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Turkish Deviled Eggs

Enjoy a creamy twist on classic deviled eggs with the richness of Greek yogurt, fresh herbs, and Aleppo pepper flakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Side Dish
Cuisine: Turkish
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Hard boiled eggs Use whatever boiling method you’d like!
  • 3 tbsp Greek yogurt
  • 1 clove garlic, minced
  • 1 pinch Sumac
  • salt to taste Salt and freshly ground pepper
  • 1/4 tsp White wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 piece Lemon Juiced and used for zest.
  • 4 tbsp Butter For browning.
  • 2 tbsp Olive oil
  • 2 tsp Aleppo pepper flakes
  • 1/8 cup Chopped mint Loosely packed
  • 1/8 cup Chopped parsley Loosely packed
  • 1/8 cup Chopped dill Loosely packed

Method
 

Preparation
  1. Cut the eggs in half lengthwise and scoop out the yolks into a small bowl.
  2. Add Greek yogurt, minced garlic, sumac, white wine vinegar, Dijon mustard, and a squeeze of lemon juice to the yolks. Season with salt and pepper, then mash together with a fork until smooth.
  3. Transfer the yolk mixture to a piping bag or a plastic bag with the corner snipped off and fill the egg white halves.
Cooking
  1. In a small saucepan, melt the butter over medium heat until it starts to brown. Remove from heat and stir in the olive oil and Aleppo pepper flakes. Let it cool for a few minutes.
  2. Spoon the cooled peppered butter over each egg half, including some of the sediment for extra flavor.
Finishing Touches
  1. Top with chopped mint, parsley, and dill. Finish with a generous squeeze of lemon juice, then serve.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed cold straight from the fridge.