Greekish Deviled Eggs - Rachael Ray Every Day

    Greekish Deviled Eggs

    Serving up some Greek lamb for Easter? Pair it with this fun appetizer!
    Author:
    Publish date:
    greekish

    Recipe by Charles Grayauskie

    • Makes 12 halvesServings

    Ingredients

    • 6 eggs

    Stir-in

    • 5 tbsp. store bought tzatziki

    Toppings

    • Sliced kalamata olives

    • Dill sprigs

    • Finely grated lemon zest

    Preparation

    In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.

    Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!