Prep 10 mins
Cook 10 mins
From a German website about travelling in Egypt. Submitted for Visit Egypt / N*A*M*E forum May 2012
Make and share this Beed Mahshi - Egyptian Deviled Eggs recipe from Food.com.
- Boil eggs hard.
- Let cool and cut in half, remove yolks.
- Finely chop shallot, gherkin and olives.
- Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives.
- Fill egg halves and serve.
A different combination of ingredients but really good. Made for Best of 2012.
Scrumpdillicious! I made 3 eggs (mainly in case one broke or something) but DH and I had no problem at all in dispatching 3 halves each. I added a light touch of flake type salt and they were prefection. Thanks so much for sharing this grand way to make stuffed eggs. Made for Ramadan tag 2012.
Yummy! We loved them very much as the filling is light (no mayo!) and the taste grate.
For the recipe I used Calamata oilives as these are what I had on hand, but I can imagine that the dark black ones the result would be at least as delicious.
I used thick Balcan style yogurt and picklet gherkins from France.
A real perfect combination!