Tzatziki Deviled Eggs
These Tzatziki Deviled Eggs are a cool, creamy summer twist on classic Southern deviled eggs, made with boiled eggs, tangy cucumber-yogurt tzatziki, dried mint, and a gentle kick of Aleppo pepper.
I Love Deviled Eggs
Deviled eggs are one of my favorite things on this earth. We always had them at Easter, and honestly, Southerners will serve deviled eggs with damn near every meal if you let us. Holidays, cookouts, Sunday supper, somebody’s baby shower, the 4th of July table — if there is a platter involved, deviled eggs belong on it.
So for summer, I wanted to freshen them up a little bit. Keep them simple. Keep them creamy. Keep them fun. These Tzatziki Deviled Eggs are cool, tangy, herby, and just a little bit spicy from Aleppo pepper. They taste like summer showed up wearing cute sandals and carrying a deviled egg tray.
And listen, you can absolutely make your own boiled eggs and your own fresh tzatziki. That is beautiful. That is ambitious. That is wonderful.
But I am also a busy woman, and sometimes I buy the boiled eggs already done and grab a big tub of tzatziki from the store. That is also beautiful. That is also wonderful. That gets food on the table.
Tzatziki Deviled Eggs Recipe
Makes: 12 deviled egg halves
Prep time: About 10 minutes
Ingredients
- 6 boiled eggs, peeled
- ⅓ to ½ cup tzatziki
- 1 teaspoon Aleppo pepper, plus more for finishing
- 1 to 2 teaspoons dried mint
- Salt and black pepper, to taste
- Fresh chopped mint, optional, for garnish
Instructions
- Slice your boiled eggs in half lengthwise and gently pop those yolks into a bowl. I like a nice glass bowl because I want to see what I’m doing, but any bowl will do.
- Now smash those suckers with a fork. Get them nice and broken down.
- Add ⅓ cup of tzatziki to start. If you like your deviled eggs super creamy, go ahead and work your way up to ½ cup. Just remember, you need enough creamy filling to fill all those egg whites, so don’t make it too stiff.
- Stir in the Aleppo pepper, dried mint, and a little salt and black pepper. Taste it. Prepared tzatziki can already have salt, garlic, cucumber, lemon, and herbs in it, so let your taste buds lead the way.
- Spoon or pipe the filling back into the egg white halves.
- Finish with a little more dried mint and Aleppo pepper over the top. Fresh chopped mint would be gorgeous too, but come on, let’s not overdo it. We are trying to get these beauties on the table.
Serve chilled and watch your people come back for “just one more.”
A Little Note From My Kitchen
Tzatziki is creamy, cool, and refreshing. It’s usually made with yogurt, cucumber, lemon, garlic, and herbs, and it reminds me of so many beautiful dishes from different cultures that use yogurt, herbs, and spice in their own way.
I’m a Southern cook by trade, raised in a Mexican-American household, and now I’m having so much fun learning more about Mediterranean and Lebanese flavors because they are part of my grandchildren’s heritage. Dried mint and Aleppo pepper have become pantry staples for me, and I love finding little ways to tuck them into my own eclectic recipes.
Quick References:
Tzatziki – Greece (thicker, so better choice for this recipe)
Cazik – Turkey – Thinner
Khyar Bi Laban- Lebanon -Thinner not usually made with Lemon Juice.
That’s what cooking should be: curious, joyful, and not too precious.
Momma’s Tips
- Use Aleppo pepper if you can. It has warmth, a little fruitiness, and a gentle heat that works beautifully here.
- I would not swap in crushed red pepper. That can take over fast and overheat the palate. Black pepper is fine, but crushed red pepper is not the move for these.
- Start with ⅓ cup tzatziki if you want more control. Add more as needed until the filling is creamy and spoonable.
- If the Tzatziki is very thick, then add some lemon juice, if it is too thin than add some plain greek yogurt, sourcream, or mayonnaise until you get a good consistency.
- Store-bought tzatziki and pre-boiled eggs are absolutely allowed. This recipe is supposed to be simple, simple, simple. I bought mine at Trader Joes!
Why You’ll Love These
- They are cool and creamy.
- They are perfect for summer.
- They look adorable on a 4th of July table or any festive event.
- They feel familiar because they’re still deviled eggs, but they have a fresh little twist.
And best of all, they take almost no time at all. Get them mixed, get them filled, get them sprinkled, and get them served.
Grab Some More Amazing Egg Recipes!
Tzatziki Deviled Eggs
These Tzatziki Deviled Eggs are a cool, creamy summer twist on classic deviled eggs made with tzatziki, dried mint, and a gentle sprinkle of Aleppo pepper.
- Total Time10 minutes
- Yield12 1x
Ingredients
- 6 boiled eggs, peeled
- 1/3 to 1/2 cup tzatziki
- 1 teaspoon Aleppo pepper, plus more for finishing
- 1 to 2 teaspoons dried mint
- Salt and black pepper, to taste
- Fresh chopped mint, optional, for garnish
Instructions
- Slice the boiled eggs in half lengthwise.
- Gently remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until they are broken down.
- Add ⅓ cup tzatziki, Aleppo pepper, dried mint, and a little salt and black pepper.
- Stir until creamy. Add more tzatziki, a spoonful at a time, until the filling is as creamy as you like it.
- Spoon the filling into the egg white halves, or use a zip-top bag for easy piping.
- To pipe, add the filling to a gallon-size zip-top bag, snip off a small corner, and squeeze the filling into each egg white half.
- Sprinkle the tops with a little more Aleppo pepper and dried mint.
- Serve chilled with lemon wedges, if you like.
Notes
Start with ⅓ cup tzatziki and add more as needed. Some store-bought tzatziki is thinner than others, so this keeps the filling from getting too loose.
Aleppo pepper gives these deviled eggs a warm, gentle flavor. I would not use crushed red pepper here because it can overpower the cool, creamy filling. Black pepper is a fine backup.
- Prep Time: 10
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
