Mediterranean Deviled Eggs

Mediterranean Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Sun-dried tomatoes, Greek yogurt, and chopped anchovy fillets give Mediterranean Deviled Eggs their distinct flair.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 85
Fat 5.2 g
Satfat 1.7 g
Sodium 151 mg


1 dozen eggs
6 tablespoons finely chopped sun-dried tomatoes
6 tablespoons 2% Greek yogurt
2 tablespoons chopped fresh chives
4 teaspoons lemon juice
6 finely chopped anchovy fillets
24 oregano leaves
1/4 teaspoon crushed red pepper (optional)


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir tomatoes, yogurt, chives, lemon juice, and anchovies into yolks. Divide among whites; top each egg with 1 oregano leaf. Sprinkle with crushed red pepper, if desired.

Robin Bashinsky,

Cooking Light

April 2014
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