Glorious Greek Deviled Eggs

"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."
 
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Ready In:
30mins
Ingredients:
12
Yields:
2 dozen
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ingredients

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directions

  • Halve the eggs lengthwise and transfer cooked yolks to a mixing bowl. Set egg-white halves on a platter.
  • 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.
  • 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).
  • 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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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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