Serious Eats: Recipes
Healthy & Delicious: Provençal Deviled Eggs
I hate mayonnaise. I hate it more than sunburns. I hate it more than I hate people who clip their nails on the subway. I hate it, to paraphrase the great Diane Chambers, with the white-hot intensity of a thousand angry suns.
But god help me, I love deviled eggs.
As a mayo hater/deviled egg lover, it's vital for me to reduce underlying mayo flavor as much as possible, while still maintaining the integrity of the dish. Since it's a primary ingredient in most versions, this is somewhat difficult.
Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. Creamy and complex, you wouldn't think mayonnaise plays a role at all, unless you knew it going in. The sole downside: You will polish off an entire plate before departing the buffet table, leaving friends and family with no eggs to call their own.
Happy holidays, fellow mayo-haters. May these deviled eggs make it merry and bright.