Mediterranean EggPop

Mediterranean EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1/2 cup yogurt
  • 1 tbsp. lemon juice
  • 1 tsp. finely chopped garlic
  • 1/2 cup cucumber, peeled and diced
  • 2 tbsp. chopped fresh mint
  • Salt and pepper to taste
  • 1 cup toasted chopped pecans
  • 2 tbsp. shawarma seasoning
  • 12 large eggs, hard boiled, peeled
  • 12 lollipop sticks
  • 12 pieces cucumber, peeled and sliced
  • Additional mint leaves for garnish

Directions

  1. For tzatziki sauce, combine yogurt, lemon juice, garlic, diced cucumber and chopped mint. Season with salt and pepper and blend well.
  2. Mix together pecans and shawarma seasoning in a bowl, set aside for coating eggs.
  3. To assemble, skewer eggs and coat with nut mixture. Top with dab of tzatziki sauce, mint leaf and cucumber slice. Serve with extra tzatziki sauce.

EggPops

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