Greek-style Deviled eggs
Greek-style deviled eggs are a twist to the classic, made with olive oil homemade mayonnaise and tzatziki, garnished with Kalamata olives, bell peppers and capers.
They are very easy to make, especially if you have leftover Easter eggs.
It takes just a few minutes as you only have to slice the eggs, smash the yolks with a fork and mix in the ingredients you like!
Classic Deviled eggs
Deviled eggs are a classic recipe and perfect to make good use of your leftover Easter eggs, to serve as an appetizer for parties and other gatherings.
The classic Deviled eggs are made with hard boiled chicken eggs, which are shelled and sliced in the middle.
The yolks are smashed with a fork and mixed with mayonnaise and mustard and then this paste is used to fill the egg whites.
Classic Deviled Eggs
Deviled eggs are a classic recipe and perfect to make good use of your leftover Easter eggs, to serve as an appetizer for parties and other gatherings.
Ingredients
- 6 hard boiled eggs
- Water to cover the eggs
- 1 tablespoon vinegar
Filling:
- The yolks from the boiled eggs
- 1 teaspoon mild mustard
- Salt and pepper to taste
- 3 tablespoon mayonnaise
- 1 tablespoon vinegar
- Paprika for garnish (optional)
Instructions
- Put the eggs in a pot in a singular layer and cover them with tap water and add the vinegar Heat the pot on high heat and bring the water to a full rolling boil.
- Boil the eggs for 10 minutes maximum.
- Discard the hot water and add cold water Let them cool completely before peeling them.
- Peel the eggs and slice them in the middle Empty the yolks in a bowl.
- Sprinkle the egg whites with some salt and pepper.
- Mash the yolks with a fork and add the mayonnaise, mustard and vinegar. Season with salt and pepper and stir the mixture well.
- Put the egg mixture in a piping bag and fill the egg whites.
- Sprinkle some paprika on top.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 80Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 141mgSodium 95mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g
How long do hard boiled eggs last?
On Thursday before Easter I dyed the eggs but did not have time to post about them.
We did not eat any as we were fasting so I stored them in the refrigerator.
Hard-boiled eggs in their shells can be stored in the refrigerator for a week.
Yesterday I wanted to make something different with a lot of leftover eggs I had because the children like cracking the eggs to see who will be the winner but never eat any.
I wanted to make something attractive for them to eat but unfortunately I did not think of buying some mayonnaise on Friday.
That's why I made some homemade mayonnaise yesterday.
Today I still had some eggs but I also had leftover mayonnaise from yesterday as well as tzatziki.
So I halved the eggs and sprinkled them with salt and pepper (this time I used white pepper).
I mashed the eggs with a fork but did not cream them and added two spoonfuls of mayonnaise and three spoonfuls of tzatziki as well as some extra salt and pepper.
I filled the egg whites with a spoon and decorated them with kalamata olives, capers and peppers.
Voilá, the result was excellent.
Greek-style Deviled Eggs
Greek-style Deviled eggs are a twist to the classic recipe with tzatziki in the filling They are perfect to make good use of your leftover Easter eggs, to serve as an appetizer for parties and other gatherings.
Ingredients
- 6 hard boiled eggs, separated
Filling:
- 6 egg yolks
- 3 tablespoon Greek tzatziki
- 2 tablespoon homemade olive oil mayonnaise
- 1 teaspoon mild mustard
- 1 tablespoon red wine vinegar
- Salt and freshly ground white pepper
- 6 Kalamata olives
- 1 tablespoon bell peppers (any colours you like)
- 1 tablespoon capers
Instructions
- If we do not have any leftover Easter eggs, put the eggs in a pot in a singular layer and cover them with tap water and add the vinegar Heat the pot on high heat and bring the water to a full rolling boil.
- Boil the eggs for 10 minutes maximum.
- Discard the hot water and add cold water Let them cool completely before peeling them.
- Peel the eggs and slice them in the middle Empty the yolks in a bowl.
- Sprinkle the egg whites with some salt and pepper.
- Mash the yolks with a fork and add the tzatziki, mayonnaise, mustard and vinegar. Season with salt and pepper and stir the mixture well.
- Fill the egg whites using a spoon.
- Decorate with some Kalamata olives, bell peppers and capers on top.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 83Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 187mgSodium 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 5g
Kopiaste and Kali Orexi!
So many recipes...so little time! I can't keep up. Great to see you made use of the leftover eggs..ad I like your instructions for the mayo.
The last picture is so pretty, the eggs look like fancy candy!
Hey, your idea of salting and peppering the yolks before filling them is great! It makes so much sense to add flavor to the blandest part of the egg that I wonder why I'd never thought of that myself?
Chrisos Anesti Peter. I can't catch up either and I've made a promise to myself that I have to slow down to one the most two posts a week.
Christos Anesti Lulu. If you still have left over eggs try them. Originally I planned to turn the mayo into a thousand islands dressing and then I thought why not try tzatziki, after all it'sGreek yoghurt, cucumber and garlic combined and it turned out great. I must find a name for this sauce. Would you believe I had it for breakfast today and it was awesome.
A wonderfully different way to stuff eggs and love that you made homemade Mayonnaise- I'll have to try it one day too.
This is very similar to deville4d eggs sis but so much prettier and tasty in design:D
Hi Pixie and Val.
It's the first time I've heard of devilled eggs although I knew about stuffed eggs, mushing the yolks and putting mayonnaise but with the rest I am just following my instincts but I just google searched and you are right. I shall correct the name. The combination of tzatziki with mayo is an original idea of mine and it tastes wonderful.
That looks delicious! I really like the last photo of the series--those eggs look so nicely done!
Thanks Mike, after all this do you believe I still have leftover eggs. Must never listen to my husband again.
Hola darling Ivy. I've been away for a few days and you have all these new posts.... Gosh! You are a posting machine, girl.
Love your eggs with the colours look so pretty and yummy!!!
I always salt and pepper the yolks before filling, so many receipts I want to try for the holidays.