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.

• Ready In: 30 mins
• Yields: 2 dozen

Ingredients

• 12  hard-cooked eggs
• 3  tablespoons mayonnaise
• 3  tablespoons  plain  Greek yogurt
• 1  tablespoon  freshly minced garlic
• 2  teaspoons  minced fresh oregano
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 teaspoon salt
• 2  tablespoons  minced  pepperoncini peppers
• 2  tablespoons  finely diced  red peppers
• 2  tablespoons  finely diced pitted kalamata olives
• 1⁄3 cup  crumbled feta cheese
• 1  tablespoon  minced fresh parsley

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.