Greek Style Deviled Eggs Food
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 :
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.
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
GREEK STYLE DEVILED EGGS
Make and share this Greek Style Deviled Eggs recipe from Food.com.
Provided by McGelby
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 63.4, Fat 4.7, SaturatedFat 1.4, Cholesterol 109.1, Sodium 107, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 3.5
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