I love a good deviled egg, but I wanted to try something with a little extra flair. These Greek Deviled Eggs are the result—and let me tell you, they’re fresh, tangy, and full of personality.
With creamy yolks blended with a touch of tzatziki, crumbled feta, cucumber bits, olives, and dill, they’re like a mezze platter in one elegant bite.
The beauty of this recipe lies in its simplicity and freshness. With finely diced cucumber and finely chopped fresh dill mixed into the creamy filling, each bite is refreshing and satisfying.
Adding chopped Kalamata olives adds a briny punch that complements the other ingredients beautifully.
Here’s Why You’ll Love My Greek Deviled Eggs
Greek Deviled Eggs are a lighter, herbier take on the classic. The tzatziki brings brightness and tang, while feta adds creamy richness and a slightly salty bite.
Chopped cucumber and dill keep things crisp and fresh, and olives add a pop of Mediterranean depth.
They’re easy to assemble and guaranteed to be the prettiest—and most unique—eggs on the table.
Delicious Greek Deviled Eggs
These Greek-style deviled eggs bring a vibrant twist to a beloved classic. Made with 6 large eggs, the filling incorporates creamy tzatziki sauce mixed with crumbled feta cheese for an irresistible taste.
The addition of finely diced cucumber enhances the freshness, while finely chopped fresh dill adds a fragrant touch.
The chopped Kalamata olives introduce a delightful brininess, creating a perfect balance of flavors that will captivate your palate.
These deviled eggs are not just a dish; they’re a celebration of Mediterranean tastes, ideal for any gathering or as a delightful appetizer at home.
The Creamy Filling
The beauty of this recipe lies in its simplicity and freshness. The creamy filling showcases a wonderful blend of egg yolks and tzatziki sauce, producing a texture that is both smooth and rich.
Each bite reveals the tanginess of the tzatziki, complemented by the saltiness of the crumbled feta cheese.
Finely diced cucumber and fresh dill contribute a refreshing crunch that contrasts beautifully with the creamy mixture.
This delightful combination makes the deviled eggs not only appetizing but also visually stunning, making them a centerpiece at any table.
Garnishing for Presentation
Presentation plays a key role in elevating this dish. Garnishing each egg half with chopped Kalamata olives adds a pop of color and flavor, inviting everyone to take a bite.
A sprinkle of paprika can also be added for an extra touch of warmth and color, enhancing the overall appearance.
Set against a rustic wooden table, the vibrant colors of the deviled eggs, adorned with fresh dill and olives, create an inviting atmosphere that exudes Mediterranean charm.
This dish truly captures the essence of a sunny Greek summer.
Perfect for Any Occasion
Whether you’re hosting a festive gathering or enjoying a cozy dinner with family, these Greek-style deviled eggs are a perfect choice.
They can be prepared in advance, allowing the flavors to meld beautifully as they chill in the refrigerator.
With a preparation time of just 10 minutes and a total time of 25 minutes, whipping up this delightful appetizer is both quick and satisfying.
Serve them at your next event, and watch as they quickly disappear!
Nutrition and Serving Suggestions
Each serving consists of 12 halves, making them perfect for sharing. With approximately 85 calories each, they are a light yet filling option that fits into various dietary preferences.
Packed with 4 grams of protein and 6 grams of fat, they provide a balanced bite.
These deviled eggs can be paired with pita chips, hummus, cucumber slices, or a light Mediterranean salad.
They also pair perfectly with grilled chicken skewers, falafel, or lamb meatballs. On a party platter, they hold their own next to marinated olives, dolmas, and tzatziki dip.
Their tangy and savory profile complements a variety of flavors, making them a versatile addition to your dining table.
Tips for the Best Greek Deviled Eggs
Use full-fat Greek yogurt or store-bought tzatziki to get that signature tangy-creamy flavor. Finely dice the cucumber so it blends well into the yolk mixture and doesn’t make it watery.
Crumble your feta just before adding it to the filling to keep it light and fluffy. Pipe or spoon the filling neatly and top with garnishes like olives and dill just before serving to keep everything looking fresh.
Greek-Style Deviled Eggs with Tzatziki Sauce
Course: AppetizerCuisine: MediterraneanDifficulty: Easy12
deviled eggs15
minutes10
minutes885
kcal
These Greek-style deviled eggs are creamy and zesty, with a delightful combination of flavors. The creamy filling made from egg yolks and tzatziki sauce is perfectly balanced by the saltiness of the crumbled feta cheese, while the cucumber and dill provide a fresh crunch.
Ingredients
6 large eggs
2 tablespoons tzatziki sauce (or Greek yogurt)
2 tablespoons crumbled feta cheese
2 tablespoons finely diced cucumber
1 tablespoon finely chopped fresh dill
1 tablespoon chopped Kalamata olives (plus extra for garnish)
Salt and black pepper to taste
Optional: extra dill and cucumber for garnish
Directions
- Boil the Eggs:
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool, then peel.
- Make the Filling:
- Cut eggs in half lengthwise and remove yolks. Mash yolks with tzatziki until smooth. Stir in feta, cucumber, dill, olives, salt, and pepper.
- Assemble:
- Pipe or spoon the mixture into the egg whites. Top with additional chopped cucumber, olives, and a small sprig of dill if desired. Serve chilled.
Notes
- Use seedless cucumber or remove seeds to avoid excess moisture in the filling.
- Tzatziki can be substituted with thick Greek yogurt mixed with garlic, lemon, and dill.
- Kalamata olives add depth, but green olives or capers also work well.
- These deviled eggs make a great addition to brunch, tapas spreads, or picnic baskets.
Storage of Leftovers
Store in an airtight container in the refrigerator for up to 2 days. Best served cold. Do not freeze.
