Greek Deviled Eggs
6 hard-cooked 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
Yields: 6 servings, 2 filled egg whites
- Nutritional Information
Per Serving: 2 filled egg whites
Total fat: 15 g
Saturated fat: 3 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 7 g
Cholesterol: 192 mg
Sodium: 476 mg
Carbohydrate: 6 g
Dietary fiber: <1 g
Protein: 8 g
Vitamin A: 332.3 IU
Vitamin D: 44.0 IU
Folate: 23.1 mcg
Calcium: 49.9 mg
Iron: <1 mg
Choline: 148.9 mg
SLICE eggs lengthwise in half. REMOVE yolks; place in a small mixing bowl.
MASH yolks with a fork. STIR in mayonnaise, cheese, olives, onion and seasoning.
SPOON filling into egg whites. GARNISH each with dill OR tarragon, if desired.
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. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.