Greek Deviled Eggs Food

GREEK DEVILED EGGS

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.

GREEK DEVILED EGGS

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.

GREEK STYLE DEVILED EGGS

Steps:

• Drop Eggs in boiling water.
• Wait for temp to go back up.
• Start timer for 14 min.
• Cool in ice water.
• Boil another 4-5 min.
• Allow to cool.
• Halve eggs lenghtwise and remove yolks.
• Set whites aside.
• Place yolks in a bowl; mash with a fork.
• Add mayo, mustard, vinegar; mix well.
• fold in feta, olives, and oregano.
• Stuff egg whites with yolk mixture.
• Garnish with black pepper.

GLORIOUS GREEK DEVILED EGGS

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.

GREEK DEVILED EGGS WITH OUZO

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.

SLIM GREEK DEVILED EGGS

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.

EVERYTHING DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
• Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.

GREEK DEVILED EGGS WITH ATHENOS FETA AND LEMON

Steps:

• Place eggs gently in the bottom of a large pot and cover with cold water by at least 1 inch. Place the pot on the stovetop and bring to a boil. As soon as it boils, remove the pot from heat, cover, and let sit for 10 minutes.
• Carefully remove eggs from the hot water and run under very cold water to cool. (If you have space/room for an ice bath, that would also be a great way to stop the cooking process, but I just place them in a bowl of very cold water under the sink faucet with more cold running water pouring over them.)
• Once cool, carefully tap the larger end of the egg on the counter to crack it. Carefully peel eggs under running water.
• Once all the eggs are peeled, slice the eggs in half lengthwise, and carefully scoop out the yolks. Mash yolks with a fork (or push through a mesh sieve for a very fluffy, smooth filling) then stir in lemon juice, mayo, mustard and feta cheese until smooth, creamy filling forms. Spoon filling into egg white halves, or add filling mixture to a piping bag (or large ziploc bag) and pipe into filling for a more festive presentation. Top with roasted red peppers and serve!

GREEK DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.
• Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.