Greek Hard Boiled Eggs–A great way to use those leftover Easter Eggs!

Greek Hard Boiled Eggs with Tomatoes and Olive Oil

How many of you have too many left over Easter eggs? I remember coloring loads of them only to suffer for the next week with egg salad sandwiches and the traditional deviled eggs.  I found the recipe for Greek Hard Boiled Eggs a while ago and decided to change up the traditional deviled eggs for something new.  This is an easy recipe to make and the eggs look elegant on the dish.  While I still love the traditional deviled eggs for picnics I make these for something different with hard boiled eggs and use as part of an appetizer tray.  Let me know what you think!

Recipe: Greek Hard Boiled Eggs with Tomatoes and Olive Oil

Ingredients

  • 6 large eggs, hard boiled
  • 1/3 cup tomato paste
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon of very finely chopped onions
  • 1/2 teaspoon smoked paprika (optional)
  • Pepper to taste and salt if you want (I add pepper but not salt)
  • Fresh parsley chopped, basil, oregano or chive blossoms for garnish

Instructions

  1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash with a fork.
  2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, the onion, and the smoked paprika (optional). I use my hand mixer.
  3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.
  4. Garnish with fresh chopped fresh herbs or chive blossoms

Microformatting by hRecipe.

Adapted from Meze-Small Plates to Savor and Share
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8 Responses to Greek Hard Boiled Eggs–A great way to use those leftover Easter Eggs!

  1. I’ve been waiting for this! And your eggs are so perfect looking.

    • Jane says:

      Kalyn you have inspired me with the egg recipes you have posted on your “how to make hard boiled eggs” posting on your site (kalynskitchen.com for those reading these comments)
      Yesterday I was having friends over for appetizers and wanted to try the pesto eggs but I only had mint pesto in my freezer and didn’t think mint would work with the eggs. So I went out to my garden and picked fresh oregano and chives and processed it with some walnuts and olive oil to make a pesto. I used the impromptu pesto and mixed it with the egg yolks…and yum. I hope my friends don’t get tired of my trying egg recipes on them. Thank you for pulling so many recipes together…and inspiring others:)

  2. So unique Jane; if I had an abundance I would make them for sure. I started making creamed eggs for breakfast years ago as an alternative to a weeks worth of egg salad but my girls weren’t here this past weekend and I sort of miss that abundance and the dishes that come from having them!

    • Jane says:

      Barb I’ve never had creamed eggs and would love to get your recipe. My kids weren’t home so I just bought eggs and boiled them. I had a brief moment when I thought I’d color them but then realized I really just wanted the boiled eggs…not decorations. I will see you on Saturday morning, looking forward to it.

  3. mike says:

    Bravo on the Greek Hard Boiled Eggs…

    can’t wait to try them… need a break from the traditional ones.

    How are things?

    I saw Kristine Quine (Shaw) this week end. She is doing well.

    Take care and let’s keep in touch.

    Mike

    • Jane says:

      I think you’ll like the eggs….now I am trying all types of hard boiled eggs including adding pesto in one recipe and shriracha sauce in another that kalynskitchen.com posted. Have you had a chance to go to Savory Spice yet?
      I haven’t talked with Kristine for years even though we are on LinkedIn. She is always a breath of fresh air. Take care and let’s get together for lunch again this summer.

  4. Karen Harris says:

    I can personally vouch for the deliciousness of these. Not only do they taste great but they are also such a feast for the eyes.

    • Jane says:

      Thank you Karen, it was so nice to see you on Saturday and enjoy all of the great food fellow bloggers brought to the get together. Right now the eggs are my go to recipe for appetizers…I’m making some for meetings tonight and tomorrow. Then I think it is time to make something else!

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