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Mediterranean Egg Pops

Menu PartAppetizer/Small Plate

Chef Paul Sletten
Rockford, Ill.

Chef Sletten of Abreo restaurant uses hard-cooked eggs as the base for these whimsical, party-ready snacks on a stick. The eggs are coated with a Middle Eastern seasoning and topped with a dab of tzatziki sauce.


½ cup yogurt      
1 tbsp. lemon juice
1 tsp. finely chopped garlic
½ cup peeled and diced cucumber
2 tbsp. chopped fresh mint      
Salt and pepper, to taste 
1 cup toasted chopped pecans
2 tbsp. shawarma seasoning
12 large eggs, hard-boiled and peeled
12 lollipop sticks    
Mint leaves for garnish
12 slices peeled cucumber


1. For tzatziki sauce, combine yogurt, lemon juice and garlic; mix well. Stir in 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 on sticks and coat with nut mixture. Top with dab of tzatziki sauce, mint leaf and cucumber slice. Serve with extra tzatziki sauce.

Photo courtesy of American Egg Board

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