Hey y'all! I've returned tanned and refreshed from Destin, Florida only to find a foot of snow at home. Isn't that lovely? For the love! It's the end of March!
Easter is also this weekend. Have any fun plans? I always love Easter! Food and family, I don't think it could get any better than that! Do you have any favorite recipes you make for Easter? I have Tamar here guest posting for a spin on the traditional deviled egg. Deviled eggs happen to be one of my favorite Easter foods!
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Middle Eastern Deviled Eggs
This deviled eggs recipe was
submitted by Tamar, a blogger and freelance writer at Deviled Eggs 101.
Many families are looking for
healthy recipes that are easy to cook and can also be easily switched up to
their liking. We are all used to seeing the classic version of deviled eggs, a
yolk mixture piped onto egg whites with bacon, paprika or dill garnish; however,
this recipe is a fun twist on the classic version and has a bit of an extra
crunchy touch.
There are many Americans who
love a deviled egg’s filling, but dislike the soft texture of the hard-boiled
egg whites. Though the recipe is called Middle Eastern Deviled Eggs, it’s
actually an exotic version of a spicy deviled eggs recipe, with only a few
authentic Middle Eastern ingredients added.
These ingredients include Athens® Mini Fillo Shells, harissa, sumac, and capers.
Harissa is an authentic Middle Eastern red chili sauce mixture with garlic, will
add an explosion of flavor to this recipe, and can be found in the
international foods aisle in most supermarkets. For this upcoming Easter
holiday, try this amazing hors
d'oeuvres recipe with leftover Easter eggs.
Ingredients
12 Eggs
1/4 Cup Plain Greek Yogurt
2 Tablespoons Mayonnaise
1 1/2 Tablespoons Harissa
1 Teaspoon Honey
1 Teaspoon Dijon Mustard
2 Boxes Athens Mini Fillo
Shells
1 Teaspoon Ground Sumac
3 Tablespoons Fresh Mint, cut
2 Tablespoons Capers
Directions
Step #1: Place 12 eggs in a
pot, fill with enough cold water to cover about 1-2 inches on top of the eggs. If
possible, place eggs in a single layer to minimize cracking.
Step #2: Put the burner on high
and bring the water to a boil. Once the water begins to boil for 2 minutes,
remove the pot from the burner.
Step #3: Allow the eggs to
sit for 15 minutes to complete the cooking process. To accelerate the process,
feel free to create an ice bath to place the eggs in or run cold water over the
eggs while in the pot.
Step #4: Peel the eggshells and cut the eggs in
half, lengthwise. Discard the egg whites unless you wish to use them for
another recipe (or to top a salad).
Step #5: Use a spoon to gently scoop out the yolks.
Place the egg yolks into a food processor or mixing bowl.
Step #6: Mix together the Greek yogurt, mayo (lite mayo is
acceptable), harissa, honey and Dijon in the food processor. Puree with the
yolk until smooth. If using a mixing bowl, use a fork to ground and mix the
ingredients together.
Step #7: Using a spoon or pastry bag (even a
Ziploc bag with a corner cut will do), pipe and spread the filling evenly into
the Athens Mini Fillo Cups.
Step #8: Sprinkle with mint, sumac, and capers. Serve immediately.
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Thanks, Tamar for guest posting! Please stop over at the site to see all of the other Deviled Egg creations!