Greekdeviledeggswithouzo Recipes

GREEK-STYLE DEVILED EGGS

Steps:

• If we do not have any leftover Easter eggs, put the eggs in a pot in a singular layer and cover them with tap water and add the vinegar. Heat the pot on high heat and bring the water to a full rolling boil.
• Boil the eggs for 10 minutes maximum.
• Discard the hot water and add cold water. Let them cool completely before peeling them.
• Peel the eggs and slice them in the middle. Empty the yolks in a bowl.
• Sprinkle the egg whites with some salt and pepper.
• Mash the yolks with a fork and add the tzatziki, mayonnaise, mustard and vinegar. Season with salt and pepper and stir the mixture well.
• Fill the egg whites using a spoon.
• Decorate with some Kalamata olives, bell peppers and capers on top.

GREEK DEVILED EGGS

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.

GREEK DEVILED EGGS WITH OUZO

Steps:

• 1. Remove yolks and place in a bowl. Mash egg yolks with ouzo into a smooth paste.
• 2. Combine parsley, mint and mayonnaise. Blend yolk mixture and mayonnaise mixture until smooth.
• 3. Fill egg whites with mixture and garnish with chopped black olives.
• 4. Refrigerate until ready to serve.