Oh my goodness, let me tell you about these Greek Deviled Eggs with Olives! They’re a delightful twist on the classic deviled egg that adds a burst of Mediterranean flavor to your table. Picture this: creamy yolk mixed with tangy feta, savory olives, and a hint of fresh parsley. It’s like a little party in your mouth! I remember the first time I made these for a family gathering. Everyone was raving about them, and I just couldn’t keep up with the requests for the recipe. What I love most about this version is how simple it is while still feeling fancy. Plus, they’re vegetarian-friendly, making them perfect for any occasion. Trust me, once you try these, you’ll never look at deviled eggs the same way again!
Ingredients for Greek Deviled Eggs with Olives
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped black olives
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
How to Prepare Greek Deviled Eggs with Olives
Making these Greek Deviled Eggs with Olives is super simple and totally satisfying. You’ll want to follow these steps closely, and I promise it’ll be worth it when you take that first bite!
Step-by-Step Instructions
- Start by hard boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes. This ensures perfectly cooked yolks without that icky green ring!
- Once they’re done, transfer the eggs to an ice bath or run them under cold water to cool them down quickly. This step is crucial because it makes peeling them a breeze.
- When they’re cool enough to handle, gently peel the eggs and slice them in half lengthwise. Be careful not to break the whites—they’re your little cups of goodness!
- Next, scoop out the yolks and place them in a mixing bowl. This is where the magic happens! Add the mayonnaise, Dijon mustard, crumbled feta cheese, chopped black olives, and fresh parsley. Sprinkle in some salt and pepper to taste.
- Now, mash everything together with a fork until it’s smooth and creamy. You can adjust the seasoning as you go—taste it! This is your moment to shine.
- Once your filling is ready, use a spoon or a piping bag to fill those egg whites with the yolk mixture. Piping bags add a nice touch, but don’t stress if you don’t have one; a spoon works just fine!
- For the finishing touch, feel free to garnish with a few extra olives and a sprinkle of parsley. It makes them look so pretty! Now, pop them in the fridge for at least 15-30 minutes to chill. This helps the flavors meld together beautifully.
And there you have it! Serve these delightful Greek Deviled Eggs with Olives at your next gathering, and watch them disappear in no time!
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for these delicious Greek Deviled Eggs with Olives. Keep in mind, these are just estimates and can vary based on the specific ingredients you use. But this should give you a good idea of what you’re munching on!
- Serving Size: 2 egg halves
- Calories: 150
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 200mg
- Sodium: 300mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 6g
So, if you’re looking for a tasty yet guilt-free appetizer, these deviled eggs fit the bill perfectly! Enjoy every bite, knowing you’re also fueling your body with some good stuff!
Why You’ll Love This Recipe
- Quick preparation: You can whip these up in just 25 minutes, making them a breeze for any occasion!
- Flavorful Greek twist: The combination of feta and olives brings a delightful Mediterranean flair to the classic deviled egg.
- Vegetarian-friendly: Perfect for those who don’t eat meat, these deviled eggs cater to a wide range of dietary preferences.
- Great for gatherings: They’re a hit at parties, potlucks, or picnics—everyone loves them!
- Customizable: You can easily tweak the recipe with different herbs or spices for a unique twist every time.
- Make-ahead option: They chill beautifully, so you can prepare them a few hours in advance or even the day before!
- Beautiful presentation: Garnishing with olives and parsley makes them not only tasty but also a feast for the eyes.
Tips for Success
- Use fresh eggs: The fresher the eggs, the easier they’ll be to peel after boiling. If you can, use eggs that are a week or so old for the best results!
- Don’t skip the ice bath: After boiling, immediately transfer the eggs to an ice bath. This not only cools them down quickly but also helps prevent that pesky green ring around the yolks.
- Adjust the creaminess: If you like your filling a bit creamier, feel free to add an extra dollop of mayonnaise or even a splash of Greek yogurt for a tangy twist!
- Experiment with flavors: Try adding a pinch of smoked paprika or a dash of hot sauce to the yolk mixture for an extra kick. You can also mix in some capers for a briny burst!
- Chill before serving: Letting the filled eggs chill in the fridge for at least 30 minutes allows the flavors to meld together and makes them even tastier!
- Presentation is key: For a beautiful touch, pipe the yolk mixture into the egg whites instead of spooning it. It adds a fancy flair that’s sure to impress!
- Make them ahead: These deviled eggs store well in the fridge for a day or two, so feel free to make them ahead of time for your next gathering!
Variations of Greek Deviled Eggs with Olives
Now, let’s talk about how you can have some fun and get creative with these Greek Deviled Eggs with Olives! Trust me, the possibilities are endless, and I love experimenting with different flavors. Here are some ideas to inspire your culinary adventure:
- Herb Infusion: Swap out the parsley for fresh dill or chives for a different herbal twist. Both add a lovely freshness that pairs beautifully with the feta.
- Spicy Kick: If you’re feeling adventurous, add a dash of cayenne pepper or some finely chopped jalapeños to the yolk mixture for a little heat!
- Different Olives: Try using green olives or Kalamata olives instead of black. Each type brings its own unique flavor profile to the dish. You could even mix and match for a delightful blend!
- Smoked Paprika: A sprinkle of smoked paprika on top before serving adds a gorgeous color and a subtle smokiness that enhances the overall taste.
- Capers and Anchovies: For an umami boost, mix in some chopped capers or anchovies with the yolk filling. It’s a classic Mediterranean touch that elevates the dish!
- Cheesy Variations: Swap the feta for goat cheese or even a sharp cheddar for a different creamy texture and flavor. Each cheese brings its own personality to the party!
- Asian Twist: Add a touch of sesame oil and a sprinkle of sesame seeds for an Asian-inspired flavor. You might be surprised at how delicious that combination can be!
So, don’t be afraid to mix things up! I encourage you to play around with these variations and find your favorite combination. After all, cooking is all about having fun and discovering what you love!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious Greek Deviled Eggs with Olives fresh and tasty! You definitely don’t want to waste any of these little beauties!
First off, if you have any leftovers (which I hope you do, because they’re just that good!), place them in an airtight container. Make sure to layer them carefully to avoid squishing the filling. I usually put a piece of parchment paper between layers just to be safe. They’ll stay fresh in the fridge for up to 2 days. Just remember, they’re best enjoyed chilled, so don’t forget to pop them back in the fridge after serving!
Now, as for reheating, well, these deviled eggs are meant to be served cold, so I’d recommend against any reheating. Trust me, the creamy texture and wonderful flavors are best preserved when they’re nice and cool. If you’ve made them ahead of time, just let them chill in the refrigerator until you’re ready to serve. If you’re preparing them for a party, you can make them a day in advance to save time, and they’ll be just perfect!
In short, keep them chilled, and enjoy the refreshing, zesty flavors of your Greek Deviled Eggs with Olives whenever you get a craving!
FAQ about Greek Deviled Eggs with Olives
Can I make these Greek Deviled Eggs with Olives ahead of time? Absolutely! In fact, making them ahead of time often enhances the flavors as they chill in the fridge. Just prepare them a day in advance, and they’ll be ready to wow your guests!
What type of olives work best for this recipe? I love using black olives for their rich flavor, but feel free to experiment! Kalamata or green olives can also bring a unique twist to the dish, so choose what you enjoy most!
How long can I store leftovers? These deviled eggs are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Just make sure to keep them chilled!
Can I use low-fat mayonnaise? Yes, you can! If you prefer a lighter version, low-fat mayonnaise works just fine, though it might change the creaminess a bit. You could also try Greek yogurt for a different flavor and texture!
What’s the secret to perfectly peeling hard-boiled eggs? The trick is to use slightly older eggs (around a week old) and to shock them in an ice bath right after boiling. This helps separate the membrane from the shell, making peeling much easier!
Print
Greek Deviled Eggs with Olives: 7 Irresistible Twists
- Total Time: 25 minutes
- Yield: 12 deviled egg halves 1x
- Diet: Vegetarian
Description
A delicious twist on traditional deviled eggs with Greek flavors.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup feta cheese, crumbled
- 1/4 cup black olives, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, feta cheese, olives, parsley, salt, and pepper to the yolks.
- Mash the mixture until smooth.
- Fill the egg whites with the yolk mixture.
- Garnish with additional olives and parsley if desired.
Notes
- Use ripe olives for better flavor.
- Adjust seasoning according to taste.
- Chill before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: Greek
Nutrition
- Serving Size: 2 egg halves
- Calories: 150
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
Keywords: Greek Deviled Eggs, deviled eggs, Greek appetizer, feta cheese, olives
