GREEK DEVILED EGGS WITH OUZO
Ouzo is an anise flavored liqueur that make these eggs fragrant and delicious. Use your favorite method for hard boiling eggs.
Provided by Mikekey *
Categories Other Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. Remove yolks and place in a bowl. Mash egg yolks with ouzo into a smooth paste.
- 2. Combine parsley, mint and mayonnaise. Blend yolk mixture and mayonnaise mixture until smooth.
- 3. Fill egg whites with mixture and garnish with chopped black olives.
- 4. Refrigerate until ready to serve.
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
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 :
GREEK DEVILED EGGS WITH OUZO
Ouzo is an anise flavored liqueur that make these eggs fragrant and delicious. Use your favorite method for hardboiling eggs.
Provided by Outta Here
Categories Greek
Time 30m
Yield 12 halves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mash egg yolks with ouzo into a smooth paste.
- Combine parsley, mint and mayonnaise.
- Blend yolk mixture and mayonnaise mixture until smooth.
- Fill egg whites with mixture and garnish with chopped black olives.
Nutrition Facts : Calories 52.7, Fat 3.8, SaturatedFat 1, Cholesterol 94, Sodium 78, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 3.2
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
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.
GLORIOUS GREEK DEVILED EGGS
I find when making deviled eggs, potato salad or hummus, the end result is best if prepared with the main ingredient warmed so as to absorb the flavors better. So, as soon as the eggs are cool enough to touch, get to mixin'. Recipe from "D'Lish Deviled Eggs" by Kathy Casey.
Provided by gailanng
Categories Brunch
Time 30m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Halve the eggs lengthwise and transfer cooked yolks to a mixing bowl. Set egg-white halves on a platter.
- With a fork, mash yolks to a smooth consistency. Add the mayonnaise, yogurt, garlic, oregano, pepper flakes and salt; mix until smooth. Stir in the pepperoncini. Taste and season accordingly.
- Using a small spoon, fill egg-white halves with yolk mixture, dividing mixture evenly (or spoon mixture into a pastry bag fitted with a plain or large star tip, then pipe mixture evenly into egg-white halves).
- In a small bowl, mix together the bell pepper, olives, feta and parsley. Top each egg half with about 1 teaspoon of mixture and serve.
Nutrition Facts : Calories 643.6, Fat 45.6, SaturatedFat 14.8, Cholesterol 1147, Sodium 1262.3, Carbohydrate 14, Fiber 1.6, Sugar 6.6, Protein 42.2
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
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
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