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
Servings: 30 bites
- 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.