Greek Olive Devilled Eggs
Creamy devilled eggs filled with Greek yoghurt, Kalamata olives and goat cheese, then finished with fresh mint. The air fryer cooks the eggs gently before they are chilled, filled and served.
Equipment
- medium bowl
- Silicone muffin cups
- Large Plate
- Fork
- Knife
- spoon
Ingredients
- 4 large eggs
- 1 cup ice cubes
- 1 cup water
- 1½ tablespoons plain Greek yoghurt
- 1½ tablespoons Kalamata olives pitted and finely chopped
- 1½ tablespoons goat cheese crumbled
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- 1½ tablespoons fresh mint finely chopped
Instructions
- Preheat the air fryer to 120°C for 3 minutes. Place the eggs in silicone muffin cups and arrange them in the air fryer basket. Cook for 15 minutes. Meanwhile, combine the ice cubes and water in a medium bowl. Transfer the cooked eggs immediately to the ice bath and leave for 5 minutes. Peel the eggs carefully and cut them in half lengthwise. Remove the yolks and place them in a separate bowl. Arrange the egg white halves on a plate. Mash the yolks with the Greek yoghurt, Kalamata olives, goat cheese, salt and black pepper until well combined. Spoon the filling into the egg white halves. Garnish with fresh mint and serve.
Notes & Wine Advice
Recipe Notes
Cool the eggs immediately in ice water after air frying. This stops the cooking process and makes them easier to peel. Finely chop the Kalamata olives so they distribute evenly through the yolk filling. For the smoothest filling, mash the egg yolks thoroughly before mixing in the yoghurt, olives and goat cheese. The eggs can also be cut crosswise instead of lengthwise. This creates smaller, deeper cavities for the filling and gives each bite a slightly different balance of egg white and filling.Nutrition values
Serving: 62 gr | Calories: 105 kcal | koolhydraten: 2 g | Eiwitten: 8 g | Vet: 7 g | Verzadigd vet: 3 g | Natrium: 250 mg | Suiker: 1 g