Looking for a delightful twist on a classic appetizer that will impress your guests and tantalize their taste buds? Look no further than these Labneh Yogurt Deviled Eggs! This Middle Eastern-inspired recipe swaps out traditional mayonnaise for creamy labneh, creating a rich and tangy filling that elevates the humble deviled egg to gourmet status. With just 25 minutes from start to finish, you can whip up a batch of these delectable bites that are perfect for any gathering. Trust us, once you try this unique take on a beloved favorite, you'll never go back to the old way!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup labneh
- 1 tablespoon lemon juice
- Salt to taste
- Paprika for garnish
Instructions
- Begin by placing the 6 large eggs in a pot and covering them with cold water. Ensure the water level is about an inch above the eggs.
- Bring the pot to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pot with a lid and remove it from the heat.
- Let the eggs sit in the hot water for about 10 minutes. This will ensure they are hard-boiled but still creamy in texture.
- While the eggs are cooking, prepare a bowl of ice water. After 10 minutes, carefully transfer the eggs to the ice water to stop the cooking process. Allow them to cool for at least 5 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shells, then peel the eggs under running water to make the process easier.
- Cut each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving platter.
- Add 1 cup of labneh, 1 tablespoon of lemon juice, and salt to taste to the bowl with the egg yolks. Using a fork or a whisk, mash and mix the ingredients together until smooth and creamy.
- Using a spoon or a piping bag, fill each egg white half with the labneh-yolk mixture, making sure to mound it slightly for a nice presentation.
- Once all the egg whites are filled, sprinkle paprika over the top of each deviled egg for garnish.
- Serve the labneh yogurt deviled eggs immediately, or refrigerate them for up to an hour before serving to let the flavors meld.
Tips
- Perfect Hard-Boiled Eggs: For perfectly cooked eggs, make sure to let them sit in the hot water for exactly 10 minutes. This ensures a creamy texture without any greenish ring around the yolk.
- Peeling Made Easy: To make peeling easier, try peeling the eggs under running water. The water helps to loosen the shell and makes the process smoother.
- Customize Your Filling: Feel free to add your favorite herbs or spices to the labneh-yolk mixture. Fresh dill, chives, or even a pinch of cumin can add an exciting flavor twist.
- Presentation Matters: When filling the egg whites, use a piping bag for a beautiful presentation. If you don’t have one, a zip-top bag with a corner snipped off works just as well.
- Chill for Flavor: For the best flavor, refrigerate the filled deviled eggs for about an hour before serving. This allows the flavors to meld beautifully.
- Garnish Creatively: In addition to paprika, consider garnishing with fresh herbs, a drizzle of olive oil, or even a sprinkle of za'atar for an extra burst of flavor.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 2g
Protein: 14g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 340mg
