Glorious Greek Deviled Eggs

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READY IN: 30mins
Recipe by gailanng

I find when making deviled eggs, potato salad or hummus, the end result is best if prepared with the main ingredient warmed so as to absorb the flavors better. So, as soon as the eggs are cool enough to touch, get to mixin'. Recipe from "D'Lish Deviled Eggs" by Kathy Casey.

Ingredients Nutrition

Directions

  1. Halve the eggs lengthwise and transfer cooked yolks to a mixing bowl. Set egg-white halves on a platter.
  2. With a fork, mash yolks to a smooth consistency. Add the mayonnaise, yogurt, garlic, oregano, pepper flakes and salt; mix until smooth. Stir in the pepperoncini. Taste and season accordingly.
  3. Using a small spoon, fill egg-white halves with yolk mixture, dividing mixture evenly (or spoon mixture into a pastry bag fitted with a plain or large star tip, then pipe mixture evenly into egg-white halves).
  4. In a small bowl, mix together the bell pepper, olives, feta and parsley. Top each egg half with about 1 teaspoon of mixture and serve.

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