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Slim Greek Deviled Eggs

 Slim Greek Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep/Total Time: 20 min.

Ingredients

  • 6 hard-cooked eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Greek olives, optional

Directions

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and
  • four yolks (discard remaining yolks or save for another use).
  • In a large bowl, mash reserved yolks. Stir in mayonnaise, feta,
  • oregano, lemon peel, lemon juice, salt and pepper. Stuff or pipe
  • into egg whites. If desired, garnish with olives. Chill until
  • serving.
  • Yield: 1 dozen.
Nutritional Facts: 1 stuffed egg half equals 42 calories, 3 g fat (1 g saturated fat), 70 mg cholesterol, 96 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Slim Greek Deviled Eggs (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer