1/4 Photos of Greek Deviled Eggs
Who doesn't like deviled eggs? This modification of a recipe from SimplyRecipes gives eggs a decidedly Greek flavor and a beautiful finished product. Perfect for a dinner party or brunch.
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- 1If 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.
- 2Place 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.
- 3After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
- 4Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
- 5Smash 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.
- 6Mix in sun-dried tomatoes, salt, and paprika.
- 7Heat 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.
- 8Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.
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Nutritional Facts for Greek Deviled Eggs
Serving Size: 1 (64 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 158.1
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 2.7 g
- Cholesterol 186.0 mg
- Sodium 191.6 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 6.5 g
The following items or measurements are not included: