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Mediterranean Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
Sun-dried tomatoes, Greek yogurt, and chopped anchovy fillets give Mediterranean Deviled Eggs their distinct flair.


  • 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)

Nutrition Information

  • calories 85
  • fat 5.2 g
  • satfat 1.7 g
  • sodium 151 mg

How to Make It

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

  2. 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.