Best 3 Greek Deviled Eggs With Ouzo Recipes

**A Culinary Journey to Greece: Discover the Exquisite Flavors of Greek Deviled Eggs with Ouzo**

Embark on a culinary odyssey to the vibrant shores of Greece and unveil the enticing flavors of "Greek Deviled Eggs with Ouzo". This tantalizing appetizer, rooted in traditional Greek cuisine, offers a unique twist on the classic deviled egg, infusing it with the essence of the Mediterranean. Prepare to tantalize your taste buds with a symphony of flavors as we delve into the delectable recipes featured in this article. Discover the original "Greek Deviled Eggs with Ouzo" recipe, where hard-boiled eggs are transformed into culinary masterpieces, filled with a creamy mixture of mayonnaise, mustard, and the aromatic anise flavor of ouzo.

For those seeking a touch of heat, the "Spicy Greek Deviled Eggs with Ouzo" recipe elevates the experience with a hint of cayenne pepper, adding a subtle warmth that complements the richness of the filling. For a vegetarian delight, the "Greek Deviled Eggs with Feta and Ouzo" recipe replaces the egg yolks with a savory blend of feta cheese, mayonnaise, and ouzo, creating a delightful balance of textures and flavors. And for those who prefer a more classic approach, the "Traditional Greek Deviled Eggs" recipe offers a straightforward yet satisfying rendition of this beloved appetizer.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can recreate these culinary gems in their own kitchens. Detailed ingredient lists and variations allow for customization, inviting you to explore your creativity and personal preferences. Indulge in the vibrant flavors of Greece with these Greek Deviled Eggs with Ouzo recipes, perfect for any occasion, whether it's a casual gathering, a festive celebration, or simply a delightful treat to enjoy at home.

Here are our top 3 tried and tested recipes!

GREEK DEVILED EGGS

Greek Deviled Eggs image

Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
2 tablespoons crumbled feta cheese
1 tablespoon plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped oil-packed sun-dried tomato
2 Greek olives, pitted and chopped
Dash each salt and pepper
Additional Greek olives, halved and thinly sliced sun-dried tomatoes, optional

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

Nutrition Facts :

SLIM GREEK DEVILED EGGS

Slim Greek Deviled Eggs image

When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons crumbled feta cheese
1 teaspoon dried oregano
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Greek olives, optional

Steps:

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, feta, oregano, lemon zest, lemon juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with olives. Chill until serving.

Nutrition Facts : Calories 42 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 96mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

GREEK DEVILED EGGS

Greek Deviled Eggs image

Who doesn't like deviled eggs? This modification of a recipe from SimplyRecipes gives eggs a decidedly Greek flavor and a beautiful finished product. Perfect for a dinner party or brunch.

Provided by strawberrybird

Categories < 30 Mins

Time 30m

Yield 12 eggs, 6 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
1 cup Greek yogurt or 1 cup regular yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil

Steps:

If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
Mix in sun-dried tomatoes, salt, and paprika.
Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.

Nutrition Facts : Calories 158.1, Fat 13.9, SaturatedFat 2.8, Cholesterol 186, Sodium 191.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 6.6

Tips:

For a richer flavor, use high-quality Greek yogurt.
If you don't have ouzo, you can substitute another anise-flavored liqueur, such as sambuca or pastis.
To make the eggs easier to peel, place them in a bowl of cold water for a few minutes before boiling.
To prevent the egg yolks from turning green, remove them from the heat as soon as they are cooked.
For a more elegant presentation, pipe the filling into the egg whites using a pastry bag fitted with a star tip.

Conclusion:

Greek deviled eggs with ouzo are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs. With their creamy filling, hint of anise, and beautiful presentation, these deviled eggs are sure to impress your guests.