I am always looking for new deviled egg recipes, and this one struck me enough, to give it a try. It was yummy and had a unique flavor from all the herbs. It was also easy to make and fast, so if you are ever in need of a fast appetizer try this. Just make it.
Enjoy,
Michael
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Bring water in a medium sauce pan to a boil. Drop in 5 eggs and cover, reduce the temperature or turn off the heat. Let them simmer or sit for 12-15 minutes. Drain and cool with cold water and peel. Slice the eggs in two and toss the yolk into a food processor. Add in 2 tablespoons greek yogurt, 1/3 cup mayonnaise, 1 1/2 teaspoon dijon mustard, 1/8 teaspoon salt, 1/8 teaspoon garlic salt, 1/8 teaspoon pepper, 1/2 teaspoon oregano, 1/2 teaspoon chives and 2 teaspoons vinegar. Blend until smooth. Last add in 1/4 cup sun dried tomatoes and blend until the tomatoes are roughly chopped. Don’t over process. Spoon into the egg halves and top with more chives. Chill until ready to serve.