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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!

Course Appetizer
Cuisine California Greek
Keyword deviled eggs, feta, Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 6 eggs, hard boiled, peeled and cut in half
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup Greek yogurt
  • 1 1/2 teaspoons Dijon mustard
  • 6 Kalamata olives, finely chopped
  • 3 teaspoons fresh dill, finely chopped
  • 3 teaspoons pepperoncini, chopped
  • 1 1/2 teaspoons capers, drained
  • 1 1/2 teaspoons of caper juice
  • 1/4 teaspoon pepper
  • salt if needed
  • Feta and dill for topping

Instructions

  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.