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Thoughts after:

Like I said before, I thought these eggs tasted great. I did miss a bit of the extra “zip” from the mayo, but knowing that these were healthier made it a worthy trade off. I also enjoyed the sweetness from the honey. The green onion added extra flavor and crunch.

Overall: blissful, angelic bites of delight.

One potential downside to this recipe is that it does have the yogurt – so lactose intolerance should be on your mind if making these for a party or other event. Maybe leave a “contains dairy” note nearby, just in case.

Another thought on the subject of parties: be sure to keep these eggs cool (either with ice under the serving tray, or by periodically returning them to the fridge). Don’t leave them sitting out for hours, or these eggs won’t be angelic for very long. Giving guests food poisoning is never a good idea.

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Leave your feedback in the comments! Have fun with your own pin-testing and see you on Monday!