Hurleys POP-eyed Greek Deviled Eggs

Great recipe for: Hurleys POP-eyed Greek Deviled Eggs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Hurleys POP-eyed Greek Deviled Eggs

Hurleys POP-eyed Greek Deviled Eggs

Ingredients

  • 12 Hardboiled eggs
  • 1 bottle Ouzo
  • 4 tb Minced Jalapenos
  • 2 tb Chopped parsley
  • 1/2 t Fresh chopped mint
  • 6 tb Mayonnaisse or Miziethra
  • 12 Black olives chopped

Directions

  1. Mash egg yolks with two table spoons of ouzo into a smooth paste. Do this while drinking half of the ouzo bottle. Combine parsley, mint, jalapenos and mayo, or Miziethra. If you want to be authentic you should use Miziethra (sp?). It is a bland creamy cheese that is incredible. Of course, if you really want to be authentic you shouldn't make this recipe. Blend both mixtures till smooth. Fill egg whites with mixture and garnish with chopped black olives.The anise flavored liquer make thes eggs fragrant and delicious. Eat eggs, and drink the rest of the ouzo. You know, you don't really need the eggs, when you get right down to it.


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