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5 from 2 votes

Middle Eastern Deviled Egg Recipe

A fun twist on a classic deviled egg recipe. These slightly spicy deviled eggs are white-less and loaded with flavor and crunch!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Appetizer
Cuisine: American, Middle Eastern
Servings: 30 bites
Calories: 47kcal
Author: Sommer Collier


  • 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.