Description
These Greek-inspired Deviled Eggs offer a delightful twist on a classic appetizer. Tangy feta cheese and fragrant oregano infuse the creamy yolk filling, creating a Mediterranean flavor that’s both fresh and satisfying. Perfect for gatherings or a light snack.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons crumbled feta cheese
- 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- Optional: Kalamata olives, finely chopped, for garnish
- Optional: Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Immediately transfer eggs to an ice bath for 5 minutes to stop cooking and cool them down.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, crumbled feta, oregano, Dijon mustard, salt, and pepper to the mashed yolks. Mix well until creamy and thoroughly combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and finely chopped Kalamata olives, if desired.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of feta and oregano to your taste preferences.
- These deviled eggs are best served chilled.
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg