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:
Feta Deviled Eggs
- 6 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup crumbled Feta divided
- 1 teaspoon dillweed
- 1 teaspoon Dijon mustard
- 1/8 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 <g class="gr_ gr_153 gr-alert gr_gramm gr_run_anim gr_inline_cards Grammar multiReplace" id="153" data-gr-id="153">on</g> a 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.
Recipe NotesFeel free to use half Greek yogurt and half mayonnaise or you can use ALL Greek yogurt or ALL mayonnaise.
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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