I present to you the Greek Deviled Egg! It’s filled with the Mediterranean flavors we love, and it’s the next delicious recipe in my deviled egg series.
Let’s just say that this egg makes me feel like I’ve been transported to Greece, sitting on a patio looking out to the Mediterranean Sea… Ok, that would be nice, but I regress.
You see, I created this recipe for my family after we started to have an obsession with hummus. We love it and use it in almost all of our Mediterranean-inspired recipes. So it’s great that my kids give this variation of deviled eggs a thumbs up and a big smile!
Eggs are a great staple in my house because of their versatility. They are a budget friendly food with enormous amounts of nutrition. I also like them because they can be prepared in a variety of ways — boiled, scrambled, baked, poached, fried, etc…I think you get the idea. Basically, we love eggs!
What’s great about this recipe is how simple it is. All you have to do is mix the yolk with a scoop of hummus, add a little feta cheese, and sprinkle on a few chopped kalamata olives — and voila, mission accomplished!
Like any good tasting dish, it all starts with the core components. So if you’re unsure on how to create the perfect boiled egg, I suggest that you look at my “How To Boil Eggs” video. It’s quick and easy to understand…and makes a delicious egg (you know, bright yellow yolk and bouncy white outer part!).
Next time you need to mix up your hard boiled egg recipes, try out this recipe and let me know what you think! This dish is perfect for on-the-go, snacks, parties and all meals! And in no time, it will become a staple in your home, just like it has in mine.
What fun devil-egg variations do you like to eat?
Greek Deviled Eggs
- Yield: 12 deviled eggs
- 6 large eggs
- 2 to 2 1/2 tablespoons hummus
- 2 tablespoons chopped Kalamata
- 2 tablespoons feta cheese
- Salt & pepper, to taste
- Hard-boil the eggs by placing the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 13 minutes. Drain water, fill the pot with ice and water to shock the eggs.
- For more details on perfectly easy to peel hard boiled eggs check out: How to Boil Eggs Perfectly Every Time that are Easy to Peel.
- Peel the eggs by tapping them gently against the counter to crack the shell. Submerge the egg in iced water in the pot to assist with peeling.
- Once peeled, slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
- Mash the yolks with a fork, add hummus, chopped Kalamata olives, feta cheese, and a pinch of salt. Combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a spoon to stuff the egg halves with the egg mixture.
- Sprinkle with additional chopped Kalamata olives, refrigerate for 1 hour and serve.
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.