Description
Delicious Feta Deviled Eggs perfect for appetizers or snacks.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup crumbled Feta, divided
- 11/2 teaspoon dillweed
- 11/2 teaspoon Dijon mustard
- 1/81/2 teaspoon salt
- pepper to taste
- Additional crumbled Feta or paprika, for garnish
Instructions
- Boil the Eggs: Start by placing the eggs in a pot and cover them with cold water. Bring the water to a boil, then lower the heat and let it simmer for about 12 minutes. You will know they’re done when they have a firm yolk. Just keep an eye on them; overcooking can lead to that dreaded greenish ring around the yolk.
- Cool & Peel Eggs: After boiling, transfer the eggs to an ice bath to stop the cooking. Let them chill for a few minutes until they are cool enough to handle. This step helps make peeling easier, but if you are struggling, peeling them under cold running water can work wonders.
- Slice & Scoop: Slice the cooled eggs in half lengthwise. Gently scoop out the yolks into a mixing bowl. Be careful not to break the whites; a little gentleness is key here.
- Mix the Filling: Combine the yolks with crumbled Feta, Greek yogurt, and a dash of Dijon mustard. Stir until it is nice and creamy, and everything is well-blended. Taste and adjust the seasoning with salt and pepper. If it is too runny, add a bit more feta.
- Fill the Egg Whites: Spoon the creamy mixture back into the egg white halves. You can use a piping bag for a fancy touch, or a regular spoon works great too. Just make sure not to overfill; they can get messy.
- Garnish & Chill: Sprinkle a little extra feta or a dash of paprika on top for some color. Cover and let the eggs chill in the refrigerator for about an hour. This helps the flavors mingle together nicely.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: If peeling hard-boiled eggs feels challenging, using eggs that are a few days old can make the process smoother. When the filling becomes too runny, consider adding an extra tablespoon of Feta or Greek yogurt. If your deviled eggs taste bland, adding more salt or pepper can enhance the flavor. For a creamy texture without extra calories, substituting half Greek yogurt and half mayonnaise works well. These deviled eggs can be prepared a day in advance; just keep them chilled until serving.
- Reheating Instructions: No reheating is applicable to this recipe.
Nutrition
- Serving Size: 1 deviled egg