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
Scale
- 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
Find it online: https://mommacan.com/tzatziki-deviled-eggs/