Happy Easter and Happy Passover to all of you! I hope you are all enjoying some fabulous holiday meals this weekend. More than that, I hope you all have leftovers, because #SundaySupper has a full menu of recipes to use them all up. After making and dyeing a bunch of hard boiled eggs, I hope you have some left, because you are going to want to pack your lunch boxes with these spicy and satisfying (but healthier because they are made with Greek yogurt instead of mayo) Buffalo Blue Cheese Deviled Eggs.
Buffalo Blue Cheese Deviled Eggs
For as long as I have known him, my grandfather has always been a patient, calm man. Not that he doesn’t get angry or upset or riled. In fact, he gets annoyed fairly easily. But even when he is going on and on about other people’s nonsense, he is still calm. He just kind of throws his hands up in the air. But I will tell you about one thing that always seemed to irk him. Up until, oh, about six months ago, I would not touch a hard boiled egg.
COULD. NOT. STAND. THEM. Now I’m not one to go through things with a fine tooth comb to pick out stuff I don’t like. I guess because there really isn’t that much that I absolutely loathe. Canned tuna, raw onions, and, until recently, hard boiled eggs pretty much topped that short list. Like, to the point that I would pick my way through the massive pile of whiteness that is my mom’s potato salad in order to remove any speck of hard boiled egg that was distributed through there.
Why, you ask, would this random food aversion work my grandfather’s last nerve? One word – tradition. You see, as part of our Byzantine Catholic tradition, ever year on Holy Saturday we brought our Eater basket to the church to be blessed. This basket was filled with the staples of our holiday meal, each of which had a different symbolic meaning – ham, kielbasa, Easter cheese, paska, butter, and, of course, hard boiled eggs. We’d usually leave one or two in their shells, but one was peeled. This was our annual “blessed egg”.
Every year we would head to my grandparent’s house right after Easter mass, and everyone would go to work slicing meat and bread and that “blessed egg”. It would be cut into little pieces so that there was enough for everyone to have a piece of that one egg, and my grandpa would walk around the house and go up to everyone with that plate, telling them to take their piece of “blessed egg”. And every single year I would refuse to take a piece. Maybe couple of times I attempted to choke it down or swallow it like it was a pill, but most of the time I just passed. And then I’d get that calm, stern look of disapproval from my grandfather. “But Grandpa, I’ll eat blessed ham and blessed kielbasa and blessed bread with blessed butter! I just don’t like hard boiled egg. You know I’ll even pick the pieces out of the potato salad mom made!” It didn’t matter. He was disappointed. I didn’t like disappointing him, but I just couldn’t bring myself to do it.
Suddenly, I think when I was pregnant, I decided to try them again. I couldn’t be outdone by my kid, who will just devour them. And you know what? SO. GOOD. Who am I? I don’t even know myself anymore? And of course now, after all of those years of refusing the blessed egg, we haven’t gotten to spend Easter together since I started eating them. Go figure.
But whatever – low calorie and cost, high protein and nutrition. I’m not gonna question it. And as if I didn’t already love hard boiled eggs enough already, I had to go and do this…
Yup, I added three of my favorite ingredients – Greek yogurt, hot sauce, and blue cheeeeeeesseeee – to make these super amazing Buffalo Blue Cheese Deviled Eggs. I did make them a bit healthier, using Greek yogurt instead of mayo, but seriously, guys, it was all I could do to not eat all of them! But The Hubby wanted his share. He thought they had just the right amount of kick since they had the Greek yogurt and blue cheese to cool them off a bit. I actually think that other than being lower in fat and calories and higher in protein, the yogurt was probably an even better choice than mayo for that reason as well. I’ll be honest, my boys thought they were a bit too spicy, and opted to only eat the whites. It’s ok, I happily scooped up their blobs of spicy yolk mixture and plopped it on top of my salad – yes, I did eat salad and deviled eggs for dinner one night last week.
We have just a few eggs left from those we dyed for Easter, so after I pack the boys’ lunches for school on Monday, I might be making myself a single-egg batch for my own lunch!
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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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Sure, you can just spoon the filling into the eggs, but if you want to make them pretty like I did, you can use this super cool gadget! I love mine!
Hard boiled eggs – love ‘em or leave ‘em?
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- 6 hard boiled eggs
- 3 Tablespoons plain Greek yogurt
- ¼ teaspoon dry mustard
- 2 Tablespoons hot sauce (I use Frank's Red Hot) or less if you prefer, but add apple cider vinegar for a total of 2 Tablespoons of liquid, plus additional for garnish, if desired
- ¼ cup blue cheese, plus additional for garnish, if desired
- salt & pepper to taste
- parsley or dill or garnish, if desired
- Cut each hard boiled egg in half and place the yolks in a small bowl, and the whites on a serving plate.
- Add the Greek yogurt, dry mustard, hot sauce (and vinegar, if using), and blue cheese, and mash together with a fork, stirring until smooth. Season to taste with salt and pepper.
- Fill the egg white halves with the yolk mixture. Garnish with additional hot sauce and blue cheese, and sprigs of parsley or dill, if desired.
- Store in the refrigerator until ready to serve.
Here are a few more of my recipes you can make with holiday leftovers…
And here is the Easter and Passover Leftovers #SundaySupper Menu…
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker