Greek Deviled Eggs with Feta
Try these simply made Greek-inspired deviled eggs at your next party for a California twist!
Recipe type: Appetizer
Serves: 6
  • 6 eggs, hard boiled and cut in half
  • ¼ cup feta cheese, crumbled
  • ½ cup Greek yogurt
  • 1½ teaspoons Dijon mustard
  • 6 Kalamata olives, chopped
  • 3 teaspoons fresh dill, finely chopped
  • 3 teaspoons pepperoncini, chopped
  • 1½ teaspoons capers, drained
  • 1½ teaspoons of caper juice
  • ¼ teaspoon pepper
  • salt if needed
  • Feta and dill for topping
  1. Place the eggs in a pot of cold water and bring to a boil. Once to a boil remove from heat and cover for 20 minutes. Cool. Peel and cut in half.
  2. Remove the yolks from the egg and place in a medium bowl.
  3. Add the remaining ingredients and mix well.
  4. Taste for salt if needed(often Feta is enough).
  5. With a spoon carefully fill each egg white with filling.
  6. Sprinkle with remaining feta and a sprig of dill.
  7. Cover and refrigerate and serve cold.
Recipe by California Greek Girl at