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Turkish Deviled Eggs Recipe

Turkish Deviled Eggs Recipe
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4.5 from 18 reviews

These Turkish Deviled Eggs are a flavorful twist on a classic appetizer, featuring a creamy filling with Greek yogurt, spices, and a drizzle of olive oil. Perfect for a Mediterranean-inspired spread or a party platter.

Ingredients

Units Scale

Egg Filling:

  • 6 large eggs, hard-boiled and peeled
  • 1/4 cup thick Greek yogurt or labneh
  • 1 tablespoon mayonnaise (optional)
  • 1 garlic clove, finely grated or minced
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Aleppo pepper (or mild chili flakes)
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

For Garnish:

  • Drizzle of olive oil
  • More Aleppo pepper or sumac
  • Chopped fresh dill or parsley

Instructions

  1. Slice and Prep Eggs: Slice hard-boiled eggs in half lengthwise and gently remove yolks. Place yolks in a bowl.
  2. Prepare Filling: Mash yolks with Greek yogurt, mayonnaise, garlic, lemon juice, Aleppo pepper, cumin, salt, and pepper until smooth.
  3. Fill Eggs: Spoon or pipe the filling back into the egg whites.
  4. Garnish: Drizzle with olive oil, sprinkle with Aleppo pepper or sumac, and garnish with dill or parsley.
  5. Serve: Serve chilled or at room temperature.

Notes

  • Labneh makes a tangier, more traditional base, but Greek yogurt works well too.
  • For extra richness, top with a crumble of feta or a dollop of harissa.

Nutrition

Find it online: https://easy-tapas-recipes.com/turkish-deviled-eggs-recipe/