Greek Deviled Eggs
Food and Drink

Courtesy of the American Egg Board,

Greek Deviled Eggs

Prep: 30 minutes Servings: 12


6 large hard-boiled eggs

1/3 cup mayonnaise

1/4 cup Feta cheese, crumbled

1/4 cup kalamata olives, pitted, chopped

1 tablespoon red onion, finely chopped

1/4 teaspoon Greek seasoning

fresh dill or tarragon sprigs, optional

Slice the eggs lengthwise in half. Remove the yolks and place in a small mixing bowl or resealable bag.

Mash (with your hands in the bag) or stir (if using a bowl) the yolks, mayonnaise, cheese, olives, onion and seasoning until smooth and well mixed.

Spoon (or pipe, if using a bag with a slit cut in the bottom corner) the filling evenly among the egg whites. Garnish each with dill or tarragon, if desired.