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 Recipe-
(Makes 12 deviled eggs)
- 6 eggs, hard-boiled and peeled*
- 1/2 to 1 cup plain Greek yogurt (please no substitutes! Only plain Greek Yogurt will do this recipe justice.)
- 2 tablespoons sun-dried tomatoes, finely chopped
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more for the shallots
- 1-2 fresh shallots, thinly sliced
- 1/4 cup pure peanut oil
*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.
- 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.
- 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.
- 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.
- 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.
- Using a small spoon, fill each egg white with a generous amount of filling.
- 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.
- 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.