Tag Archives: eggs

Greek Deviled Eggs With Ouzo

I love Greece, Greek people and Greek food. No wonder that I had to try this recipe. It was a wonderful choice as it was a great simple way to turn eggs into delicious bites with a special accent!

I substituted mayonnaise  by Greek yogurt only for personal preference.

Ingredients

  • 6 large hard boiled eggs, cooled, peeled and cut in half lengthwise)
  • 1 Tbsp ouzo liqueur
  • 1 Tbsp chopped fresh parsley
  • 1/4 tsp chopped fresh mint leaves
  • 3 Tbsp mayonnaise (I used Greek yogurt)
  • 6 black olives, pitted and chopped

Source and recipe description:  https://www.justapinch.com/recipes/appetizer/other-appetizer/greek-deviled-eggs-with-ouzo.html?r=9 By  Mikekey

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Parmesan Chive Deviled Eggs

Parmesan-Chive-Deviled-Eggs

Cute and and an evergreen! I made this for only 2 of us and I reduced the quantities of the original recipe.  I boiled the eggs as described in the recipe for about 1 minute and I switched the heat off.  After 15 minutes I placed the eggs in cold water, I peeled them and with a sharp knife it was easy to cut into two halves. For the filling I used Greek yogurt (10% fat) + little olive oil and half cooked egg yolk to make my “mayonnaise”.  The fresh chives from the garden and some some additional chili fakes gave them a wonderful and spicy taste.

Ingredients: (serves 2-4)

  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 tsp vegetable oil, I used olive oil
  • 2 tablespoons mayonnaise (or Greek yogurt + 1 teaspoon olive oil)
  • 1 Tbsp parmesan cheese
  • 1/2 Tbsp chopped fresh chives
  • red chili flakes, addtional

Tapenade Filled Egg Halves

Tapenade Filled Egg Halves

So delicious! The congac addition to the filling made this special. I doubled the quantity of the filling ingredients, so I used the required amount for the filling and with the remaining I prepared a wonderful tuna salad adding some balsamic vinegar and chopped red pepper. This would be perfect dish to offer for a buffet!

Ingredients

    • 12 hardboiled egg ( halved lengthwise)
    • 3/4 cup ripe olives ( preferably oil-packed Mediterranean olives, pitted & chopped)
    • 8 anchovy fillets
    • 2 ounces tuna ( See Note)
    • 1/2 tablespoon dry mustard
    • 3/4 cup capers ( rinsed & drained)
    • 1/3 cup olive oil
    • 1/4 cup cognac
    • black pepper

Source and recipe description: http://www.food.com/recipe/tapenade-filled-egg-halves-212796 by Twissis