Putting a Greek-style twist on creamy deviled eggs is as easy as adding some feta cheese to the mix! Top with roasted red peppers and enjoy.
What You Need
Original recipe yields 2 servings
12 eggs, , preferably at least 2 weeks old
juice from one lemon
1/4 cup KRAFT Real Mayo Mayonnaise
1 tubs GREY POUPON Hearty Spicy Brown Mustard
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 roasted red pepper s, patted dry and chopped
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Let's Make It
Place eggs gently in the bottom of a large pot and cover with cold water by at least 1 inch. Place the pot on the stovetop and bring to a boil. As soon as it boils, remove the pot from heat, cover, and let sit for 10 minutes.
Carefully remove eggs from the hot water and run under very cold water to cool. (If you have space/room for an ice bath, that would also be a great way to stop the cooking process, but I just place them in a bowl of very cold water under the sink faucet with more cold running water pouring over them.)
Once cool, carefully tap the larger end of the egg on the counter to crack it. Carefully peel eggs under running water.
Once all the eggs are peeled, slice the eggs in half lengthwise, and carefully scoop out the yolks. Mash yolks with a fork (or push through a mesh sieve for a very fluffy, smooth filling) then stir in lemon juice, mayonnaise, mustard and feta cheese until smooth, creamy filling forms.Spoon filling into egg white halves, or add filling mixture to a piping bag (or large ziploc bag) and pipe into filling for a more festive presentation. Top with roasted red peppers and serve!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 dozen appertizer servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.