Ingredients
- 6 large eggs
- ½ cup Greek yogurt or labneh (for extra creaminess)
- 1 garlic clove, finely grated
- ½ teaspoon salt
- ½ teaspoon sumac (adds a citrusy tang)
- ½ teaspoon Aleppo pepper (or red pepper flakes)
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon olive oil (for extra richness)
- 1 tablespoon finely chopped fresh dill or parsley
- Pomegranate seeds (for garnish, optional)
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then reduce the heat and let them simmer for 10 minutes. Once done, transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel carefully and set aside.
Slice the peeled eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with Greek yogurt, grated garlic, lemon juice, salt, sumac, and Aleppo pepper. Mix until smooth and creamy. Adjust seasoning if needed.
Using a spoon or a piping bag, fill each egg white half with the creamy yogurt mixture. Arrange them on a serving plate.
In a small pan, melt the butter over low heat. Once melted, stir in the smoked paprika and olive oil. Let it warm for about 30 seconds, then remove from heat.
Drizzle the warm spiced butter over the deviled eggs. Sprinkle with fresh dill, extra sumac, and pomegranate seeds for a beautiful pop of color and flavor. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 95
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g