Smoky Greek Yogurt Deviled Eggs

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Smoky Greek Yogurt Deviled Eggs are super tasty treats, you can easily pop 5 or 6 of these little delights into your mouth and tummy, be quite satisfied, and yet not so full you can’t enjoy the full meal to come. A great snack to get your appetite whetted!

Smoky Greek Yogurt Deviled Eggs

Smoky Greek Yogurt Deviled Eggs Recipe-

Ingredients:

(Makes 12 deviled eggs)

*Note: If you struggle with peeling your boiled eggs perfectly (which is essential for this recipe, the eggs have to be perfectly smooth to make a good presentation) read and watch a quick tutorial we posted here on Ethnic Foods R Us on Perfect Boiled Egg Peeling.

Directions:
  1. Slice the boiled and peeled eggs in half, scoop out the yolks and place into a mixing bowl. Set the firm whites aside on a plate.
  2. Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined. Mix in the sun-dried tomatoes, smoked paprika and salt.
  3. Taste and, if you wish, add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. Adding the entire cup of yogurt will make quite a lot of filling and it will be thin. I prefer my eggs very creamy, so I do add the whole cup.
  4. In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it’s ready. Add the shallot slices to the pan and cook until they turn golden brown and are crumbly. Using a slotted spoon, remove them from the pan and place on a paper towel. While they’re still hot, sprinkle lightly with salt. Once they have cooled enough to handle, crumble them into little bits.
  5. Using a small spoon, fill each egg white with a generous amount of filling.
  6. If serving immediately, top each one with frizzled shallot crumbles. Or cover with plastic wrap and refrigerate, and top with the shallots just before serving.
  7. Smoky Greek Yogurt Deviled Eggs are best eaten while still very warm, but are also good for a few hours and taste good at room temperature.

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