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–+ servings

Taramosalata Deviled Eggs

Deviled eggs get a Greek upgrade: instead of the usual mayo-mustard filling, these beauties are stuffed with a silky blend of creamy feta, briny capers, and bright lemon that makes every bite taste like mezze on a sun-drenched harbor.
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Course: Breakfast
Cuisine: Greek
Servings: 12 halves
Calories: 165kcal

Ingredients

  • 6 large eggs hard-boiled and peeled
  • 3 oz feta cheese softened
  • 2 tbsp full-fat Greek yogurt
  • 1 tbsp capers drained and minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh dill chopped
  • 1/4 tsp smoked paprika for garnish

Instructions

  • Halve the hard-boiled eggs lengthwise and pop yolks into a mixing bowl.
  • Mash yolks with feta and Greek yogurt until smooth. Add capers, lemon juice, zest, and dill. Season with salt and pepper.
  • Transfer filling to a piping bag or zip-lock with one corner snipped.
  • Pipe generously back into the egg white halves.
  • Dust with smoked paprika, top with a tiny dill sprig, and arrange on a platter.

Nutrition

Serving: 2halves | Calories: 165kcal | Protein: 11g | Fat: 12g
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