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

Robin Bashinsky
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

85 calories; fat 5.2g; saturated fat 1.7g; sodium 151mg.
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