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Greek-style Deviled eggs

Greek-style Deviled eggs

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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 image

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.

Egg yolks with mayonnaise and mustard image

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 image

Classic Deviled Eggs

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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 tbsp vinegar

Filling:

  • The yolks from the boiled eggs
  • 1 tsp mild mustard
  • Salt and pepper to taste
  • 3 tbsp mayonnaise
  • 1 tbsp vinegar
  • Paprika for garnish (optional)

Instructions

  1. 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.
  2. Boil the eggs for 10 minutes maximum.
  3. Discard the hot water and add cold water.  Let them cool completely before peeling them.
  4. Peel the eggs and slice them in the middle.  Empty the yolks in a bowl.
  5. Sprinkle the egg whites with some salt and pepper.
  6. Mash the yolks with a fork and add the mayonnaise, mustard and vinegar.  Season with salt and pepper and stir the mixture well.
  7. Put the egg mixture in a piping bag and fill the egg whites.
  8. Sprinkle some paprika on top.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 80Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 141mgSodium 95mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

How long do hard boiled eggs last?

On Thursday before Easter I dyed the eggs but did not have time to post about them.

Dyed Easter red eggs with flowers image

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.

egg whites image

So I halved the eggs and sprinkled them with salt and pepper (this time I used white pepper).

egg filling image

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.

Filled Deviled eggs image
Filled Deviled eggs image

Greek-style Deviled Eggs

Yield: 12
Cook Time: 10 minutes
Total Time: 10 minutes

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 tbsp Greek tzatziki
  • 2 tbsp homemade olive oil mayonnaise
  • 1 tsp mild mustard
  • 1 tbsp red wine vinegar
  • Salt and freshly ground white pepper
  • 6 Kalamata olives
  • 1 tbsp bell peppers (any colours you like)
  • 1 tbsp capers

Instructions

  1. 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.
  2. Boil the eggs for 10 minutes maximum.
  3. Discard the hot water and add cold water.  Let them cool completely before peeling them.
  4. Peel the eggs and slice them in the middle.  Empty the yolks in a bowl.
  5. Sprinkle the egg whites with some salt and pepper.
  6. Mash the yolks with a fork and add the tzatziki, mayonnaise, mustard and vinegar.  Season with salt and pepper and stir the mixture well.
  7. Fill the egg whites using a spoon.
  8. Decorate with some Kalamata olives, bell peppers and capers on top.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 83Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 187mgSodium 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 5g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Greek-style Deviled eggs image

Kopiaste and Kali Orexi!

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Lisa

Wednesday 29th of September 2010

I always salt and pepper the yolks before filling, so many receipts I want to try for the holidays.

Núria

Monday 5th of May 2008

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!!!

Ivy

Thursday 1st of May 2008

Thanks Mike, after all this do you believe I still have leftover eggs. Must never listen to my husband again.

Mike of Mike's Table

Thursday 1st of May 2008

That looks delicious! I really like the last photo of the series--those eggs look so nicely done!

Ivy

Wednesday 30th of April 2008

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.

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