Greek Deviled Eggs: the recipe for a delicious and very simple appetizer
Greek deviled eggs are a delicious and very simple appetizer you can also serve as finger food. Also known as mezédes, it is a very tasty recipe to be served at room temperature. Unlike the classic deviled egg recipe, these eggs are stuffed with the typical ingredients of Greek cuisine such as black olives, feta, peppers, anchovies.
The preparation is very simple and start by hard-boiling the eggs and baking the peppers in the oven. The eggs will be emptied of their hard-boiled yolk which will be used to compose the stuffing together with the peppers and the rest of the raw ingredients.
If you liked this preparation, also try the deviled eggs recipe, or the eggs in purgatory recipe; these are all simple and appetizing recipes, perfect for those who love eggs.
Tips
If you don't want to bake peppers, you can roast them on a plate or cook them in a pan.
For a different stuffing, you can add some grated cheese, seasonal vegetables, and aromatic herbs.
For a spicier flavor, you can add chopped chilli peppers.
If you prefer a creamier stuffing, you can replace the feta with fresh spreadable cheese.
For a crunchy effect, you can make a crumble. Just chop some stale bread, season it with a drizzle of extra virgin olive oil and a pinch of salt, then sprinkle it on the eggs just when serving.
How to store Greek-Style Deviled Eggs
You can store the Greek-style eggs in the refrigerator, tightly closed in an airtight container, for 2-3 days.
How to make Greek Deviled Eggs
Wash and dry the pepper, place it on a dripping pan lined with parchment paper (1).
Bake for 30 minutes at 230° C (446° F) in ventilated mode; take the pepper out of the oven, cover with plastic wrap (2) and let it rest for 15 minutes.
In a saucepan, cook the eggs, counting 8 minutes from boiling (3).
Drain the eggs and pass under cold running water to shorten the cooling time, then gently peel them (4).
Divide the eggs in half (5).
With the help of a teaspoon take the egg yolks from the eggs (6).
Put them in a container and mash them with the tines of a fork (7).
After 15 minutes, remove the skin from the pepper (8).
Dice the pepper and add it to the egg yolks (9).
Dice the feta cheese and add it to the bowl with the peppers and egg yolks (10).
Chop the olives, cut the anchovy fillets into small pieces and add them to the bowl (11).
Add the chopped basil, and also salt and pepper (12).
Finally add the extra virgin olive oil (13) and mix everything into a homogeneous mixture.
With the help of a teaspoon, fill the eggs with the mixture (14).
Let everything rest in the refrigerator for at least 30 minutes before serving (15).
