I was a picky eater as a kid. Hard boiled eggs? Eeuuuw. Mayo? No way! Luckily, I outgrew it! Otherwise I’d never have made Greek Deviled Eggs!
Last year I noticed lots of fancy deviled egg recipes appearing all over the Internet. Embellished with tasty add-ins like bacon or salsa, who could resist?
Feta cheese, prominent in these–and a mainstay of Greek cooking, is a taste delight. Mild, tangy and salty, it is sure to liven up any dish. And so, even with just a few ingredients, these Greek Deviled Eggs are loaded with flavor.
Brunch season (Easter, Mother’s Day) is almost here, so I thought it was time to bring them out. Wouldn’t Greek Deviled Eggs look nice on a buffet table? Happy spring!
This giveaway, sponsored by Art of Natural Living, is for three tea towels, with a retail value of $20. It is open to US residents and closes April 9, at midnight CDT. To enter, leave a comment below telling me why you are excited about spring. For a second entry, follow Art of Natural Living on Pinterest and leave a second comment below letting me know you are a follower. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
- 6 eggs, hard-cooked & peeled
- 1/3 cup lite mayonnaise
- 1/3 cup feta cheese
- 1/2 teaspoon dill, plus extra for garnish
- 1/4 teaspoon salt, or to taste
- Cut hard-cooked eggs in half lengthwise. Carefully scoop out yolks and place in mixing bowl, reserving the whites.
- Add mayonnaise, feta, dill and salt to the egg yolks. Mash with a fork until well blended
- Scoop egg yolk mixture back into holes of egg white halves, mounding slightly.
- Top with a sprinkle of dill.