Stuffed eggs with feta cheese, olives and anchovies in a Greek-style. Not only feta gives to this devilled eggs Greek notes, but also the combination of Greek yogurt with cucumber – reminiscent of the famous Greek tzatziki sauce. A basil leaf on top is an absolutely necessary part of the recipe, it will combine all the ingredients and give them a distinct Mediterranean tone.
Fried tomatoes with Provencal herbs absolutely deserve special attention – strung on skewers, mixed with black and green olives, feta cheese and slices of sweet pepper fried on the grill, are an independent snack for strong drinks.


GREEK STUFFED EGGS

Ingredients

  • 5 Eggs
  • 30 g Feta Cheese
  • 10 g Anchovies in Oil (8 fillets)
  • 1 Cucumber (~ 80 g )
  • 20 g Pitted Black Olives (~ 10 pcs)
  • 1-2 tbsp Olive Oil
  • 90 g Greek Yogurt
  • Salt
  • Black Pepper
  • 1 Sprig of Basil and Dill

FOR DECORATION

  • 6-8 Small Tomatoes (as Cherry)
  • A mixture of Provencal Herbs
  • Salt, Black Pepper

INSTRUCTIONS

Boil eggs in salted water for 10 minutes, dip in cold water for 5-7 minutes. Peel the eggs, cut along, and remove the yolks and put into a bowl.

Peel the cucumber, remove the seeds. Cut the cucumber into small cubes with a side of about 0.5 cm.

Cut olives into small pieces. Cut the feta cheese into small cubes. Mash anchovies with a fork or chop finely.

Mash the yolks with a fork, add yoghurt, mix well. Salt and pepper.

Add chopped olives and cucumber, add 1-2 tbsp of olive oil, mix. Add chopped feta cheese and anchovies *, mix gently without rubbing.
* Add feta and anchovies at the end – these ingredients are easy to crumble and do not need to be stirred for a long time, otherwise, the filling will get an bad colour and the wrong consistency.

Leave the filling to cool in the refrigerator for 10-15 minutes.

Fill the egg halves using a spoon or pastry bag.

For decoration – cut the tomatoes lengthwise into quarters, salt, pepper, sprinkle with Provencal herbs. Fry the tomatoes in a pan without oil for 3-4 minutes.

Put the stuffed eggs on a plate, garnish with sprigs of dill and basil, put sliced tomatoes on top.

Stuffed eggs with cheese and anchovies
Greek Deviled Eggs
    Stuffed eggs with feta cheese, olives and anchovies in a Greek-style. Not only feta gives to this devilled eggs Greek notes, but also the combination of Greek yogurt with cucumber - reminiscent of the famous Greek tzatziki sauce.

    Deviled Eggs with Feta Cheese and Anchovies

    Servings: 2-3

Ingredients

  • 5 Eggs
  • 30 g Feta Cheese
  • 10 g Anchovies in Oil (8 fillets)
  • 1 Cucumber (~ 80 g)
  • 20 g Pitted Black Olives (~ 10 pcs)
  • 1-2 tbsp Olive Oil
  • 90 g Greek Yogurt
  • Salt
  • Black Pepper
  • 1 Sprig of Basil and Dill
  • FOR DECORATION
  • 6-8 Small Tomatoes (as Cherry)
  • A mixture of Provencal Herbs

Instructions

  1. Boil eggs in salted water for 10 minutes. Dip in cold water for 5-7 minutes. Peel the eggs, cut along, and remove the yolks. Peel the cucumber, remove the seeds. Cut the cucumber into small cubes. Cut olives into small pieces. Cut the feta cheese into small cubes. Mash anchovies with a fork or chop finely. Mash the yolks with a fork, add yoghurt, mix well. Salt and pepper. Add chopped olives and cucumber, add 1-2 tbsp of olive oil, mix. Add chopped feta cheese and anchovies, mix gently without rubbing. Leave the filling to cool in the refrigerator for 10-15 minutes.
  2. Fill the egg halves using a spoon or pastry bag. For decoration - cut the tomatoes lengthwise into quarters, salt, pepper, sprinkle with Provencal herbs. Fry the tomatoes in a pan without oil for 3-4 minutes. Put the stuffed eggs on a plate, garnish with sprigs of dill and basil, put sliced tomatoes on top.
    Greek stuffed eggs, stuffed eggs, deviled eggs, feta, anchovies