Middle Eastern Deviled Egg Recipe
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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!
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 a good deviled egg recipe, 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.
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 zesty 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.
Today’s Middle Eastern 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.
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.
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!
Middle Eastern Deviled Egg Recipe are a wonderful twist on a classic!
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.
More Deviled Egg Ideas
Pink Beet Pickled Eggs ~ Bell’alimento
Avocado Deviled Eggs ~ This Mama Cooks
Bacon Ranch Deviled Eggs ~ Whipperberry
Middle Eastern Deviled Egg Recipe
- 12 large eggs
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons Harissa Middle Eastern chile sauce
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 boxes Athens Mini Fillo Shells
- 1 teaspoon ground sumac or paprika
- 3 tablespoons fresh mint cut chiffonade
- 2 tablespoons capers
- 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.
- 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!
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Athens Foods. All opinions are my own.
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What a fun twist on deviled eggs!
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.
These look fantastic. I wish we had those shells here because I’d be eating those deviled eggs this afternoon.
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!
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!
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.
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!
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
What a nice take on deviled eggs!
What a great idea to poach the eggs and I love those little filo cups, we use them ALl the time!
Oh these are so wonderful, I love the little filo cups and the yolk is the yummiest part!
Smart idea to poach the eggs for this!
This recipe is awesome. I love deviled eggs, it’s even better when a great twist is added to a classic!
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.
Fabulous idea, Sommer! I love this one!
Great idea! I love phyllo cups, they make appetizers a breeze :).
Wouldn’t these be the best addition to the Easter feast!
Great twist on the classic!
What a great idea, these look perfect for entertaining and the recipe sounds simply delish!
These are so cool looking! Yum!
These are so cute! I’ve never had a deviled egg, but I might have to try this one!
These are absolutely beautiful :)
I. Want. These. In. My. Belly. Yum!
I love deviled eggs every way and this is so creative and I’m sure yummy!
These look so unique and tasty! The mini shells are a great substitution.
How cool are these! I’ve never thought about a deviled egg not being served in the white bits. Love it.
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 :)
I LOVE deviled eggs ~ yours look wonderful + I must try ’em soon!
These are so fabulous!! We all know that the white part of the deviled egg is just there for show, anyhow.
This really does look so amazing! Want!
GENIUS! Also, delicious! :)
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.
These flavours sound amazing!
These are so brilliant. I have an Athen’s recipe going up later today too (thank you!).
I love this idea, Sommer!! I’m so making it this way.
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.
I’ve never used these shells, but I do love a good deviled egg and paired with capers? Yes please.
Love these, Sommer! So fun and unique. I happen to have fillo shells, capers and sumac…hmmm…. ;)
What a great twist on a classic. Thanks for including my link in your round up too!
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.
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
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!
Poaching them! That’s such a good idea. These look so festive!
What a wonderful idea! And I really love that you have the egg whites left over for other uses.