Easter eggs are fun to decorate, hide, and give away. But the day after, when the shells have been peeled and you have this huge array of hard boiled eggs, what do you do? If you’re feeling adventurous, why not make these Greek inspired deviled eggs?
This morning I saw a video on Facebook, and it showed school lunches from around the world. I must admit, I was impressed, yet felt saddened that the schools in America aren’t up to par. But each country has it’s own challenges, right? I’m curious to learn what school lunches in Italy, especially Greece, look like. If you’re a native Greek (Or do I say of Mediterranean heritage?), please let me know in the comments below.
How To Make A Simple Greek Inspired Deviled Egg With Leftover Easter Eggs
For this recipe, I completely opted out of using mayonnaise. I used hummus and olive oil, you can use classic or whichever kind you’d like, but since this recipe has other flavors that should shine, I believe classic hummus is best. Aldi’s has a great price and selection for hummus (I love that store!)
For the fillings, it’s kind of a free for all. I used sliced black olives, you can use green or whichever you love; I also used grape tomatoes, but red onions and minced cucumbers may be a fantastic add in (why am I just thinking of this, now)? Make sure you cut the add-ins to teensy bits.
I only used three whole eggs to make a total of 6. I must admit, it took a bit of hummus. If you’d like to make your own hummus, it would be great (and cheaper) to make a large batch for a gathering. Here’s an awesome recipe for hummus by Gimme Some Oven.
Want to learn a quick way to stuff the eggs? Use a cup, put in an open sandwich bag, add the filling, close the bag, cut a corner. Ta-dah, you now have a piping bag mis amigos!
Then you stuff them! Be super generous, this stuff yields a lot! Top it with some olive oil, extra toppings such as feta cheese, black olives and sprinkle some chives on top. Don’t let go extras go to waste. Get some crackers and spread some of the filling on top. Yummy!
That’s it. Do you think this is something they should serve in school lunchrooms in America? I mean, this is something I’d serve my mini Latino’s and Latina’s. Que tu cres? I hope your family enjoys this recipe. Be sure to leave a comment below with what your school lunches looked like usually. I know in Cuba, mi padre remembers rice and beans…he can’t recall what else. I think we should give him grace since it’s been over 40 years. Thanks for coming by and as always, buen provecho mi gente!
- 3 Hard Boiled Eggs, peeled, sliced lengthwise
- 3 Tablespoons of hummus
- 2 black olives, minced
- 2-4 grape tomatoes, minced
- 1 ½ teaspoons of olive oil
- (Additional Toppings)
- Feta Cheese
- Olive Oil
- Chopped Black Olives
- Chopped Chives
- Remove yolks, and place them in a bowl. Smash egg yolks with a fork. Add in hummus, olives, tomatoes, and oil. Mix gently and thoroughly.
- Place yolk filling in a piping bag or in a Ziploc bag with a hole at the end for a tip.
- Pipe eggs with yolk filling. Top with additional toppings, if desired.
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