Greek Deviled Eggs

Greek deviled eggs
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  • Ingredients
    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

    Yields: 6 servings (2 filled egg whites per serving)

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 185

    Total fat: 16 g
    Saturated fat: 3 g
    Polyunsaturated fat: 7 g
    Monounsaturated fat: 0 g

    Cholesterol: 193 mg
    Sodium: 363 mg
    Carbohydrates: 1 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 9 g
    Vitamin A: 76 mcg
    Vitamin D: 1 mcg
    Folate: 23 mcg
    Choline: 151 mg
    Calcium: 76 mg
    Iron: 1 mg
    Potassium: 68 mg

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

Directions

  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.

Insider Info

  • 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.