Middle Eastern Deviled Egg Recipe
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
- 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.
Disclosure: This post is sponsored by Athens Foods. All opinions are my own.