Imagine a classic appetizer transformed with a bold Greek twist that will make your guests swoon! These aren't your ordinary deviled eggs - they're a culinary journey infused with the spirit of Greece, featuring the distinctive anise flavor of ouzo. Perfect for parties, gatherings, or when you want to elevate a simple dish into a gourmet experience, these Greek Deviled Eggs will become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon ouzo
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a medium saucepan and cover completely with cold water, ensuring water level is about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately remove pan from heat, cover, and let sit for exactly 12 minutes to achieve perfectly hard-boiled eggs.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes while eggs are cooking.
- After 12 minutes, carefully transfer eggs from hot water directly into the ice bath to stop the cooking process and prevent green rings around yolks.
- Let eggs cool in ice bath for 5 minutes, then gently crack and peel shells under running cold water.
- Slice each egg precisely in half lengthwise using a sharp knife, wiping blade clean between cuts.
- Carefully remove egg yolks and place them in a medium mixing bowl.
- Mash yolks with a fork until they become smooth and crumbly.
- Add mayonnaise, ouzo, Dijon mustard, salt, and pepper to the mashed yolks, mixing thoroughly until creamy and well combined.
- Transfer yolk mixture into a piping bag or use a spoon to fill egg white halves evenly.
- Sprinkle paprika lightly over filled eggs for a traditional Greek garnish.
- Refrigerate eggs for at least 30 minutes before serving to allow flavors to meld and enhance taste.
- Serve chilled and enjoy your Greek-inspired deviled eggs with a hint of ouzo.
Tips
- Use fresh eggs that are at least a week old for easier peeling after hard-boiling.
- Always use an ice bath to stop the cooking process and ensure a creamy, smooth yolk texture.
- For the smoothest filling, press the egg yolks through a fine mesh sieve before mixing with other ingredients.
- If you don't have a piping bag, use a zip-lock bag with a corner cut off to fill egg whites neatly.
- The ouzo adds a unique flavor, but go easy - a little goes a long way!
- For best flavor, let the eggs chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Garnish just before serving to keep the paprika looking fresh and vibrant.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 185mg
