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Photo Credit: Greg DupreeIt's impossible to resist a deviled egg, and even more so when this simple yet delicious recipe is served. Here, the beloved Easter classic gets a cacio e pepe makeover. Cacio e pepe, an Italian term for cheese and pepper, refers to a timeless Roman pasta dish adored by many. Bringing those flavors into deviled eggs is truly inspired, as is replacing mayonnaise with Greek yogurt to mix with the egg yolks. To elevate this appetizer, make sure to use freshly ground black pepper for an extra fragrant punch.
Ingredients List
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12 large eggs
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1/2 cup whole-milk Greek yogurt
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1/4 cup finely grated pecorino romano or parmesan cheese
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2 tbsp chopped chives
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2 tsp apple cider vinegar
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1 Tbsp. freshly ground black pepper, plus extra for garnish
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1 tsp kosher salt
Instructions
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Bring a medium saucepan of water to a boil. Carefully lower the eggs in. Reduce the heat to medium and simmer for 12 minutes. Remove eggs and place in a bowl of ice water; let them chill for around 5 minutes. Peel them once cool. (If preparing in advance, you can refrigerate unpeeled eggs for up to 3 days.)
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Slice the eggs in half lengthwise. Carefully scoop out the yolks into a medium bowl, leaving the whites intact. Mash the yolks with a fork. Add yogurt, cheese, chives, vinegar, pepper, and salt, and stir to combine.
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Transfer the yolk mixture into a large zip-top freezer bag and snip off a corner. Pipe the mixture into the egg whites. Garnish with more cheese, chives, and pepper.
Nutritional Information (per serving)
| 12 | Calories |
| 1g | Fat |
| 1g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 12 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 2% |
| Cholesterol 9mg | 3% |
| Sodium 69mg | 3% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 1g | 2% |
| Vitamin C 0mg | 0% |
| Calcium 17mg | 1% |
| Iron 0mg | 1% |
| Potassium 17mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
