Feta Deviled Eggs – Healthier deviled eggs made with Greek yogurt, Feta cheese and dill for a savory appetizer that’s ready in minutes. These Greek style eggs with herbs are delicious!
As of the last few years, I have turned into a huge Feta cheese fan. I remember the first time I was exposed to it was by a friend when she was serving me lunch and she asked if I wanted Feta on my salad. I had never tried it before and I was well into my 20s. We ate a lot of basic ordinary food growing up. I was not exposed to many ethnic foods or things that were culturally different.
So, it’s not that odd that I had never had it before but i remember when I first tried it that I wasn’t sure if I liked it. It had such a distinct taste and almost bitter feeling on my tongue. But I was disgusted so like lots of foods, more exposure to it meant I grew in my acceptance of this new cheese.
Now, I thoroughly enjoy it. Especially in this Avocado Feta dip, which is probably my absolute favorite dip of all time. I can’t stop eating it once I start. And so, I thought why not add Feta to deviled eggs. With Easter coming up I knew me and most Americans would be enjoying more than our usual share of hard boiled eggs.
I created this recipe with half Greek Yogurt and half mayonnaise. The main reason is because if a food tastes way too off from the way I’m used to it, I simply won’t enjoy it. And if I don’t enjoy something I just don’t eat. But feel free to use all Greek yogurt or all mayonnaise. The choice is yours.
I love how creamy they are with that bit of zing from the Feta. I made a plateful and pulled them out at dinner and they were literally gone within 5 minutes. My whole family loved this different take on deviled eggs. So I’m pretty sure I’ll be making these as a regular part of our round up here.
REASONS to TRY THESE FETA DEVILED EGGS:
- Trying something new. Yes, if you make these, you’re giving yourself permission to take something ordinary and add a fresh take.
- They’re creamy and heavenly.
- You’ll probably need a way to use up all those Eggs your about to dye with your kids, grandkids, nieces and nephews, etc.
Til we meet and eat again,
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TO MAKE THIS RECIPE WELL:
- 6 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- ¼ cup crumbled Feta, divided
- 1 teaspoon dillweed
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- pepper to taste
- Place eggs in a single layer in a saucepan and cover with water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water.
- Slice the eggs in half lengthwise. Remove yolks and place in a medium bowl.
- Place egg whites
ona serving dish.
- Mash the yolks with a fork. Add Greek yogurt an/d or mayonnaise (SEE NOTES), 2 tablespoons Feta cheese, dillweed, Dijon mustard, salt, and pepper.
- Using 2 spoons or an icing decorator, scoop or pipe mixture evenly among the egg whites. Top with remaining Feta cheese crumbles and chopped tomato pieces.
I like using half of each. This saves a bit of calories and fat but still gives me some of the usual tastes that I'm used to.
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