Deviled Eggs
with a greek twist
By: Eleni Saltas
Being someone with a taste for Greek flavors, my kitchen often witnesses a lot of feta and yogurt get put to use. In this deviled egg recipe, I’ve opted for the creaminess of Greek yogurt, steering away from the traditional mayonnaise. The result? A creamy texture and a tangy kick that perfectly complements the richness of egg yolks. As someone who also has an affinity for spice, I’ve thrown in two spice options for you to play with if your heart desires. However you choose to jazz up your filling, don’t forget the finishing touches of diced onions, capers, parsley, and a sprinkle of paprika to crown your eggs. These deviled eggs with a Greek twist are nothing short of heavenly.
Prep Time:
15min
Total Time:
30min
Servings:
24 half eggs
Good For:
Appetizer/meze
Ingredients
-
12 large eggs (at room temperature)
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½ cup Greek yogurt
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2 tablespoons Dijon mustard
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1 tablespoon yellow mustard
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1 teaspoon red wine vinegar
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1 tablespoon pickle juice
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1 teaspoon salt, or more to taste
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½ teaspoon pepper, or more to taste
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dash of Tabasco sauce (optional)
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Pinch of chili flakes (optional)
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diced red onion, for garnish
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capers, for garnish
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Fresh parsley, finely chopped, for garnish
Step by Step Instructions
Step 1
Place the eggs in a large saucepan, cover them with water, and bring to a rapid boil. Once boiling, cover with a lid and reduce the heat. Cook for 7-8 minutes.
Transfer the eggs to an ice bath immediately to cool.
Step 2
Once the eggs are cooled, peel and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Arrange the eggs on a serving tray and set aside.
Step 3
Mash the egg yolks with a fork and add Greek yogurt, mustard, red wine vinegar, pickle juice, plus salt and pepper to taste. Adjust the consistency with more yogurt or pickle juice if needed. I like to add Tabasco and chili flakes for an extra kick.
Step 4
Spoon or pipe the yolk mixture back into the egg whites. Garnish each egg with diced onions, capers and parsley, plus a sprinkle of paprika. Serve and enjoy!
Recipe Notes
Deviled eggs can be refrigerated and stored up to one day in an airtight container.
I like this recipe.
Thanks!