Greek Style Deviled Eggs Recipes

GREEK YOGURT DEVILED EGGS

Steps:

• Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
• Use a fork to mash the egg yolks.
• To the egg yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
• Mix well, until smooth. If the mixture seems too dry, add more Greek yogurt.
• Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from fridge 30 minutes before serving.

DEVILED EGGS

Steps:

• Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley. Makes 12 servings.

GREEK-STYLE DEVILED EGGS

Steps:

• If we do not have any leftover Easter eggs, put the eggs in a pot in a singular layer and cover them with tap water and add the vinegar. Heat the pot on high heat and bring the water to a full rolling boil.
• Boil the eggs for 10 minutes maximum.
• Discard the hot water and add cold water. Let them cool completely before peeling them.
• Peel the eggs and slice them in the middle. Empty the yolks in a bowl.
• Sprinkle the egg whites with some salt and pepper.
• Mash the yolks with a fork and add the tzatziki, mayonnaise, mustard and vinegar. Season with salt and pepper and stir the mixture well.
• Fill the egg whites using a spoon.
• Decorate with some Kalamata olives, bell peppers and capers on top.

GREEK DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.
• Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.

GREEK DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

HEALTHIER DEVILED EGGS WITHOUT MAYO

Steps:

• Slice each egg in half and remove the yolk.
• Place the yolks of the eggs in a bowl. Use a fork to mash the yolks. Add the Greek yogurt, mustard, vinegar, salt, and pepper to the bowl and stir until well combined.
• To dye the egg whites, fill four small bowls with ½ cup of water. Add two to three drops of food coloring to each bowl and stir to combine. Place one egg white in each bowl and allow to soak for at least five minutes. The longer the egg is left in the water, the brighter the color will be.
• When you're satisfied with the color, remove the egg and place it on a plate to dry. Continue adding more egg whites until all the eggs have been dyed
• When the eggs are dry, spoon or pipe the egg yolk mixture back in and serve.

GREEK DEVILED EGGS

Steps:

• If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
• Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
• After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
• Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
• Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
• Mix in sun-dried tomatoes, salt, and paprika.
• Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
• Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.