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.

Tips:

• 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

Ingredients:

• 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

Method:

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.

Enjoy!!