This post may contain affiliate links.
These Mediterranean deviled eggs will be your favorite! They’re very delicious and light thanks to Greek yogurt, feta and spices. I’ve included instructions on how to prepare the eggs and variations of this delicious appetizer.
If you’re looking for a way to use up hard boiled eggs, today’s recipe is for you. I love this Mediterranean egg salad for a quick healthy lunch, but if I’m hosting, these Mediterranean deviled eggs will definitely make an appearance! They also vanish within minutes because they are simply super delicious!
Table of Contents
Why I Love This Recipe
- Delicious: The flavors are out of this world! The yolks are mixed with feta and dill, making this recipe a special treat.
- Easy: Homemade deviled eggs are easy to make and they’re always a favorite at parties and gatherings. This is a simple recipe that you can enjoy any time of the year.
- Healthy: Using Greek yogurt instead of mayonnaise is what makes these Mediterranean deviled eggs light and a healthier alternative to the classic.
Ingredients And Substitutions
- Eggs: Use large eggs for this recipe and boil them until the center is hard, full description is mentioned below. If you own an instant pot, check out my instant pot hard boiled eggs recipe.
- Greek yogurt: Instead of mayonnaise, we are using yogurt to make the filling. This would make the filling creamy and light. You can use non-dairy yogurt if preferred, just make sure it’s not flavored.
- Feta: To add flavor, we are using crumbled feta. It’s always best to purchase a block of feta and crumble as much as you need to preserve the moisture.
- Dill: Dill and feta go hand in hand, it adds freshness to the filling and is also visually appealing.
- Aleppo pepper: To add flavor and color, top the deviled eggs with some Aleppo pepper right before serving. You can also use crushed red pepper but keep in mind it’s hotter.
How To Make Hard Boiled Eggs For Deviled Eggs
- Place the eggs in a saucepan and cover with cold water. Make sure the water is 1 inch above the eggs.
- Place the saucepan over medium high heat and bring to a boil. When the water starts boiling, set a timer for 7 minutes.
- After 7 minutes remove the eggs from the saucepan using a slotted spoon and place the in a bowl of ice water.
- Let the eggs cool completely in ice water and then peel them.
How To Make Deviled Eggs Mediterranean Style
- Prepare the eggs: Once the eggs are completely cool, peel them and slice them in half lengthwise. Scoop out the yolks and place them in a separate bowl.
- Prepare the filling: Mash the yolks using a fork and mix in the Greek yogurt, crumbled feta and chopped dill. Taste and season with salt and pepper. For a smoother filling, blend the yolks with the cheese and yogurt in a food processor.
- Fill the halves: Transfer the filling into the egg white halves.
- Garnish: Top with some Aleppo pepper and fresh or dried dill.
Tips For Making Deviled Eggs
- Make sure to give the eggs an ice bath before peeling them, this will stop the cooking process and make the eggs easy to peel.
- You can make the hard boiled eggs up to 2 days in advance, but I don’t recommend making the deviled eggs the day before serving since they won’t be as fresh.
- Remove the yolks gently so the egg whites stay intact.
- Get creative! These Mediterranean deviled eggs are so versatile and you can add or remove ingredients as you please. Some of my favorite additions are olives, sun dried tomatoes and chopped parsley.
Storage
Store the leftovers in an airtight container (preferably glass) and refrigerate for up to 3 days. I don’t recommend freezing deviled eggs since the flavor and texture would change and the yolks would become grainy.
Frequently Asked Questions
Leaving the eggs in ice water after boiling will make the peeling a lot easier. Another suggestion is to peel the eggs under running cold water.
It’s possible to prepare them up to 2 days in advance, but you need to keep the prepared filling separate from the whites, in two separate containers. You can also boil and peel the eggs up to 2 days in advance. Keep the peeled eggs in an airtight container in the refrigerator until you’re ready to make the deviled eggs.
This really depends on your party, how hungry the guests are and if you have other appetizers and snacks as well. I usually go for 2-3 deviled eggs per person, meaning 1 ½ egg per guest.
It’s best to use a sharp clean knife to cut the eggs in half. Clean the knife in between cuts to prevent the yolk smearing.
More Tasty Egg Recipes
Summer Recipes
Mediterranean Egg Salad Recipe (No Mayo!)
Turkish Recipes
Çılbır: Turkish Poached Eggs with Garlic Yogurt Sauce
Mediterranean recipes
Menemen Recipe (Turkish scrambled eggs)
Breakfast and Brunch
Easy Shakshuka with Feta
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Mediterranean Deviled Eggs
Ingredients
- 6 eggs
- 1/3 cup yogurt
- 2 tbsp feta cheese
- 1/4 cup chopped fresh dill
- 1 tsp Aleppo pepper
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
To Make Hard Boiled Eggs
- Place the eggs in a saucepan and cover them with water so that it's 1 inch above the eggs. Place over medium high heat and bring to a boil.
- Boil for 7 minutes, turn the heat off, remove the eggs from the saucepan and place them in a bowl of ice water.
- Let the eggs cool completely and then peel them.
To Make The Deviled Eggs
- Slice the hard boiled eggs in half lengthwise and scoop out the yolks. Transfer them to a bowl and mash them using a fork.
- Mix the yolks with Greek yogurt, feta, dill, Aleppo pepper, kosher salt and pepper. For smoother texture, use a food processor.
- Fill the egg whites with the filling. Top with Aleppo pepper and more dill if desired.
Video
Notes
- Store the leftovers in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing deviled eggs as the flavor and texture would change.
- You can make the hard boiled eggs up to 2 days in advance and keep them refrigerated until you’re ready to make the deviled eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These deviled eggs were such a delicious change from the norm. I was happily surprised how good the feta was in these – delish!
I love when a family favorite gets lightened up and you can’t tell the difference! I’ll be making these for lots of future gatherings!
I made these deviled eggs for a party over the weekend and everyone loved them! Making again for the Super Bowl!
These were delicious! We eat deviled eggs all the time here for no reason, just because we love them. I really enjoyed the flavors in these!
I’ve never heard of using Greek yogurt in deviled eggs before. This looks delicious!
Such a great appetizer. I love your spin on it – med style!
Deviled eggs are a must at our holiday gatherings. They are also my favorite. Love the idea of the feta in these…sounds superb!
I’m always on the hunt for deviled egg recipes and this mediterranean version looks simply delicious!!
What a great twist on devilled eggs. I love anything with feta.