Greek Deviled Eggs

Greek Deviled Eggs


  1. SLICE eggs lengthwise in half. REMOVE yolks; PLACE yolks in a small mixing bowl.

  2. MASH yolks with a fork. STIR in mayonnaise, cheese, olives, onion and seasoning.

  3. SPOON filling into egg whites. GARNISH each with dill OR tarragon, if desired.


  • 6 large hard-boiled EGGS
  • 1/3 cup mayonnaise
  • 1/4 cup crumbled Feta cheese
  • 1/4 cup pitted chopped kalamata olives
  • 1 Tbsp. finely chopped red onion
  • 1/4 tsp. Greek seasoning
  • fresh dill OR tarragon sprigs, optional


Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. To prevent odor absorption, refrigerate eggs in a sealed container. Do not refrigerate hard-boiled eggs in their original carton. Once peeled, hard-boiled eggs should be eaten within two days.


This recipe is a good source of protein and an excellent source of choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.