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