Deviled eggs are one of my favorite party appetizers, but I never make them for myself. Perhaps that’s what makes them seem so special to me. Eggs are the epitome of spring foods, so this season is the perfect time to take a fresh look at this favorite. Here are three recipes to inspire creativity with deviled eggs: sour, herbal and spicy.

There seems to be a lot of confusion about eating eggs lately. For years, people were told to avoid egg yolks to prevent cholesterol building up in our arteries. New research has found that eating foods with cholesterol in them are not as bad as once thought. If you don’t have high cholesterol, it is safe to eat up to 6 whole eggs per week.

Chef Tip: To make hard-boiled eggs without the sulfur green ring, put the eggs in water and bring to a boil for 20 minutes — not 10 as recipe states.

  • Basic Deviled Eggs (makes 6 halves)
  • Add 3 eggs to a pot and cover with cool water.
  • Cover pot with a lid and heat on the stove until boiling.
  • Allow to boil for 1 minute and turn off heat.
  • Let sit for 12 minutes, drain water and add to a bowl of ice water.
  • After 5 minutes, gently crack eggs and peel.
  • Slice in half lengthwise and scoop the yolk, using a spoon, into a separate bowl.
  • Once the filling for the recipes below is mixed, spoon back into the egg half.

Sour: Deviled Eggs with Picked Red Onions and Thyme

Ingredients

  • mashed yolk
  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon dijon mustard
  • dash of salt and pepper
  • toppings: pickled red onions and fresh thyme

Directions

Follow instructions for Basic Deviled Eggs. To the bowl with the yolk, add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with pickled red onions and a sprig of thyme.

Herbal: Deviled Eggs with Avocado, Lemon, Herbs and Roasted Chickpeas

Ingredients

  • mashed yolk
  • ⅛ of an avocado
  • 1 tablespoon Greek yogurt
  • ½ tablespoon mayonnaise
  • 1 teaspoon dijon mustard
  • squeeze of fresh lemon
  • toppings: chopped basil, parsley and chopped roasted chickpeas

Directions

Follow instructions for Basic Deviled Eggs. To the bowl with the yolk, add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped basil, parsley and chopped roasted chickpeas.

Spicy: Deviled Eggs with Paprika and Parsley Infused BBQ Sauce

Ingredients

  • mashed yolk
  • 1 ½ tablespoons Greek yogurt
  • ½ tablespoon mayonnaise
  • ½ teaspoon dijon mustard
  • ½ tablespoon of your favorite BBQ sauce
  • dash of salt, pepper and paprika
  • toppings: chopped parsley

Directions

Follow instructions for Basic Deviled Eggs. To the bowl with the yolk, add all ingredients except toppings. Mash all with a fork until combined. Spoon filling back into each egg half. Top with chopped parsley.