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Who doesn’t love deviled eggs? Fun to eat and intensely flavored, they’re so easy to make. Our version uses sun-dried tomatoes, chives and lemon juice for an earthy, Mediterranean-inspired flavor.

Ingredients

12 large eggs
6 tablespoons finely chopped sun-dried tomatoes
6 tablespoons VOSKOS® Original Plain
2 tablespoons chopped fresh chives
4 teaspoons lemon juice
6 finely chopped anchovy fillets (optional)
Salt and pepper to taste
Paprika for garnish

Directions

Place eggs in a single layer in a saucepan and cover with enough water that there is 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add sun-dried tomatoes, yogurt, chives, lemon juice, anchovies, season with salt and pepper as needed (you won;t need much salt if you've used anchovies) and mix well.

Spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Nutrition

Serves: 12

Calories: 85
Total Fat: 1.6 g
Carbohydrate: 0.9 g
Protein: 6.9 g

Voskos®

Mediterranean Deviled Eggs

Ingredients

Recommended Products

Original Plain