Description
Deviled eggs are always one of the first appetizers to disappear — and this Mediterranean version gives the classic a fresh, zesty upgrade. By using Greek yogurt, lemon, garlic, and herbs, you get a lighter, brighter filling with plenty of flavor. They’re easy to make, great for gatherings, and perfect when you want something simple but impressive.
Ingredients
Ingredients (Serves 6 – makes 12 halves)
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6 large eggs
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¼ cup plain Greek yogurt (full-fat or 2%)
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1 teaspoon fresh lemon juice
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1 small garlic clove, finely grated (optional)
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1 tablespoon finely chopped fresh dill or parsley
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Salt and black pepper, to taste
Toppings (choose any):
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Sliced Kalamata olives
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Finely diced cucumber
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Extra chopped herbs
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Light sprinkle of lemon zest
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Pinch of paprika or oregano
Instructions
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Hard-boil the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10 minutes. -
Cool and peel
Transfer eggs to an ice bath for at least 5 minutes. Peel and pat dry. -
Slice and remove yolks
Cut eggs in half lengthwise. Gently remove yolks and place them in a bowl. Arrange whites on a plate. -
Make the filling
Mash yolks with Greek yogurt, lemon juice, garlic, herbs, salt, and pepper until smooth and creamy. Taste and adjust seasoning. -
Fill the eggs
Spoon or pipe the mixture into the egg white halves. -
Add toppings
Garnish with olives, cucumber, herbs, or lemon zest. Chill until ready to serve.
Notes
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Use slightly older eggs — they peel more easily than very fresh ones.
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Don’t skip the ice bath — it stops cooking and helps prevent green yolks.
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Make it smoother — press the filling through a sieve or blend briefly for extra creaminess.
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Make ahead — boil eggs up to 2 days early and store peeled in the fridge. Fill the day you serve.
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Too runny? Chill the filling 20–30 minutes to firm it up.