Description
Turkish Deviled Eggs are a flavorful twist on the classic appetizer, blending creamy Greek yogurt and mayonnaise with aromatic spices like smoked paprika, cumin, and Aleppo pepper. This easy-to-make dish is perfect for serving chilled as part of a meze platter or alongside warm pita bread, delivering a rich and mildly spicy bite that’s sure to impress.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced or grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
Topping
- 1 tablespoon olive oil
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 tablespoon chopped fresh dill or parsley (for garnish)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and peel: Transfer the eggs to an ice bath to cool completely, which makes peeling easier. Once cooled, peel the shells off and slice the eggs in half lengthwise.
- Prepare the filling: Carefully remove the yolks and place them in a bowl. Mash the yolks with Greek yogurt, mayonnaise, Dijon mustard, minced garlic, smoked paprika, ground cumin, salt, and black pepper until the mixture is smooth and creamy.
- Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites, evenly distributing the filling among the halves.
- Make the spiced oil topping: Heat olive oil in a small skillet over low heat. Add the Aleppo pepper or red pepper flakes and let the mixture sizzle gently for about 30 seconds to release the flavors. Remove from heat.
- Assemble and garnish: Drizzle the warm spiced oil over the filled eggs. Garnish with chopped fresh dill or parsley for a burst of color and freshness.
- Serve: Serve the deviled eggs chilled or at room temperature as a delicious appetizer or part of a Mediterranean meze spread.
Notes
- You can substitute Aleppo pepper with sweet paprika combined with a pinch of chili flakes if Aleppo pepper is unavailable.
- These deviled eggs pair wonderfully with warm pita bread or as part of a larger meze platter.
