Description
These Turkish Deviled Eggs are a flavorful twist on a classic appetizer, featuring a creamy filling with Greek yogurt, spices, and a drizzle of olive oil. Perfect for a Mediterranean-inspired spread or a party platter.
Ingredients
Scale
Egg Filling:
- 6 large eggs, hard-boiled and peeled
- 1/4 cup thick Greek yogurt or labneh
- 1 tablespoon mayonnaise (optional)
- 1 garlic clove, finely grated or minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Aleppo pepper (or mild chili flakes)
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
For Garnish:
- Drizzle of olive oil
- More Aleppo pepper or sumac
- Chopped fresh dill or parsley
Instructions
- Slice and Prep Eggs: Slice hard-boiled eggs in half lengthwise and gently remove yolks. Place yolks in a bowl.
- Prepare Filling: Mash yolks with Greek yogurt, mayonnaise, garlic, lemon juice, Aleppo pepper, cumin, salt, and pepper until smooth.
- Fill Eggs: Spoon or pipe the filling back into the egg whites.
- Garnish: Drizzle with olive oil, sprinkle with Aleppo pepper or sumac, and garnish with dill or parsley.
- Serve: Serve chilled or at room temperature.
Notes
- Labneh makes a tangier, more traditional base, but Greek yogurt works well too.
- For extra richness, top with a crumble of feta or a dollop of harissa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook (boiling required)
- Cuisine: Turkish-Inspired
Nutrition
- Serving Size: 1 half
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
