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Turkish Deviled Eggs

A delightful twist on the classic deviled eggs, packed with creamy yolks, flavorful spices, and fresh herbs. Perfect for any gathering!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Turkish
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 Hard boiled eggs Make sure they are perfectly boiled.
  • 3 tbsp Greek yogurt Can substitute for mayo to cut calories.
  • 1 clove garlic, minced
  • 1/4 tsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 Lemon For juice and garnish.
  • 4 tbsp Butter Melted for drizzling.
  • 2 tbsp Olive oil
  • 2 tsp Aleppo pepper flakes Adjust for spice preference.
  • 1/8 cup Chopped mint Loosely packed.
  • 1/8 cup Chopped parsley Loosely packed.
  • 1/8 cup Chopped dill Loosely packed.
  • to taste Salt and freshly ground pepper
  • a pinch Sumac For seasoning.

Method
 

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

Notes

Store Turkish Deviled Eggs in the fridge for up to 3 days. For make-ahead convenience, prepare the yolk mixture in advance and stuff the eggs just before serving. Perfect for parties or cozy dinners.