Mediterranean Diet Classic Deviled Eggs
Elevate your appetizer game with these Mediterranean Diet Classic Deviled Eggs, a vibrant twist on the beloved classic. This recipe swaps out traditional mayo for creamy Greek yogurt and a drizzle of heart-healthy extra virgin olive oil, perfectly aligning with Mediterranean diet principles. Flavored with tangy Dijon mustard, fresh lemon juice, and a medley of finely chopped calamata olives, capers, and parsley, these deviled eggs boast a bold, briny depth that’s irresistibly delicious. Finished with a sprinkle of paprika and chilled to perfection, they’re ideal for entertaining or a nutritious snack. Ready in just 25 minutes, these Mediterranean deviled eggs are as wholesome as they are flavorful—perfect for health-conscious foodies seeking an easy, crowd-pleasing dish.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons calamata olives, finely chopped
- 1 tablespoon capers, rinsed and finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with cold water by about 1 inch.
Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes.
After the eggs have rested, transfer them to a bowl of ice water to cool completely, about 5 minutes.
Carefully peel the cooled eggs and slice each egg in half lengthwise. Remove the yolks and place them in a medium bowl, setting the whites aside.
Add Greek yogurt, olive oil, Dijon mustard, and lemon juice to the egg yolks. Mash the mixture with a fork until it's smooth and creamy.
Stir in the chopped calamata olives, capers, and fresh parsley. Season with sea salt and black pepper to taste.
Spoon or pipe the egg yolk mixture back into the egg white halves, dividing it evenly among them.
Sprinkle the tops with paprika for garnish.
Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled, garnish with additional parsley if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 588 mg | 13% | |
*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.
