Mediterranean Deviled Eggs

These deviled eggs have a fresh twist of zesty herbs and tangy Greek yogurt.

Serves: 12Prep: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 12


  • 6 eggs, hard-boiled
  • 1⁄4 cup full fat or reduced fat Greek yogurt
  • 2 tablespoons Greek olives, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon roasted red peppers, chopped
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon dried basil or Italian seasoning
  • 1⁄8 teaspoon Crushed Red Pepper, optional
  • Chopped chives, if desired


  • Cut eggs in half lengthwise. Remove yolks; transfer yolks to a bowl. Add ¼ yogurt and mash with a fork until smooth. Add additional yogurt if desired.
  • Add olives, chives, red peppers, salt, basil and crushed red pepper, if desired.
  • Spoon mixture into reserved egg white halves. Sprinkle with additional chives, if desired.
  • Refrigerate leftovers.