Greek Deviled Eggs with Ouzo
Elevate your appetizer game with these Greek Deviled Eggs with Ouzo, a Mediterranean twist on the classic party favorite! Perfectly hard-boiled eggs are filled with a luscious blend of creamy Greek yogurt, tangy feta cheese, zesty lemon juice, and aromatic dill, creating a flavor profile that captures the essence of Greek cuisine. A hint of ouzo—a traditional Greek anise-flavored spirit—adds a unique and sophisticated depth, while capers and minced garlic infuse bursts of savory goodness. Finished with a sprinkle of paprika and optional fresh parsley, these deviled eggs are a visually stunning, chilled treat that’s as refreshing as it is flavorful. Ideal for brunch spreads, cocktail parties, or holiday gatherings, this recipe is easy to prepare yet undeniably impressive. Don’t skip this crowd-pleasing, Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons Greek yogurt
- 2 tablespoons feta cheese, crumbled
- 1 teaspoon ouzo (optional)
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 tablespoon dill, finely chopped
- 1 teaspoon capers, rinsed and chopped
- 1 clove garlic, minced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley, finely chopped (optional for garnish)
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water is boiling, reduce the heat to a gentle simmer and cook the eggs for 10-12 minutes.
While the eggs are cooking, prepare an ice water bath in a large bowl.
Once the eggs are done, transfer them to the ice water bath and let them cool for 5 minutes.
Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter.
Mash the egg yolks with a fork until smooth. Add the Greek yogurt, feta cheese, ouzo (if using), lemon juice, olive oil, dill, capers, garlic, salt, and black pepper. Mix until well combined and creamy.
Transfer the yolk mixture into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the mixture into the cavity of each egg white half, filling generously.
Sprinkle the top of the filled eggs with paprika and garnish with finely chopped parsley, if desired.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy these Greek-inspired deviled eggs!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 360 mg | 28% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
