
Greek Deviled Eggs

SLICE eggs lengthwise in half. REMOVE yolks; PLACE yolks 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.
large hard-boiled EGGS |
6
|
mayonnaise |
1/3 cup
|
crumbled Feta cheese |
1/4 cup
|
pitted chopped kalamata olives |
1/4 cup
|
finely chopped red onion |
1 Tbsp.
|
Greek seasoning |
1/4 tsp.
|
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.
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 |