Merry Christmas! Hope the holidays have been full of fun, love, good food, laughter, and overall joy for everyone. Since my family all live overseas, I don’t get to spend every Christmas with them.  For the ones that we’re apart, I get together with my best friend and her mom for a little celebration. The day usually revolves around good food, lots of wine, a variety of movies/board games, and of course gifts.

So Santa was very generous this year and got me all kinds of great foodie gifts from Crate & Barrel, Oil & Vinegar, Penzeys Spices, and….drum roll please…tickets to the Savor Seattle Food Tours! I’ve been wanting to go on this tour for years, but just never got around to it — I’m so stoked!

All the wonderful foodie gifts from Santa

Ok, now onto the Fave Recipe Friday portion of this post. This week’s recipe: my version of deviled eggs. My friend’s mom loves these and made a special request for them today, so I thought I’d share the recipe with you all as well.

Those who know me well know that I despise mayonnaise. It totally grosses me out and I can detect it in a dish even if it’s only a small dollop. So I like to swap out recipes that call for mayo and use plain Greek-style yogurt (it’s strained and therefore thicker than regular yogurt) instead. No yucky mayo taste + healthier substitute = a winner in my book!

 Deviled Eggs w/ Greek-Style Yogurt

Makes 24 appetizers

• 12 large eggs
• 1/2 cup plan Greek-style yogurt
• 3 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• Paprika and chives to garnish

Place eggs into a large saucepan and fill with cold water. Cover pan with lid and bring water to a boil; boil eggs for approx 10-12 minutes.

Place eggs into an ice bath to stop the cooking process. Once cooked, peel the eggs and slice in half length-wise.

In a medium bowl, mix together the cooked egg yolks, yogurt, mustard, vinegar, salt and pepper until well incorporated and smooth. 

Fill a piping bag (or just use a plastic food storage bag and cut a hole in the corner) with the yolk mixture and pipe into each egg half. Garnish with some paprika and chopped scallions. Refrigerate until ready to serve.