Greek Deviled Eggs
photo by Maryland Jim
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12 eggs
- Serves:
- 6
ingredients
- 6 eggs
- 236.59 ml Greek yogurt or 236.59 ml regular yogurt
- 29.58 ml sun-dried tomatoes, finely chopped
- 4.92 ml smoked paprika
- 1.23 ml salt
- 1 shallot, thinly sliced
- 59.14 ml oil
directions
- 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.
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RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>