Glorious Greek Deviled Eggs Recipes

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.

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.

Steps:

• Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
• Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.

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.

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.