Greek Deviled Eggs Recipe

Happy day to you beautiful reader. I hope you had a good orthodox easter if you celebrated with us.

Most of us have many eggs leftover from the celebration, and I was thinking what should I make with all of these eggs? So, I love deviled eggs, and actually, I grew up with my grandma Bj’s famous deviled eggs recipes, so it was time to make it with a twist.  Grandma this recipe is dedicated to you.

Greek deviled eggs- What are they? The filling is made up of Fage yogurt, olive oil, kalamata olives, red onion, dill, and other yummy ingredients. Of course, I had to make it “Greek-style” and hope you enjoy it.


  • In the photos, I made these not so creamy, but you can definitely go creamier if you like. It is up to you what texture you prefer.
  • Add crumbled feta cheese to the top to give some extra “Greek” to your egg. 🙂
  • Any herbs really work in this, but I really love dill. You can serve these with capers as well for extra acidity.


Greek Deviled Eggs Recipe

Servings: 12


  • 6 hard-boiled eggs
  • 3 tablespoons of Fage yogurt
  • 1/2 lemon reserve juice
  • 1 teaspoon of fresh dill, chopped
  • 2 tablespoons of finely diced red onion
  • Salt & Pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of extra virgin olive oil
  • A handful of Kalamata olives diced for the filling, and reserve halved olives to serve


  1. Prepare eggs. Cut the eggs in half lengthwise, and remove the yolk from the eggs. Place yolks inside a medium bowl.
  2. Mash the yolks with yogurt, lemon juice, red onion, olive oil, dill, paprika, olives, and salt & pepper.
  3. Stir to combine, and then pipe the filling inside egg whites.
  4. Refrigerate for a few hours so the flavors combine, and then serve. I like to serve with Kalamata olives and capers.




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