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Greek Deviled Eggs with Feta
Try these simply made Greek-inspired deviled eggs at your next party for a California Greek twist!
Servings 6
Author Mary Papoulias-Platis
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6
eggs, hard boiled, peeled and cut in half
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1/4
cup
feta cheese, crumbled
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1/2
cup
Greek yogurt
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1 1/2
teaspoons
Dijon mustard
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6
Kalamata olives, finely chopped
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3
teaspoons
fresh dill, finely chopped
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3
teaspoons
pepperoncini, chopped
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1 1/2
teaspoons
capers, drained
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1 1/2
teaspoons
of caper juice
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1/4
teaspoon
pepper
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salt if needed
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Feta and dill for topping
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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.
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Remove the yolks from the egg and place in a medium bowl.
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Add the remaining ingredients and mix well.
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Taste for salt if needed(often Feta is enough).
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With a spoon carefully fill each egg white with filling.
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Sprinkle with remaining feta and a sprig of dill.
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Cover and refrigerate and serve cold.