Greek Deviled Eggs With Ouzo
6 largehard boiled eggs, cooled, peeled and cut in half lengthwise)
1 Tbspouzo liqueur
1 Tbspchopped fresh parsley
1/4 tspchopped fresh mint leaves
6black olives, pitted and chopped
How to Make Greek Deviled Eggs With Ouzo
- Remove yolks and place in a bowl. Mash egg yolks with ouzo into a smooth paste.
- Combine parsley, mint and mayonnaise. Blend yolk mixture and mayonnaise mixture until smooth.
- Fill egg whites with mixture and garnish with chopped black olives.
- Refrigerate until ready to serve.