All your favorite flavors of Kalamata olives, feta cheese, capers, and red onion shine in these Mediterranean Deviled Eggs. A tart and briny twist on a classic!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
GREEK DEVILED EGGS
Deviled eggs are such an amazing food! Easy to prepare, full of protein, and really the only way I like eggs except for in a cake, brownies, or other baked desserts.
My other favorite food group is all Greek food. I love the fruity olive oil, the briny black olives, and salty feta cheese. Why can’t we combine the two and make from delicious Greek eggs?
I think we can AND we MUST! It is a moral imperative! Let’s do a twist on Classic Deviled Eggs!
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HOW TO MAKE CREAMY EGGS
Making deviled eggs starts with hard-boiled eggs.
When I shared my deviled egg recipe where I use avocado instead of regular mayonnaise, I also shared my struggles with actually making the hard-boiled eggs. It’s like someone telling me that I can’t boil water!
Well, I finally found the perfect method to make hard-boiled eggs, that are even easy to peel. You can buy them already cooked too. Don’t you just love this time of convenience:)
Before you go all “you should make it from scratch to avoid the preservatives” on me, you can get organic cooked ones. They might be a little pricier but you do PAY for the ease of having them already cooked perfectly!
HOW DO YOU PEEL HARD BOILED EGGS?
The perfect method is peeling the eggs under running water. Shocking in an ice bath right after cooking causes the air inside the egg to shrink and that pulls the cooked egg away from the shell on the inside.
Once you tap the shell and break it, I like to run some water in the cracked shell and it will get under the membrane and help the egg pop out of the shell easier!
Check out my complete guide for making perfect deviled eggs and you can see all my tips and tricks for cooking and peeling eggs.
WHAT ARE GREEK INGREDIENTS?
Greek salads are right up there on my list of fave foods. I can’t resist the combination of the crisp lettuce and cucumbers mixed in with the briny olives and salty feta.
Throw in some spicy red onion and a great dressing and I am in heaven! I can eat it in the summer and in the winter with a warm bowl of soup.
The tastes of the Mediterranean also include nuts, seeds, and beans which I love to add to my salads as a way to get extra protein.
Especially on Meatless Mondays or if you are having vegetarians over for dinner. These Greek Eggs have all these flavors but you can also add the seeds and nuts and even some chickpeas to them as well.
CREAMY EGGS WITH OLIVES AND FETA
The creamy and savory egg yolks are the perfect backdrop for the crispy bite of the red onion, the briny taste of the Kalamata olives, the salty burst you get when you bite into a caper, and the texture of the feta cheese.
What a way to kick off spring isn’t it?
Whether you are using all your leftover eggs from Easter or planning an epic Mother’s Day brunch that just would not be complete without a tray of my Mediterranean deviled eggs.
They will be a crowd pleaser for sure even if you aren’t on the Mediterranean diet!
HOW LONG WILL DEVILED EGGS LAST IN THE REFRIGERATOR?
These Mediterranean deviled eggs will last up to 4 days in the refrigerator! I would suggest keeping the filling separate until ready to serve but it’s ok if you can’t. Just keep them tightly sealed.
MORE DELICIOUS RECIPES
- Tuna Salad Deviled Eggs
- Benedictine Cheese Ball
- Ginger Wasabi Deviled Eggs
- Greek Seasoning Mix
- The Best Deviled Egg Recipes
- Reuben Deviled Eggs
- Honey Mustard Deviled Eggs
- Pimento Cheese Deviled Eggs
- Buffalo Chicken Dip Deviled Eggs
- 12 eggs, hard-boiled, halved, and yolks removed
- 1/3 cup mayo
- 3 tablespoons feta cheese
- 3 tablespoons olive/caper juice
- 18 Kalamata olives (or regular black olives), sliced
- 2 tablespoons red onion, chopped fine
- 2 tablespoons capers, rough chopped
- salt and pepper to taste
- Separate the yolks from the egg whites.
- Place the yolks in a small bowl and mash with a fork to break them up.
- Add the mayo, feta, juice, olives, red onion, and capers.
- Stir to combine completely.
- Put mixture in a piping bag or zip top bag.
- Pipe into the 24 egg white halves.
- Serve with a few pieces of feta and sliced olives for garnish.
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Nutrition Information:Yield: 12 Serving Size: 2 egg halves
Amount Per Serving: Calories: 142Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 191mgSodium: 228mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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