Middle Eastern Deviled Egg Baskets

Today I’ve got a fun twist on a classic deviled egg recipe. These slightly spicy deviled eggs are white-less and loaded with flavor and crunch!

Deviled Egg Recipe: Middle Eastern Deviled Egg Baskets #easter #deviledeggs

We all have our quirks.

One of mine is that I have a love-hate relationship with eggs.

It’s a yolk issue. You will never catch me eating a hard-boiled egg, because I can’t handle the yolk.  Yet I’m insanely crazy over deviled egg recipes, especially the yolky-fillings. Go figure.

I’m not the only one with this issue. We used to have a doll in our house named “Egg” if that tells you anything. That doll got thrown a lot.

The other thing I don’t like about hard-boiled eggs is the egg peeling.

Drives. Me. Crazy.

Making Middle Eastern Deviled Egg Baskets #easter #deviledeggs

We usually buy fresh eggs from one of my close friends or from a little neighbor girl. Although they taste amazing, fresh eggs are harder to peel than grocery store eggs. The peel wants to cling to the white like nobody’s business.

Yet even with these hangups, I’m passionate about a good deviled egg recipe.

That rich creamy center is just too good to resist! The yolky center makes a perfect platform for all sorts of flavors, meaning plain-jane deviled egg recipes are a thing of the past.

Easy Middle Eastern Deviled Egg Baskets #easter #deviledeggs

Today’s deviled egg recipe is an exciting rendition of spicy deviled eggs, with bold middle eastern flavors. I used plain yogurt and harissa, a middle eastern chili sauce, to spice the filling. Then topped them with sumac, mint and capers.

Harissa used to be tricky to find, but now I see it in nearly every supermarket. Look in the international foods section.

Wanting to get away from peeling all those eggs, I poached them instead of hard-boiling. I then piped the filling into Athens Mini Fillo Shells for a little crunch.

Poached Eggs

Poaching the eggs for the sake of the yolks, was much less time consuming than hard-boiling and peeling. Plus I had leftover cooked egg whites to chop and sprinkle over green salads or throw into potato salad.

Out of curiosity, I tried poaching just the yolks to see what would happen. Sadly, without the protection of the white, the heat was too much for the yolks and they became hard and gritty.

Deviled Egg Recipe: Middle Eastern Spicy Deviled Egg Baskets #easter #deviledeggsFind these dishes here.

I love the addition of the Athens Mini Fillo Shells in this recipe. The crunch (and extra stability) is a huge bonus and really helps amplify the middle eastern appeal.

Athens Mini Fillo Shells are a great go-to item for Easter brunch and spring picnics. They are pre-baked for convenience, so just open the box and fill away.

I’ve used them for all sorts of things lately. The possibilities are endless!

Spicy Middle Eastern Deviled Egg Baskets #easter #deviledeggs

Athens Foods has a fun phyllo recipe contest going on. Click here to find out how to win great prizes with YOUR phyllo recipes.

COOKS NOTES

Don’t salt the yolk filling. Harissa is a little salty, dijon is salty, and capers are salty. If you add salt, you’ll regret it in the end.

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Yield: 30 bites

Prep Time: 15 minutes

Cook Time: 12 minutes

Middle Eastern Deviled Egg Recipe

Ingredients:

  • 12 eggs
  • 1/4 cup plain greek yogurt
  • 2 Tb. mayonnaise
  • 1 1/2 Tb. Harissa (middle eastern chile sauce)
  • 1 tsp. honey
  • 1 tsp. dijon mustard
  • 2 boxes Athens Mini Fillo Shells
  • 1 tsp. ground sumac (or paprika)
  • 3 Tb. fresh mint, cut chiffonade
  • 2 Tb. capers

Directions:

  1. Bring a large pot of water to a boil and lower the heat to a mild simmer. Crack the eggs over the boiling water and gently lower them in. Poach the eggs for 10-12 minutes. Check one at 10 minutes to make sure it's hard-cooked all the way through.
  2. Allow the eggs to cool. Then remove the yolks and place them in a food processor. (Save the cooked whites for green salads or potato salad.) Place the yogurt, mayo, harissa, honey and dijon in the food processor. Puree until smooth. Do not salt!
  3. Scoop the filling into a plastic zip bag. Snip the corner of the bag off and pipe the filling evenly into the Athen Mini Fillo Cups. Sprinkle with sumac, mint and capers. Serve immediately.

More Deviled Egg Ideas

Angel Eggs

Pink Beet Pickled Eggs ~ Bell’alimento

Avocado Deviled Eggs ~ This Mama Cooks

Bacon Ranch Deviled Eggs ~ Whipperberry

 

Disclosure: This post is sponsored by Athens Foods. All opinions are my own.

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50 Responses to “Middle Eastern Deviled Egg Baskets”

  1. #
    1
    Anne @The Cooking Campaign — March 18, 2013 @ 5:00 am

    What a wonderful idea! And I really love that you have the egg whites left over for other uses.

    Reply

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    2
    Brian @ A Thought For Food — March 18, 2013 @ 6:09 am

    Poaching them! That’s such a good idea. These look so festive!

    Reply

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    Heather Christo — March 18, 2013 @ 6:25 am

    My daughters feel the same way about hard boiled eggs- whites only, and then I have to remove the yolk and rinse the white and blah, blah.- maybe we should try deviled eggs! In those adorable baskets, these would be a very cute appetizer for Easter by the way!

    Reply

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    4
    Stacy | Wicked Good Kitchen — March 18, 2013 @ 6:25 am

    LOVE Athens Mini Fillo Shells, Sommer! The possibilities truly are endless. They are my go-to shells for quick hors d’ oeuvres & mini desserts. And, what a FABULOUS idea to poach the eggs until the yolk is fully cooked versus hard-boiling them. (Duh. Why didn’t I think of that?) Hard-boiling truly is a royal pain…because, the process can ruin a girl’s pretty nails. Grrr. Love me a sprinkle of capers, too. 5 stars, m’lady! xo

    Reply

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    Christie - Food Done Light — March 18, 2013 @ 6:25 am

    I adore this recipe. I totally feel the same way about the egg yolk. I thought it was just me! Love the poached egg in the tarts. Phyllo tarts are a staple in my freezer. Sharing.

    Reply

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    Paula - bell'alimento — March 18, 2013 @ 6:29 am

    What a great twist on a classic. Thanks for including my link in your round up too!

    Reply

  7. #
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    Rachel Cooks — March 18, 2013 @ 6:29 am

    Love these, Sommer! So fun and unique. I happen to have fillo shells, capers and sumac…hmmm…. ;)

    Reply

  8. #
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    Aimee @ Simple Bites — March 18, 2013 @ 6:31 am

    I’ve never used these shells, but I do love a good deviled egg and paired with capers? Yes please.

    Reply

  9. #
    9
    Tieghan — March 18, 2013 @ 7:11 am

    I have never liked deviled eggs, but these I would love! I love the shells and I love the spiciness! I have to make these for easter.

    Reply

  10. #
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    naomi — March 18, 2013 @ 7:14 am

    I love this idea, Sommer!! I’m so making it this way.

    Reply

  11. #
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    Kristen — March 18, 2013 @ 7:14 am

    These are so brilliant. I have an Athen’s recipe going up later today too (thank you!).

    Reply

  12. #
    12
    Marian (Sweetopia) — March 18, 2013 @ 7:18 am

    These flavours sound amazing!

    Reply

  13. #
    13
    Monet — March 18, 2013 @ 7:39 am

    What a unique way to serve deviled eggs! I’m having a baby shower in a few weeks, and these would be perfect additions to the spread! Thank you for sharing another lovely post, my friend. I hope this week is full of warmer weather, good food, and laughter.

    Reply

  14. #
    14
    Stephanie @ Girl Versus Dough — March 18, 2013 @ 7:41 am

    GENIUS! Also, delicious! :)

    Reply

  15. #
    15
    Jenny Flake — March 18, 2013 @ 8:10 am

    This really does look so amazing! Want!

    Reply

  16. #
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    Cookbook Queen — March 18, 2013 @ 8:10 am

    These are so fabulous!! We all know that the white part of the deviled egg is just there for show, anyhow.

    Reply

  17. #
    17
    Bev @ Bev Cooks — March 18, 2013 @ 8:27 am

    Dyyyyyyyyying.

    Reply

  18. #
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    marla — March 18, 2013 @ 8:49 am

    I LOVE deviled eggs ~ yours look wonderful + I must try ‘em soon!

    Reply

  19. #
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    Julie @ Table for Two — March 18, 2013 @ 8:53 am

    wow! these are so cute and i love the brilliant way you chose to make them. poaching the eggs for a flawless yolk! gorgeous and so creative :)

    Reply

  20. #
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    Nicole @ Young, Broke and Hungry — March 18, 2013 @ 10:45 am

    These look so unique and tasty! The mini shells are a great substitution.

    Reply

  21. #
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    Miss @ Miss in the Kitchen — March 18, 2013 @ 10:48 am

    I love deviled eggs every way and this is so creative and I’m sure yummy!

    Reply

  22. #
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    Russell van Kraayenburg — March 18, 2013 @ 11:20 am

    How cool are these! I’ve never thought about a deviled egg not being served in the white bits. Love it.

    Reply

  23. #
    23
    Heather | Farmgirl Gourmet — March 18, 2013 @ 12:29 pm

    I. Want. These. In. My. Belly. Yum!

    Reply

  24. #
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    Amanda — March 18, 2013 @ 12:33 pm

    These are absolutely beautiful :)

    Reply

  25. #
    25
    Gaby — March 18, 2013 @ 12:45 pm

    These are so cute! I’ve never had a deviled egg, but I might have to try this one!

    Reply

  26. #
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    Katrina @ Warm Vanilla Sugar — March 18, 2013 @ 12:49 pm

    These are so cool looking! Yum!

    Reply

  27. #
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    Kelly — March 18, 2013 @ 1:58 pm

    What a great idea, these look perfect for entertaining and the recipe sounds simply delish!

    Reply

  28. #
    28
    Maria — March 18, 2013 @ 2:01 pm

    Great twist on the classic!

    Reply

  29. #
    29
    Erika @ The Hopeless Housewife — March 18, 2013 @ 3:38 pm

    Wouldn’t these be the best addition to the Easter feast!

    Reply

  30. #
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    Laura (Tutti Dolci) — March 18, 2013 @ 4:55 pm

    Great idea! I love phyllo cups, they make appetizers a breeze :).

    Reply

  31. #
    31
    Cassie — March 18, 2013 @ 5:22 pm

    Fabulous idea, Sommer! I love this one!

    Reply

  32. #
    32
    Ashley Berger — March 18, 2013 @ 8:05 pm

    I have a love hate relationship with eggs as well! Either scrambled with cheese and veggies to cover them up, or deviled. That’s it! And, I usually eat the part with the least amount of white… This recipe will be perfect! Thanks for sharing.

    Reply

  33. #
    33
    Nutmeg Nanny — March 18, 2013 @ 9:37 pm

    This recipe is awesome. I love deviled eggs, it’s even better when a great twist is added to a classic!

    Reply

  34. #
    34
    Sylvie @ Gourmande in the Kitchen — March 18, 2013 @ 9:59 pm

    Smart idea to poach the eggs for this!

    Reply

  35. #
    35
    Diane {Created by Diane} — March 18, 2013 @ 10:59 pm

    Oh these are so wonderful, I love the little filo cups and the yolk is the yummiest part!

    Reply

  36. #
    36
    vianney — March 18, 2013 @ 11:05 pm

    What a great idea to poach the eggs and I love those little filo cups, we use them ALl the time!

    Reply

  37. #
    37
    Charlie — March 19, 2013 @ 6:57 am

    Good Morning!

    I also love devilled eggs. they are so great with a piece of lox on top.

    Your peel skins because the eggs are old enough, the eggs in the supermarket are at least three weeks old.

    I use my kitchen aid meat grinder, and the smallest rounds on the cutter.
    This way I can mash the entire egg and use the whites up. I do this for my egg salad, which basically when mashed up can be used for the devilled eggs. You should be able to do this with a grater style blade in your food processor as well.

    Works a treat!

    Your eggs look so good and I will be giving them a try.

    Have a Joyful Day :~D
    Charlie

    Reply

  38. #
    38
    Kelly Senyei | Just a Taste — March 19, 2013 @ 7:40 am

    What a festive Easter appetizer! I’m always on the hunt (pun intended… oh boy) for new deviled egg recipes and can’t wait to try these. Thanks for sharing!

    Reply

  39. #
    39
    Kevin @ Closet Cooking — March 19, 2013 @ 7:52 am

    What a nice take on deviled eggs!

    Reply

  40. #
    40
    Tara @ Unsophisticook — March 19, 2013 @ 8:50 am

    I love that you poached the eggs — what a great shortcut! Although I do love a good hard-boiled egg, but I actually bake mine instead.

    Reply

  41. #
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    Brandon @ Kitchen Konfidence — March 19, 2013 @ 12:03 pm

    Yum! I have a jar of homemade harissa sitting in my fridge right now, and i’m always looking for new ways to use it up. This is excellent!

    Reply

  42. #
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    Jeanette — March 19, 2013 @ 6:31 pm

    Sommer, I love the idea of poaching the eggs instead of peeling hard boiled eggs. I saw somewhere that steaming eggs works too (in their shell – going to give that try). Athens Filo shells are so convenient – I used them recently for a women’s event and filled them with salmon salad, a huge hit. These little deviled eggs in the filo shells sound fantastic!

    Reply

  43. #
    43
    Maureen | Orgasmic Chef — March 19, 2013 @ 7:46 pm

    These look fantastic. I wish we had those shells here because I’d be eating those deviled eggs this afternoon.

    Reply

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    mera — March 20, 2013 @ 4:13 pm

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    Reply

  45. #
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    Colette @ JFF! — March 21, 2013 @ 2:09 pm

    Sommer, these are so beautiful, I thought you piped the yolks!

    I’m a disaster at poaching, but am willing to try again, with your recipe.
    I hope mine come out so pretty & round.

    Reply

  46. #
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    Shaina — March 22, 2013 @ 8:59 pm

    What a fun twist on deviled eggs!

    Reply

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    corporate gifts singapore thumb drive — August 22, 2014 @ 10:05 pm

    You should be a part of a contest for one of the finest sites on the internet.
    I am going to recommend this site!

    Reply

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