Glorious Greek Deviled Eggs Recipes

GREEK DEVILED EGGS

Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

Greek Deviled Eggs image

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

Nutrition Facts :

Ingredients

6 hard-boiled large eggs
2 tablespoons crumbled feta cheese
1 tablespoon plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped oil-packed sun-dried tomato
2 Greek olives, pitted and chopped
Dash each salt and pepper
Additional Greek olives, halved and thinly sliced sun-dried tomatoes, optional

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.

Provided by strawberrybird

Categories < 30 Mins

Time 30m

Yield 12 eggs, 6 serving(s)

Number Of Ingredients 7

Greek Deviled Eggs image

Steps:

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.

Nutrition Facts : Calories 158.1, Fat 13.9, SaturatedFat 2.8, Cholesterol 186, Sodium 191.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 6.6

Ingredients

6 eggs
1 cup Greek yogurt or 1 cup regular yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil

SLIM GREEK DEVILED EGGS

When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 9

Slim Greek Deviled Eggs image

Steps:

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, feta, oregano, lemon zest, lemon juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with olives. Chill until serving.

Nutrition Facts : Calories 42 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 96mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons crumbled feta cheese
1 teaspoon dried oregano
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Greek olives, optional