Greek Deviled Eggs
Prep Time: 20 minutes | Cook Time: 14 minutes | Chill Time: 15 minutes | Total Time: 50 minutes | Serves: 12
Greek Oregano Deviled Eggs
I am on a deviled egg kick. Eggs have protein and little fat, so I can eat them without skimping on Weight Watchers. Depending on their preparation, they can offer a ZERO-point treat or meal! I am all about that!
I have added some traditional Greek flavors (lemon and oregano/dill) to liven the deviled eggs and bring a pop of flavor to your mouth!
If you use dried oregano or dried dill, it’s best to let the yolk mixture sit for a bit to allow the herbs to “rehydrate” and become a bit softer. That will also allow the flavors to come through better.
Greek Dill Deviled Eggs
You can also finely grate a raw garlic clove into the mixture instead of using garlic powder. I suggest ½ of a clove because raw garlic tastes bitter if overused.
See my previous post, Curried Deviled Eggs, for another fabulous recipe! One more Deviled Eggs recipe is on the way!
Enjoy!
Greek Deviled Eggs
Deviled Eggs flavored with oregano (or dill) and lemon. WW friendly recipe.
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise or plain Greek yogurt
- 1 teaspoon fresh Mediterranean oregano or fresh dill, chopped, see Notes
- 2 - 3 teaspoons lemon juice, or to taste, freshly-squeezed is best
- 1/4 teaspoon garlic clove, finely grated, or garlic powder
- 1/8 teaspoon onion powder
- 1/4 - 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper
- 1/2 teaspoon smoked paprika or sumac spice, for sprinkling, optional
- 1 tablespoon fresh chives, thinly sliced, for sprinkling
Instructions
- Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the top of the pot.
- Set your timer for 14 minutes. (Overcooking eggs is what causes the greyish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.
- While the eggs are steaming, fill a medium-sized bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
- Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
- Make the filling. Once the eggs are cooled, peel them. Run them under water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
- Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. My small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth.
- Add the mayonnaise or Greek yogurt, oregano or dill, lemon juice, garlic powder, onion powder, salt and pepper as desired. Gently combine the ingredients. Taste for seasoning and adjust. (Keep tasting and adjusting until you get the right amount of salt and pop from the lemon.) The mixture should be stiff enough to pipe the filling with a large frosting tip, but you can spoon the filling into the egg white if you prefer.
- Evenly divide the mixture by filling/piping the yolk filling into the empty “holes” in the egg whites.
- Sprinkle the tops with sumac and chives just before serving. The sumac will darken as it sits. Be aware of this. You may want to opt for sprinkling with paprika if you’re going to be traveling with the eggs or they’ll be sitting on a table for a couple of hours. Sumac is a traditional Grecian spice, but a little persnickety.
- Serve immediately or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an airtight container. See Notes.
Notes
- Allow the yolk mixture to sit for 15 minutes to “rehydrate” the dried herb before piping.
Just in case you skipped over the intro-writing, here’s some information you need on the safety of hard-boiled eggs. The cooked hard-boiled eggs can be made up to 4 days in advance. USDA says hard-boiled eggs can be kept refrigerated (peeled or left in their shells) for up to a week. Cook the eggs in advance enough that you count the time they are prepared into Curried Deviled Eggs and consumed within a week. That may allow you to make them up to 4 days in advance or make the day of serving. Just give yourself a safe week to make and consume. Got it?
Dill and oregano are both used in Greek recipes. Even though they have distinct flavors and aromas, either herb can be used in the recipe. Choose which you’d like. Both are delicious! The fresh dill resembles traditional deviled eggs, but with a lot more lemony flavor.
Nutrition Facts
Greek Deviled Eggs
Amount per Serving
Calories
68.55
% Daily Value*
Fat
5.95
g
9
%
Saturated Fat
1.28
g
8
%
Trans Fat
0.01
g
Polyunsaturated Fat
2.57
g
Monounsaturated Fat
1.74
g
Cholesterol
93
mg
31
%
Sodium
99.37
mg
4
%
Potassium
43.65
mg
1
%
Carbohydrates
0.47
g
0
%
Fiber
0.09
g
0
%
Sugar
0.15
g
0
%
Protein
3.2
g
6
%
Vitamin C
0.87
mg
1
%
Calcium
17.29
mg
2
%
Iron
0.52
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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