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Greek Deviled Eggs

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen

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.

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Reviews

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Average Rating:
  • Tashina
    Jul 28, 2020

    These deviled eggs were SO DELISH!!!! All of the flavors meshed extremely well together. I couldn’t stop popping them into my mouth! ;) I will absolutely be making these again!!!!!!