Description
These Turkish Deviled Eggs are a flavorful twist on the classic deviled eggs, blending creamy Greek yogurt and mayonnaise with aromatic spices like cumin, smoked paprika, and dried herbs. Perfectly hard-boiled eggs filled with a smooth and creamy yolk mixture garnished with fresh herbs and optional Aleppo pepper flakes, making them an elegant appetizer or light snack for any occasion.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried mint
- 1/4 teaspoon dried dill
- Salt and pepper to taste
Garnish (optional)
- Paprika for garnish
- Fresh dill or parsley for garnish
- Olive oil for drizzling
- Aleppo pepper flakes for garnish
Instructions
- Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 to 15 minutes to cook the eggs fully.
- Cool the Eggs: Remove the saucepan from heat, drain the hot water, then fill the pan with cold water and ice cubes. Let the eggs cool completely in this ice bath for at least 10 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shells, then peel off the shells under cold running water to ensure a clean peel without damaging the egg whites.
- Halve the Eggs: Slice the peeled eggs lengthwise in half carefully to avoid breaking the whites.
- Remove the Yolks: Carefully scoop out the yolks and place them in a medium bowl, keeping the whites intact for filling.
- Mash the Yolks: Use a fork to mash the egg yolks until they become smooth and crumbly, preparing them for the creamy filling.
- Add the Yogurt, Mayonnaise, and Mustard: Mix in Greek yogurt, mayonnaise, lemon juice, and Dijon mustard with the mashed yolks to create a rich and creamy base for the filling.
- Add the Spices: Stir in ground cumin, smoked paprika, dried mint, dried dill, salt, and pepper into the yolk mixture, enhancing the eggs with traditional Turkish flavors.
- Mix the Filling: Combine all ingredients thoroughly with a fork until the filling is smooth and well blended, adjusting texture and consistency as needed.
- Taste and Adjust: Sample the filling and tweak the seasoning by adding more salt, pepper, or spices as desired to suit your taste preferences.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each half evenly and neatly.
- Garnish the Eggs: Sprinkle the filled eggs with paprika and optionally garnish with fresh dill or parsley, a drizzle of olive oil, and Aleppo pepper flakes to add color, texture, and a bit of heat.
- Chill the Eggs: Cover the filled eggs with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the filling to firm up.
- Serve Cold: Serve the Turkish Deviled Eggs cold as a delicious appetizer, side dish, or light snack, perfect for gatherings and entertaining.
Notes
- Hard boiling the eggs properly ensures the yolks are fully cooked for mashing yet the whites remain tender.
- The ice bath is essential to stop cooking and make peeling easier.
- Using Greek yogurt adds creaminess and a slight tang, providing a lighter alternative to using only mayonnaise.
- Optional garnishes like Aleppo pepper flakes add a mild heat and authentic Turkish flavor.
- You can pipe the filling for a prettier presentation using a piping bag or plastic bag with a corner cut off.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Turkish
