Greek Deviled Eggs – a delicious recipe with eggs, mayonnaise, feta cheese, fresh basil, tomato, black olives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2
Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.
3
Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
4
Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.
834
kcal
Calories
71
g
Fat
6
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 eggs, 3/4 cup mayonnaise, 3/4 cup crumbled feta cheese, or to taste, 1/2 cup chopped fresh basil, or to taste, and more.
Yes, Greek Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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