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Mediterranean Deviled Eggs
Mediterranean Deviled Eggs pair tangy Greek yogurt and briny olives with feta and fresh dill for a bright, savory bite. The filling is smooth yet lively, with hints of garlic and a smoky paprika finish. Perfect for picnics, brunch spreads, or a make-ahead appetizer that disappears fast.
- Prep15 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Cut the eggs in half lengthwise and take out the yolks; set the whites aside.
- 2
Use a fork to mash the yolks in a small bowl. Stir in the Greek yogurt, vinegar, dill, feta, olives, olive brine, and garlic powder; mix until well combined.
- 3
Spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with smoked paprika. Refrigerate the eggs until serving.
- Calories 49.49 kcal Low Source
- Protein 4.33 g Low Source
- Carbs 0.4 g Moderate
- Total Fat 3.45 g Low Source
- Saturated Fat 1.44 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 96.69 mg High
- Sodium 57.64 mg Low Source
- Fiber 0.03 g Low Source
- Sugar 0.23 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 23.96 mg Low Source
- Iron 0.46 mg Low Source
- Potassium 7.42 mg Low Source
- Vitamin A 3.59 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.23 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Garlic 🧄