On Thursday I dyed the Easter eggs but did not have time to post about them.We did not eat any as we were fasting so I stored them in the refrigerator. Hard-boiled eggs in their shells can be stored in the refrigerator for a lot of days.
Yesterday I wanted to make something different with a lot of leftover eggs I had because the children like cracking the eggs to see who will be the winner but never eat any.I wanted to make something attractive for them to eat but unfortunately I did not think of buying some mayonnaise on Friday. That’s why I made the mayonnaise yesterday.
6 hard boiled eggs
1 teaspoon of mustard
Extra salt and pepper
Mayonnaise to make a creamy mixture
Cut the eggs in the middle and empty the yolks in a bowl.
Sprinkle salt and pepper on the egg whites.
Mash the yolks with a fork and added the mayonnaise and mustard and mix.
Put the cream in a cake piping bag and fill the egg whites.
Sprinkle some parsley, mixed with dill and spring onions on top.
Today I still had some eggs but I also had leftover mayonnaise from yesterday as well as tzatziki. So I halved the eggs and sprinkled them with salt and pepper (this time I used white pepper), I mashed the eggs with a fork but did not cream them and added three spoonfuls of mayonnaise and three spoonfuls of tzatziki as well as some extra salt and pepper.
I filled the egg whites with a spoon and decorated them with kalamata olives, capers and peppers.
Voilá, the result was excellent.
Tzatziki Deviled Eggs, recipe by Ivy
6 hard boiled eggs, separated
6 egg yolks
3 tablespoon Greek tzatziki
3 tablespoon homemade olive oil mayonnaise
Salt and freshly ground white pepper
6 Kalamata olives
1 tbsp bell peppers (any colours you like)
1 tbsp capers
1 tbsp olive oil
Kopiaste and Kali Orexi,