In celebration of my new herb garden, I’ve made a new recipe that uses fresh oregano! Before this, I almost never used fresh oregano, but that’s all about to change. It’s delicious- so much more flavorful than dried.
These Greek Deviled Eggs are Whole30/Paleo compliant, mayo-free, and filled with tangy Greek flavors from oregano, red wine vinegar, olive oil, and olives. They’re perfect for your upcoming Easter festivities, or as a quick Paleo lunch when all you have in your fridge are hard boiled eggs (like me, this afternoon). And don’t worry, this can be made with dried oregano, too.
Deviled eggs are no longer a thing of the past. They’re making a huge comeback from their midcentury popularity, and can be found in tons of gastro pubs and other “fancy” places to eat. And with the Paleo movement gaining momentum, they aren’t just being used as an appetizer anymore- they’re the perfect high protein snack or lunch, paired with a side salad, and are a great thing to pack for work or school.
First, you’re going to need some hard boiled eggs. And not just any hard boiled eggs- PERFECT hard boiled eggs that are actually easy to peel. Luckily, I have a post that explains how to do this, but the secret is: boil them with just a little bit of olive oil. The oil will seep into the shells, since they are porous, and make it amazingly easy to peel.
After the eggs are peeled, slice them in half, wiping the knife clean after each cut. This will ensure that the whites of the eggs stay white, and the yolk remnants do not get on them. Just pop the yolks into a small mixing bowl and mash with a fork.
Traditionally, mayo and mustard are now added to the yolks, along with salt and pepper. This recipe replaces mayo with extra virgin olive oil, which is healthier, and mustard with red wine vinegar, which still gives them that tangy, acidic taste.
Now, if you are lucky enough to have access to fresh oregano, chop some up and add it! Dried will work just fine- you’ll want to use less dried than fresh.
By the way, here’s my herb garden!
That’s basil, thyme, oregano, rosemary, and mint (from left to right). Eventually, these bad boys will be in raised beds outside. But for now, I made a window herb garden in pots and placed them on a small bench in front of a south facing window. Every morning, I water them and mist them. I swear, each day I come home from work and they’ve grown at least an inch! Now that I’m the proud owner of my very own yard, I think I’m going to get addicted to growing things. The most satisfying part of making this recipe was the fact that I got to use an ingredient that I grew myself.
Throw that oregano in with the yolk mixture, along with some salt and pepper, and mix well.
When you put the yolk back into the egg whites, I recommend using a tiny silicone spatula. I bought mine on a whim, mostly because I thought it was adorable and not because I thought I’d actually use it, but I can’t tell you how many times it’s come in handy. It reaches in small spaces, such as in a food processor or blender, and scrapes every single bit of whatever you are making out. And for deviled eggs- it’s the perfect size for scooping tiny portions of yolk back into their egg white containers.
Now for the fun part- the garnish! Slice a teeny bit of a Kalamata olive and place the smallest sprig of oregano on top of each egg. Add a bit more fresh cracked pepper and salt and viola! Done.
Even though I’m half Greek, and I feel like I should have been born with a love of olives, it took me a longggg time to like them. I used to nibble on them just a little bit until I developed a taste for them, and now I love them. If you aren’t an olive fan, feel free to leave them off. Use another garnish, such as a slice of tomato, or some roasted red pepper (YUM). If you LOVE olives, I suggest trying to replace the red wine vinegar with olive juice! It will be like a dirty martini version of deviled eggs.
Recipe below! Enjoy :-)
|Greek Deviled Eggs|| |
- 6 hardboiled eggs
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried), plus more for garnish
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- salt and pepper, to taste
- 2 kalamata olives, sliced
- Slice the eggs in half, wiping knife each time on a towel in order to keep the whites clean, and place yolks in a small mixing bowl.
- Mash the yolks with a fork.
- Add oregano, oil, vinegar, and salt and pepper. Mix thoroughly.
- Distribute the yolk mixture evenly back into the egg whites.
- Garnish with a sliced olive and some fresh oregano, and add a little more salt and freshly ground pepper as well.