Greek Deviled Eggs – a delicious recipe with eggs, Greek yogurt, tomatoes, paprika, salt, shallot. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
4
Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
5
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.
6
Mix in sun-dried tomatoes, salt, and paprika.
7
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.
8
Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.
410
kcal
Calories
33
g
Fat
5
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, 1 cup Greek yogurt or 1 cup regular yogurt, 2 tablespoons sun-dried tomatoes, finely chopped, 1 teaspoon smoked paprika, and more.
Yes, Greek Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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