Greek Deviled Eggs Recipe
Greek Deviled Eggs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 hard-boiled large eggs
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon finely chopped oil-packed sun-dried tomato
  • 2 Greek olives, pitted and chopped
  • Dash each salt and pepper
  • Additional Greek olives, halved and thinly sliced sun-dried tomatoes, optional

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving. Yield: 1 dozen.
Originally published as Greek Deviled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p31

  • 6 hard-boiled large eggs
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon finely chopped oil-packed sun-dried tomato
  • 2 Greek olives, pitted and chopped
  • Dash each salt and pepper
  • Additional Greek olives, halved and thinly sliced sun-dried tomatoes, optional
  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving. Yield: 1 dozen.
Originally published as Greek Deviled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p31

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