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….