Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Deviled Eggs with Tzatziki
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 73
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 142 mg
This easy three-ingredient deviled egg recipe uses convenient store-bought Greek tzatziki — a flavorful combination of creamy yogurt, cucumber, garlic and dill — for a refreshing take on the classic mayonnaise version. A topping of finely chopped red bell pepper adds a sweet and refreshing crunch that pairs well with the tangy tzatziki.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 73
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 142 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Prepare an iced water bath in a medium bowl. Put the eggs in a small saucepan and cover with water by 1 inch. Bring to a boil over high heat, then remove from the heat and cover for 9 minutes. Immediately drain the eggs, then submerge in the iced water bath to cool and stop the cooking. Drain the eggs again, then peel.
- Halve the hard-boiled eggs lengthwise. Scoop out the yolks and transfer to a small bowl along with the tzatziki; mash until smooth, then season with salt and pepper. Spoon or pipe the yolk mixture back into the egg white cavities. Top with diced red bell pepper.
