Beed Mahshi - Egyptian Deviled Eggs
photo by Annacia
- Ready In:
- 2 eggs
- 1 shallot
- 1 gherkin, pickled
- 1 tablespoon yoghurt
- 5 black olives
- 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.
Questions & Replies
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Yummy! We loved them very much as the filling is light (no mayo!) and the taste grate.<br/>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.<br/>I used thick Balcan style yogurt and picklet gherkins from France.<br/>A real perfect combination!