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    You are in: Home / Recipes / Beed Mahshi - Egyptian Deviled Eggs Recipe
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    Beed Mahshi - Egyptian Deviled Eggs

    Beed Mahshi - Egyptian Deviled Eggs. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Mia in Germany's Note:

    From a German website about travelling in Egypt. Submitted for Visit Egypt / N*A*M*E forum May 2012

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    Serves: 2


    Units: US | Metric


    1. 1
      Boil eggs hard.
    2. 2
      Let cool and cut in half, remove yolks.
    3. 3
      Finely chop shallot, gherkin and olives.
    4. 4
      Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives.
    5. 5
      Fill egg halves and serve.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on February 14, 2013


      A different combination of ingredients but really good. Made for Best of 2012.

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    • on August 19, 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.

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    • on May 08, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beed Mahshi - Egyptian Deviled Eggs

    Serving Size: 1 (111 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 99.8
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 1.8 g
    Cholesterol 186.9 mg
    Sodium 440.8 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.7 g
    Sugars 0.9 g
    Protein 7.0 g

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