Greek Deviled Eggs
Can't get enough deviled eggs? You will love these Greek Deviled Eggs, filled with the Mediterranean flavors we love, bonus, no mayo required!
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Ingredients
- 12 hard-boiled eggs, halved
- 4 to 5 tablespoons hummus
- 4 tablespoons chopped Kalamata
- 4 tablespoons feta cheese
- Salt & pepper, to taste
Instructions
- Slice the eggs in half, lengthwise and remove the yolks into a medium bowl. Set the cooked egg white halves to 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.
Notes
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.
Nutrition
Serving: 2 deviled egg | Calories: 49kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 136IU | Calcium: 14mg | Iron: 0.4mg
